How to Make Gujarati Methi TheplaVeg

1

Pluck and chop 1 bunch of fresh methi leaves. Wash them thoroughly 2-3 times to remove any sand, then chop them finely and set aside.

2

Blend 1 piece of ginger and 2 green chillies with a little water until smooth.

3

In a large bowl, mix 1 1/2 cups of wheat flour and 1/4 cup of gram flour (besan). Add 1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp carom seeds (ajwain), 1 tsp kasuri methi, 2 tsp of your prepared ginger-chilli paste, 2 tbsp curd, and 1 tbsp oil. Add the chopped methi leaves and mix everything well without water first.

4

Gradually add warm water to knead a soft dough. Add a little extra oil on top, cover, and let the dough rest for 25-30 minutes.

5

Divide the rested dough into equal-sized balls. Coat a ball with flour and roll it out into a thin circle.

6

Heat a tawa (griddle) on high flame. Place the thepla on the hot tawa. Once brown spots appear, flip it and apply a little oil or ghee on both sides, pressing gently until fully cooked.