Methi Coriander Thepla Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, chopped coriander leaves, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, salt, and oil.
• STEP 2.Gradually add water and knead the mixture into a soft dough.
• STEP 3.Divide the dough into small portions and roll them into thin circles using a rolling pin.
• STEP 4.Heat a tawa or griddle and cook the theplas on both sides until golden brown spots appear.
• STEP 5.Serve hot with yogurt, pickle, or chutney.

Cooking Tips

• Make sure to wash the fenugreek leaves and coriander leaves thoroughly before using.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can add grated vegetables like carrots or bottle gourd to the dough.

Storage and Serving

• Methi Coriander Theplas can be stored in an airtight container for up to 2 days.
• To reheat, you can either microwave them for a few seconds or heat them on a tawa.
• Serve the theplas as a main dish with yogurt, pickle, or chutney, or enjoy them as a snack with tea or coffee.