Name: Methi Thepla with Pickle
Ingredients: Whole Wheat Flour (Atta): 2 cups – The foundation of our Thepla, whole wheat flour provides a hearty base and essential fiber, giving the Thepla its characteristic texture and nutritional value.; Fresh Fenugreek Leaves (Methi): 1 cup, finely chopped – The star ingredient, methi leaves, bring a slightly bitter and uniquely aromatic flavor that is central to Thepla’s identity. Ensure they are fresh and vibrant green for the best taste.; Gram Flour (Besan): 1/4 cup – Adding gram flour lends a nutty flavor and helps in binding the dough, contributing to the soft and pliable texture of the Thepla.; Yogurt (Dahi): 1/4 cup, plain and slightly sour – Yogurt adds moisture and tanginess to the dough, making the Thepla softer and aiding in fermentation, which enhances flavor and digestibility.; Ginger-Green Chili Paste: 1 tablespoon – This paste provides a spicy and aromatic kick, adding warmth and depth to the Thepla. Adjust the amount of green chilies to your spice preference.; Turmeric Powder (Haldi): 1/2 teaspoon – Turmeric not only imparts a beautiful golden color but also offers anti-inflammatory benefits and a subtle earthy flavor.; Red Chili Powder (Lal Mirch): 1/2 teaspoon – For an extra layer of heat and vibrant color, red chili powder is added. Adjust according to your spice tolerance.; Cumin Powder (Jeera Powder): 1 teaspoon – Cumin powder brings a warm, earthy, and slightly smoky flavor that complements the other spices and enhances the overall taste profile.; Coriander Powder (Dhania Powder): 1 teaspoon – Coriander powder adds a citrusy and slightly sweet aroma, balancing the spices and contributing to the complex flavor profile.; Sesame Seeds (Til): 1 tablespoon – Sesame seeds provide a nutty flavor and a pleasant crunch, adding textural interest to the Thepla and enhancing its visual appeal.; Oil: 2 tablespoons + for cooking – Oil is essential for making the dough pliable and for cooking the Thepla to a golden brown perfection. Use a neutral-flavored oil like vegetable or canola oil.; Salt: To taste – Salt is crucial for seasoning and balancing the flavors in the Thepla dough.; Raw Mango (Kairi): 2, medium-sized, peeled and diced – Raw mangoes are the base of this tangy pickle, offering a sour and slightly tart flavor that is perfect for balancing the richness of the Thepla.; Mustard Oil: 1/4 cup – Mustard oil lends a pungent and distinctive flavor to the pickle, characteristic of many Indian pickles. It also acts as a preservative.; Fenugreek Seeds (Methi Seeds): 1 teaspoon – Methi seeds add a slightly bitter and aromatic note, contributing to the complexity of the pickle’s flavor profile.; Mustard Seeds (Rai): 1 teaspoon – Mustard seeds provide a sharp and pungent flavor, essential for the typical pickle taste.; Turmeric Powder (Haldi): 1/2 teaspoon – Turmeric adds color, flavor, and its natural preservative qualities to the pickle.; Red Chili Powder (Lal Mirch): 1 teaspoon – Red chili powder adds heat and vibrant color, making the pickle more appealing and spicy. Adjust to your preference.; Asafoetida (Hing): A pinch – Asafoetida adds a unique pungent and savory flavor, enhancing the overall taste and aiding digestion.; Salt: To taste – Salt is crucial for preserving the pickle and balancing the flavors.

Ingredients

To embark on this culinary adventure, you’ll need a collection of fresh and flavorful ingredients. Let’s break down what you’ll need for both the Methi Thepla and the accompanying pickle.

For Methi Thepla:

Whole Wheat Flour (Atta): 2 cups – The foundation of our Thepla, whole wheat flour provides a hearty base and essential fiber, giving the Thepla its characteristic texture and nutritional value.
Fresh Fenugreek Leaves (Methi): 1 cup, finely chopped – The star ingredient, methi leaves, bring a slightly bitter and uniquely aromatic flavor that is central to Thepla’s identity. Ensure they are fresh and vibrant green for the best taste.
Gram Flour (Besan): 1/4 cup – Adding gram flour lends a nutty flavor and helps in binding the dough, contributing to the soft and pliable texture of the Thepla.
Yogurt (Dahi): 1/4 cup, plain and slightly sour – Yogurt adds moisture and tanginess to the dough, making the Thepla softer and aiding in fermentation, which enhances flavor and digestibility.
Ginger-Green Chili Paste: 1 tablespoon – This paste provides a spicy and aromatic kick, adding warmth and depth to the Thepla. Adjust the amount of green chilies to your spice preference.
Turmeric Powder (Haldi): 1/2 teaspoon – Turmeric not only imparts a beautiful golden color but also offers anti-inflammatory benefits and a subtle earthy flavor.
Red Chili Powder (Lal Mirch): 1/2 teaspoon – For an extra layer of heat and vibrant color, red chili powder is added. Adjust according to your spice tolerance.
Cumin Powder (Jeera Powder): 1 teaspoon – Cumin powder brings a warm, earthy, and slightly smoky flavor that complements the other spices and enhances the overall taste profile.
Coriander Powder (Dhania Powder): 1 teaspoon – Coriander powder adds a citrusy and slightly sweet aroma, balancing the spices and contributing to the complex flavor profile.
Sesame Seeds (Til): 1 tablespoon – Sesame seeds provide a nutty flavor and a pleasant crunch, adding textural interest to the Thepla and enhancing its visual appeal.
Oil: 2 tablespoons + for cooking – Oil is essential for making the dough pliable and for cooking the Thepla to a golden brown perfection. Use a neutral-flavored oil like vegetable or canola oil.
Salt: To taste – Salt is crucial for seasoning and balancing the flavors in the Thepla dough.

For Quick Mango Pickle (Optional, but Highly Recommended):

Raw Mango (Kairi): 2, medium-sized, peeled and diced – Raw mangoes are the base of this tangy pickle, offering a sour and slightly tart flavor that is perfect for balancing the richness of the Thepla.
Mustard Oil: 1/4 cup – Mustard oil lends a pungent and distinctive flavor to the pickle, characteristic of many Indian pickles. It also acts as a preservative.
Fenugreek Seeds (Methi Seeds): 1 teaspoon – Methi seeds add a slightly bitter and aromatic note, contributing to the complexity of the pickle’s flavor profile.
Mustard Seeds (Rai): 1 teaspoon – Mustard seeds provide a sharp and pungent flavor, essential for the typical pickle taste.
Turmeric Powder (Haldi): 1/2 teaspoon – Turmeric adds color, flavor, and its natural preservative qualities to the pickle.
Red Chili Powder (Lal Mirch): 1 teaspoon – Red chili powder adds heat and vibrant color, making the pickle more appealing and spicy. Adjust to your preference.
Asafoetida (Hing): A pinch – Asafoetida adds a unique pungent and savory flavor, enhancing the overall taste and aiding digestion.
Salt: To taste – Salt is crucial for preserving the pickle and balancing the flavors.

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Instructions

Now that we have all our ingredients ready, let’s dive into the step-by-step process of making these delightful Methi Thepla and the zesty mango pickle.

Making Methi Thepla:

Prepare the Methi: Wash the fresh fenugreek leaves thoroughly in water to remove any dirt. Finely chop the leaves and set them aside. Tip: Soaking methi leaves in slightly salted water for a few minutes and then rinsing can help reduce bitterness.
Combine Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, gram flour, turmeric powder, red chili powder, cumin powder, coriander powder, sesame seeds, and salt. Mix all the dry ingredients well to ensure they are evenly distributed.
Add Wet Ingredients and Methi: Add the ginger-green chili paste, yogurt, chopped methi leaves, and oil to the dry ingredients.
Knead the Dough: Gradually add water, little by little, and start kneading the dough. Knead for 8-10 minutes until you get a smooth, soft, and slightly sticky dough. The dough should be pliable and easy to work with. Tip: The yogurt and oil in the dough are key to achieving soft Theplas. Don’t skip them.
Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. Resting allows the gluten to relax, making the Theplas softer and easier to roll. For even softer Theplas, you can rest the dough for up to an hour.
Divide and Roll: After the dough has rested, gently knead it again for a minute. Divide the dough into equal-sized small balls (about lemon-sized). On a lightly floured surface (use whole wheat flour for dusting), roll each dough ball into a thin circular disc, about 6-7 inches in diameter. Tip: Roll the Theplas evenly for uniform cooking. If the dough sticks, use a little more dry flour for dusting.
Cook the Thepla: Heat a flat griddle or tawa over medium heat. Place a rolled Thepla on the hot tawa. Cook for about a minute on each side, or until small bubbles start to appear on the surface.
Apply Oil and Cook: Drizzle a little oil (about 1/2 teaspoon) on both sides of the Thepla. Press gently with a spatula and cook until both sides are golden brown and slightly crisp. Tip: Cook on medium heat to ensure the Theplas cook through without burning. Pressing gently helps them puff up slightly.
Stack and Serve: Remove the cooked Thepla from the tawa and stack them in a casserole or a container lined with a kitchen towel to keep them soft and warm. Repeat the process with the remaining dough balls.

Making Quick Mango Pickle:

Heat Mustard Oil: Heat mustard oil in a small pan until it reaches smoking point. Turn off the heat and let it cool slightly. Heating mustard oil is important to reduce its pungency and enhance the flavor of the pickle.
Temper Spices: Once the oil is slightly cooled (but still warm), add fenugreek seeds and mustard seeds. Let them splutter for a few seconds.
Add Mangoes and Spices: Add diced raw mangoes, turmeric powder, red chili powder, asafoetida, and salt to the pan.
Mix and Sauté: Mix everything well and sauté for 2-3 minutes on low heat, ensuring the mangoes are coated well with the spices. Don’t overcook the mangoes; they should retain a slight crunch.
Cool and Store: Let the pickle cool completely. Once cooled, store it in a clean, airtight glass jar. The pickle is ready to serve immediately but the flavors will meld and deepen over time. The pickle can be stored at room temperature for a few days or refrigerated for longer shelf life.

Nutrition

Serving Size: one normal portion
Calories: 180
Fat: 7g