Discover the perfect combination of soft and flavorful methi thepla paired with tangy and spicy masala mirchi. Ideal for long journeys or as a delicious meal anytime, this recipe ensures that your methi thepla stays fresh and soft for up to 10 days. Enjoy the wholesome taste of fenugreek-packed flatbreads with a burst of spicy masala in every bite. Follow this easy recipe to make these delightful treats that can be enjoyed as a snack or a full meal.
Ingredients
For Methi Thepla:
- Fresh Fenugreek Leaves Methi: 1 ½ to 2 cups, finely chopped
- Wheat Flour: 1 ½ cups
- Besan Chickpea Flour: ¼ cup
- Ajwain Carom Seeds: 1 tsp, slightly crushed
- Salt: 1 tsp
- Kasuri Methi Dried Fenugreek Leaves: 2 tsp
- Curd Yogurt: ¼ cup
- Oil: 2 tbsp
- Ginger-Chili Paste: 1 tbsp
- Turmeric Powder: 1 tsp
- Red Chili Powder: 1 tsp adjust to taste
- Water: As needed to make the dough
For Chatpati Masala Mirchi:
- Green Chilies: 10-12 slit
- Oil: 2 tbsp
- Asafoetida Hing: A pinch
- Cumin Seeds: 1 tsp
- Salt: To taste
- Turmeric Powder: ½ tsp
- Coriander Powder: 1 tsp
- Red Chili Powder: ½ tsp
- Amchur Powder Dried Mango Powder: 1 tsp (or lemon juice as an alternative)
- Water: 2-3 tbsp
Instructions
For Methi Thepla:
- Prepare Fenugreek Leaves: Wash and dry the fenugreek leaves thoroughly. Finely chop them.
- Mix Dry Ingredients: In a large mixing bowl, combine wheat flour, besan, ajwain, salt, chopped fenugreek leaves, and kasuri methi. Mix well.
- Add Wet Ingredients: Make a well in the center of the mixture. Add curd, oil, ginger-chili paste, turmeric powder, and red chili powder. Mix with your hands until all ingredients are well incorporated.
- Knead the Dough: Gradually add water and knead to form a soft, pliable dough. If the dough is too dry, add more water as needed.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 10 minutes.
- Roll the Theplas: Divide the dough into small balls. Roll each ball into a thin, round shape using a rolling pin, dusting with flour as needed.
- Cook the Theplas: Heat a tawa or skillet over medium-high heat. Place the rolled thepla on the tawa. Cook until bubbles appear on the surface. Flip and cook the other side, applying a little oil, until golden brown and crisp. Repeat with remaining dough.
For Chatpati Masala Mirchi:
- Prepare the Oil Mixture: Heat oil in a pan. Add a pinch of asafoetida and cumin seeds. Let them sizzle for a few seconds.
- Cook the Chilies: Add the slit green chilies to the pan. Sprinkle salt over them. Stir-fry the chilies for 1-2 minutes on low heat.
- Add Spices: Add turmeric powder, coriander powder, and red chili powder. Stir well.
- Simmer: Add a little water to the pan and cover. Let the chilies cook on low heat for 2-3 minutes until they absorb the flavors and soften.
- Finish: Uncover the pan and cook until most of the water evaporates. Stir in amchur powder or lemon juice for a tangy flavor. Mix well and turn off the heat.
Video
Notes
Serving Suggestion: Serve the soft methi thepla warm with the spicy chatpati masala mirchi on the side. Ideal for travel or as a tasty meal option.
Storage Tip: Store the theplas in an airtight container at room temperature for up to 10 days. They can also be frozen for up to 3 months. Reheat on a tawa before serving for best results.
Enjoy your delicious and nutritious methi thepla with a tangy kick of masala mirchi!
Storage Tip: Store the theplas in an airtight container at room temperature for up to 10 days. They can also be frozen for up to 3 months. Reheat on a tawa before serving for best results.
Enjoy your delicious and nutritious methi thepla with a tangy kick of masala mirchi!
Tried this recipe?Let us know how it was!
