Aromatic Indian Methi Thepla with Carrot Pickle
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Carrots
- 1
Grate the carrots
Grate the carrots and place them in a bowl.
- 2
Mix with salt and lemon juice
Add salt and lemon juice, mixing well.
- 3
Rest the carrots
Set aside for 30 minutes to allow the flavors to meld.
Preparing the Methi Thepla Dough
- 1
Combine dry ingredients
In a large bowl, combine fenugreek leaves, flours, red chili powder, turmeric, and salt.
- 2
Add wet ingredients
Add yogurt and oil, mixing to form a crumbly mixture.
Tip: A touch of oil while kneading enhances the softness of the thepla.
- 3
Form dough
Gradually add water, kneading to make a smooth dough. Let it rest for 20 minutes.
Tip: Avoid adding too much water to the thepla dough—it should be firm yet pliable.
How to Make Aromatic Indian Methi Thepla with Carrot Pickle
Total time: 1 h 47 min · Yields 4 servings
- 1
Roll the Theplas
Divide dough into small balls, roll each into thin rounds using a rolling pin.
- 2
Heat the Griddle
Preheat a non-stick tava or griddle on medium heat.
- 3
Cook the Theplas
Cook each thepla on the griddle until brown spots appear, flipping and applying oil on both sides.
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