Aromatic Indian Methi Thepla with Carrot Pickle
Spiced Fenugreek Flatbreads and Tangy Carrot Accompaniment
Dive into the flavors of Gujarat with aromatic methi theplas, complemented by a vibrant carrot pickle. This delightful duo is perfect for breakfast or brunch.
- 1 h 20 min
- 4
- Intermediate
Ingredients
Methi Thepla
Carrot Pickle
Preparation
Marinating the Carrots
Grate the carrots
Grate the carrots and place them in a bowl.
Mix with salt and lemon juice
Add salt and lemon juice, mixing well.
Rest the carrots
Set aside for 30 minutes to allow the flavors to meld.
Preparing the Methi Thepla Dough
Combine dry ingredients
In a large bowl, combine fenugreek leaves, flours, red chili powder, turmeric, and salt.
Add wet ingredients
Add yogurt and oil, mixing to form a crumbly mixture.
A touch of oil while kneading enhances the softness of the thepla.
Form dough
Gradually add water, kneading to make a smooth dough. Let it rest for 20 minutes.
Avoid adding too much water to the thepla dough—it should be firm yet pliable.
Cooking Process
Roll the Theplas
Divide dough into small balls, roll each into thin rounds using a rolling pin.
Heat the Griddle
Preheat a non-stick tava or griddle on medium heat.
Cook the Theplas
Cook each thepla on the griddle until brown spots appear, flipping and applying oil on both sides.
Plating & Serving
Aromatic Indian Methi Thepla with Carrot Pickle
Aromatic Indian Methi Thepla with Carrot Pickle
Plating & Serving
Serve the warm methi theplas on a platter, accompanied by a small bowl of tangy carrot pickle for a refreshing contrast.