Every mother carried along with her the legacy, culture and memories of food. In this episode of Maa ki Baat, Chef Ranveer Brar takes us on a journey of the Gujarati food which is a staple in every houselhold- thepla. Learn how to make the dish and enjoy this conversation with another home chef.
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Methi Thepla
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2
Ingredients
1 cup fresh fenugreek leaves (methi), chopped
1 tsp salt
2 cups whole wheat flour
1 tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
¼ tsp asafoetida (hing)
2 tbsp oil
2 tsp oil
For Pickle
5-6 vatwani red chilli, slit
5-6 fresh green chilli, slit
1 tbsp yellow mustard seeds
½ tsp turmeric powder
¼ tsp asafoetida
Salt to taste
Juice of 1 lemon
1 tbsp oil
Process
● Add salt to the chopped fenugreek leaves and wash them and set aside till in use.
● Add whole wheat flour, chilli powder, turmeric powder, salt, asafoetida and oil to a bowl
along with fenugreek leaves. Mix well.
● Add water as required and knead a soft dough. Add some more oil and knead again till
absorbed.
● Cover and set aside for 30 minutes.
● To prepare the pickle, add red chilli, green chilli, yellow mustard seeds, turmeric powder,
asafoetida, salt, lemon juice and oil in a bowl. Mix well, set aside till in use.
● Divide the prepared thepla dough into equal portions, shape into lemon sized balls and roll
into thin round discs.
● Roast on a tawa while basting with oil on both sides till it turns golden brown and spots
begin to appear.
● Serve hot with the prepared pickle.
30 сен 2024
