How to make Methi Thepla-SK Khazana -
This Gujarati speciality is very convenient to carry when you embark on a long train journey
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Whole wheat flour (atta) (आटा)
Cuisine : Gujarati
Course : Breads
For more recipes related to Methi Thepla-SK Khazana checkout Methi Thepla. You can also find more Breads recipes like Spicy Rajma Parantha Vade Luchi Sweet Roti
Methi Thepla-SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Methi Thepla-SK Khazana Recipe
Fresh fenugreek leaves (methi) chopped 1 cup
Whole wheat flour (atta) 2 cups + for dusting
Gram flour (besan) 1/4 cup
Salt to taste
Ginger-green chilli paste 1 a few drops
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
White sesame seeds (til) 1 teaspoon
Milk as required
Oil 3-4 teaspo
Method
Step 1
Mix together wheat flour, gram flour, salt, ginger-green chilli paste, turmeric powder, chilli powder and fenugreek leaves in a bowl. Add sesame seeds and sufficient milk, mix and knead to a soft dough. Add oil and knead again.
Step 2
Divide the dough into equal portions, dust each portion with some wheat flour and roll out into thin discs or theplas.
Step 3
Heat a non-stick tawa. Place theplas on it, one by one, drizzle some oil and cook, turning sides, till evenly done on both sides.
Step 4
Serve hot with chhunda.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
