Methi Thepla | Vendhaya Keerai Chapati

Fenugreek leaves are rich source of iron, fibers and essential proteins. Fenugreek leaves are known as Vendhaya Keerai in Tamil, Menthi koora in Telugu and Methi in Hindi. Methi Thepla is a very famous Gujarati dish. I learnt this recipe from my friend. She used to make this thepla whenever we go for outing. This thepla doesn't require any side dish. This iron and protein rich flat bread makes an excellent Kid's Lunch box recipe. Please check below for step by step instructions and pictures for preparing Gujarati Special Methi Thepla.

Preparation Time: 10 mins
Cook Time: 15 mins
Yields: 8 to 10

Ingredients:

Chappati Flour | Atta	1 Cup
Besan Flour | Gram flour	1/2 Cup
Methi Leaves (tightly packed)	1 Cup
Warm water	As needed
Yogurt	1 tbsp
Cumin powder	1/4 tsp
Turmeric powder	1/4 tsp
Coriander powder	1 tsp
Chilli powder	1.5 tsp
Salt	As needed
Oil/Ghee	As needed

Instructions:

• Wash fresh fenugreek Leaves (methi leaves) and chop into small pieces.

• Make a soft dough by adding  all the ingredients except oil. Knead well and allow the dough to rest for 10 minutes. 

• Take a fraction of a dough and make a ball the size of a medium lemon. Flatten the balls to 10-12 inches in diameter using rolling pin.

• Heat dosa tawa and place the flatten dough ball. Drizzle 1/2 tsp of ghee or oil if needed. Cook till golden spots appear on some places. Turn and drizzle 1/2 tsp of oil. cook until golden spots appear on the other side also. 

• Repeat the process for remaining flatten dough balls.

Methi Thepla | Vendhaya Keerai Chapati

Tips:
Chilli powder can be replaced with finely chopped green chillies.
Ginger chilli paste can also be added for more flavor.