Green Garlic TheplaVeg
Enjoy the authentic taste of winter with these soft and flavorful Green Garlic & Methi Makai Thepla! Made with fresh green garlic, aromatic methi leaves, makai (corn) flour, whole wheat flour, and a blend of traditional Indian spices, these nutritious flatbreads are packed with seasonal goodness. Easy to prepare and perfect for breakfast, lunch, dinner, or travel, they stay soft for hours and make a wholesome meal for the whole family. Serve them hot with curd, pickle, white butter.
Ingredients
1 cup Green Garlic (finely chopped)
2 cup Fenugreek Leaves (roughly chopped)
1 cup Coriander Leaves (chopped)
2 cup Cornflour (Cornstarch)
1 cup Wheat Flour
2 tbsp Green Chilli
1 tsp Carom Seeds (Ajwain)
1 tsp Asafoetida Powder (Hing)
to taste Salt
1 tbsp Oil
1 tsp Sesame Seeds
2 piece Boiled Potatoes
Instructions
Step 1— Prepare the Ingredients
1
Clean, wash, and finely chop the fresh green garlic, methi (fenugreek leaves), and coriander.
2
Prepare a green paste by blending green chillies, ginger, fresh turmeric, and a splash of lemon juice.
3
Boil and grate the potatoes.
4
Sift the makai atta (corn flour) using a fine sieve.
Step 2— Prepare the Dough
1
In a large mixing bowl, combine the makai atta and wheat flour.
2
Add the chopped green garlic, methi, and coriander.
3
Mix in the green paste, ajwain (rubbing it between your palms to release aroma), hing, salt, ghee (or oil), fresh malai (or curd), sesame seeds, and the grated boiled potatoes.
4
Mix everything well, then add small amounts of water as needed to knead into a soft dough.
5
Add a little bit of oil or ghee over the dough and smooth it out. Cover and let it rest for 5 to 7 minutes
Step 3— Rolling and Cooking
1
Divide the dough into 10 equal portions and form them into balls.
2
Take one portion, roll it in a little dry wheat flour to prevent sticking, and roll it out into a flatbread. (Note: Since it contains makai flour, the edges may crack; you can use a round lid or cutter to trim them if you prefer a perfectly round shape).
3
Heat a non-stick tava over medium flame.
4
Place the rolled thepla on the hot tava and cook it using a little oil or ghee. Flip and cook both sides until they turn a beautiful golden brown.
Step 4— Serving
1
Serve the hot theplas with curd, a pickle of your choice, or a side of potato subji.
Nutrition Facts
4 servings per recipe
