Soft and Delicious Methi TheplaVeg

1

Thoroughly wash the fresh fenugreek leaves in water. Once cleaned, chop them into very fine pieces.

2

In a blender, combine the green chilies and ginger with a small splash of water. Blend until it forms a smooth, consistent paste.

3

In a large mixing bowl, combine the wheat flour, gram flour, salt, Kashmiri red chili powder, turmeric powder, asafoetida, crushed carom seeds, and sesame seeds. Mix these dry ingredients well.

4

Add the ginger-green chili paste, oil, curd, and chopped fenugreek leaves along with fresh coriander leaves to the flour mixture. Mix everything thoroughly, ensuring the leaves are well incorporated.

5

Gradually add small amounts of warm water as needed to knead the mixture into a soft, smooth dough, similar to the consistency of standard chapati dough.

6

Add a teaspoon of oil over the dough, knead it once more, cover it, and let it rest for 10 minutes to set.

7

After resting, divide the dough into small, equal-sized balls.

8

Dust a ball with dry flour and roll it out into a thin, even circle using a rolling pin. Repeat this process to prepare 8–10 theplas in advance.

9

Heat a non-stick pan over high flame. Place the rolled thepla on the hot pan. Cook both sides while applying oil, ensuring they are golden and soft. Serve warm.