Banana Methi Thepla

Fenugreek leaves have a rich reservoir of medicinal properties. The slight bitterness of fenugreek and sweet flavour of banana makes a good combination of Theplas. Mixed with other spices this thepla not only has wonderful flavours but also has pleasing texture to it too.

Around 10 chapatis
2 cups whole wheat flour (best is durum flour)
1 cup of fenugreek leaves
1/2 cup mashed ripe banana
½ teaspoon Baking powder
1 teaspoon Sugar
2 teaspoons salt
2-3 tablespoons of oil
Warm water for kneading
2 tablespoons of yogurt (optional)
1teaspoon cumin seeds
½ teaspoon coriander powder
½  teaspoon turmeric powder
1 teaspoon chilli flakes
½  cup chopped cilantro

Cooking chapatis:
flour for dusting
Oil for greasing

Process: Heat oil and sauté the cumin seeds. Add the fenugreek leaves, coriander powder and salt.
Cook till all fenugreek leaves are dried. Add cilantro and mix well.
Mix above cooked part with the remaining ingredients and make a soft dough by gradually adding warm water. Use little oil to grease the dough to remove some stickiness.
Cover and keep aside for 30 minutes. Make equal sections of balls and sprinkle enough flour to roll 6″ inches circular diameter chapatis.
Grease some oil on the pan (high heat), place the chapati on it. Flip it after 30 seconds by reducing the heat between medium to low for cooking the other side. Again flip it and increase the heat to high for 10 seconds. Brush some oil on top and remove it right away.
Serve it hot with your favorite chutney

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