Spiced Methi Thepla Wraps With Tangy Tomato Chutney Recipe

About this recipe

A flavorful Gujarati-style thepla made with fresh fenugreek leaves, paired with a tangy tomato chutney for a satisfying lunch.

Ingredients

• - Fenugreek Leaves
• - Baby Tomatoes
• 250 ml Lemon Juice Concentrate
• 200 ml Mustard Oil
• 500 g Wheat Flour / Maida
• 20 g Turmeric Powder
• - Coriander Powder
• - Cumin Seeds 100g
• 100 g Salt
• 1 kg Water Chestnuts
• NaN Chili Powder

Instructions

1. 1. Wash and finely chop the fenugreek leaves, ensuring no stems remain.
2. 2. In a mixing bowl, combine wheat flour, fenugreek leaves, turmeric, chili powder, coriander powder, cumin seeds, and 1 tsp salt.
3. 3. Add water gradually and knead to form a soft dough. Rest for 10 minutes.
4. 4. Heat 1 tbsp oil in a pan to prepare the tomato chutney. Chop tomatoes finely and sauté until soft.
5. 5. Add chili powder, coriander powder, and remaining salt to the tomatoes. Cook until combined and tangy.
6. 6. Remove chutney from heat and stir in lemon juice for a fresh flavor boost.
7. 7. Divide the dough into equal portions and roll into thin theplas using a rolling pin.
8. 8. Heat a griddle or tawa and cook the theplas on both sides until golden brown, using a drop of oil if needed.
9. 9. Serve the hot spiced theplas with the tangy tomato chutney on the side.