Ingredients:
| Besan/Chickpea flour (for binding) | cup | 1/2 |
| Coriander leaves chopped finely | tsp | 3 |
| chilli powder or cayenne pepper | tbsp | 1 |
| Coriander leaves choppes finely | cup | 1/4 |
| Curd | cup | 1 |
| green chillies, chopped finely | head | 4-5 |
| jeera or cumin powder | tsp | 1 and 1/2 |
| Methi (fenugreek) leaves- chopped finely | cup | 1 |
| Onion finely chopped (optional) | cup | 1/4 |
| Salt as per taste | to taste | 1 |
| Saunf/ Fennel Seeds | tsp | 1 |
| Tumeric powder | tsp | 1 |
| Wheat flour | cup | 1 |
How to make Methi Theplas
- Mix both the flours and salt and keep aside. Make a depression in the middle of the flour mound.
- Add the greens – cilantro and Methi or Fenugreek leaves to the flours into the depression.
- Fry green chillies in ghee and add on top of the leaves.
- Add the rest of the ingredients except the yogurt and mix well.
- Use the yogurt to knead into a soft dough. Make sure not to add too much yogurt and make the dough too soggy. It will be tough to roll out later. Let the dough rest for about 10 minutes before rolling.
- Heat the tawa to screaming hot and roll out theplas as thin as possible.
- Fry on the tawa with little oil or ghee. Serve with a dollop of butter on them. These can be served with cucumber/ dahi raita as well/ moong dal salad as well.
NOTE:- If you do not have curd, you may use a tsp of oil and warm water to knead this dough. Whipping cream also works wonderfully.
