Maa ki Baat Methi ke Theple Episode 2 Chef Ranveer Brar

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Every mother carried along with her the legacy, culture and memories of food. In this episode of Maa ki Baat, Chef Ranveer Brar takes us on a journey of the Gujarati food which is a staple in every houselhold- thepla. Learn how to make the dish and enjoy this conversation with another home chef. • #MaakiBaat #Methiketheple #ChefRanveer • • Methi Thepla • Preparation Time: 15 minutes • Cooking Time: 20 minutes • Serves: 2 • Ingredients • 1 cup fresh fenugreek leaves (methi), chopped • 1 tsp salt • 2 cups whole wheat flour • 1 tsp red chilli powder • ¼ tsp turmeric powder • Salt to taste • ¼ tsp asafoetida (hing) • 2 tbsp oil • 2 tsp oil • For Pickle • 5-6 vatwani red chilli, slit • 5-6 fresh green chilli, slit • 1 tbsp yellow mustard seeds • ½ tsp turmeric powder • ¼ tsp asafoetida • Salt to taste • Juice of 1 lemon • 1 tbsp oil • Process • ● Add salt to the chopped fenugreek leaves and wash them and set aside till in use. • ● Add whole wheat flour, chilli powder, turmeric powder, salt, asafoetida and oil to a bowl • along with fenugreek leaves. Mix well. • ● Add water as required and knead a soft dough. Add some more oil and knead again till • absorbed. • ● Cover and set aside for 30 minutes. • ● To prepare the pickle, add red chilli, green chilli, yellow mustard seeds, turmeric powder, • asafoetida, salt, lemon juice and oil in a bowl. Mix well, set aside till in use. • ● Divide the prepared thepla dough into equal portions, shape into lemon sized balls and roll • into thin round discs. • ● Roast on a tawa while basting with oil on both sides till it turns golden brown and spots • begin to appear. • ● Serve hot with the prepared pickle.

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