Aromatic Indian Methi Thepla with Carrot Pickle

Name: Aromatic Indian Methi Thepla with Carrot Pickle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Fresh fenugreek leaves; Whole wheat flour; Gram flour (besan); Red chili powder; Turmeric powder; Yogurt; Salt; Water; Oil; Grated carrot; Mustard oil; Mustard seeds; Turmeric powder; Red chili powder; Fenugreek seeds; Salt; Lemon juice

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

Fresh fenugreek leaves

1 cup, finely chopped

Whole wheat flour

1 cup

Gram flour (besan)

2 tablespoons

Red chili powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Yogurt

1 tablespoon

Salt

To taste

Water

As needed

Oil

2 tablespoons, plus more for cooking

Carrot Pickle

Grated carrot

1 cup

Mustard oil

2 tablespoons

Mustard seeds

1 tablespoon

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon

Fenugreek seeds

1 teaspoon

Salt

To taste

Lemon juice

2 tablespoons

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