Methi Jowar Thepla
Methi Jowar Thepla is a flatbread made by kneading jowar flour with fresh fenugreek leaves and spices, then rolled and cooked on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Jowar Flour (sifted) | 250 | Grams |
| Whole Wheat Flour (sifted) | 100 | Grams |
| Fenugreek Leaves (fresh, washed and chopped) | 1 | Bunch |
| Yogurt (whole milk based) | 100 | Grams |
| Water (adjust as needed for dough consistency) | 150 | Milliliters |
| Ginger (grated) | 1 | Inch |
| Green Chili (finely chopped) | 2 | Count |
| Turmeric Powder | 1 | Tsp |
| Cumin Seeds (lightly crushed) | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (for kneading and cooking) | 3 | Tbsp |
Instructions
- In a large mixing bowl, combine jowar flour, whole wheat flour, fenugreek leaves, yogurt, grated ginger, chopped green chili, turmeric powder, cumin seeds, red chili powder, and salt.
- Gradually add water to the mixture and knead into a soft dough. Add 1 tablespoon of oil while kneading to make the dough smooth.
- Divide the dough into equal portions and roll each portion into a ball.
- Dust a rolling surface with some jowar flour and roll each dough ball into a thin circle, about 6 inches in diameter.
- Heat a griddle over medium heat. Place a rolled thepla on the griddle and cook for about 1-2 minutes on each side, applying a little oil until golden brown spots appear.
- Repeat the process with the remaining dough balls. Serve hot with yogurt or pickle.
Prep
- Wash and chop fenugreek leaves in advance.
Kitchen equipment
GriddleRolling Pin