Methi theplas are very popular cuisine from gujrat. Methi theplas are good and healthy for diabtes people. They are spicy in taste and can be stored for 2-3 days at room temperature.
Methi leaves also called as fenugreek leaves is used to prepare methi theplas.



Ingredients:
1 cup wheat flour
1/4 cup of gram flour
1 bunch methi leaves (fenugreek leaves)
1/2 bunch coriander leaves
2tbsp of oil
1tsp sesame seeds
1/2 tsp cumin seeds
3 green chillies crushed
2tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
Yoghurt for mixing (approximately 1 cup).
Oil for shallow fry.



Method:

1. Wash the leaves and chop them finely.
2. Seive the flours together.
3. Mix all the ingredients except oil for shallow fry .
4. Knead into soft dough using as much as yoghurt as required.
5. Divide the dough into 12 small parts and make smalls of it.
6. Roll this balls into chapatis of 5inch or 6inch diameter as per choice.( i prefer6inch diamter)
7. Sprinkle flour while rolling , it makes it easier to prepare the theplas.
8. Heat a tava or griddle.
9. Shallow fry the thepla over tava on both the sides till they are cooked, baked and change its colour to little brown.
10. Similarly repeat the process for remaining balls and make theplas of them.
11. Cool them in room temperature.
12. Serve with chutney (green chutney also called coriander chutney).

Making Time: 25 minutes.

Serves: 12 theplas.

Shelflife: Can be stored for 2-3 days if packed in foil and stored in air tight container at room temperature.

Note: Theplas can be made crisper by not applying oil while heating them over tava.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

Click here to know more about Indian Breads - Introduction To Indian Breads.