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Gluten free Methi Thepla Ready Mix
Course
Main Course
Cuisine
Gujrat
Keyword
Methi, theplas, ready mix
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
20
theplas
Author
Rama G
Ingredients
1½
cups
Jowar flour
½
cup
besan (channa dal flour /chickpea flour)
3
cups
finely chopped fresh Methi leaves (washed and drained)
2
tsp
oil
1
tsp
Ajwain (caraway seeds / omam)
2
tsp
sesame seeds
1/2
tsp
asafoetida
salt to taste
3
tsp
red chilli powder
3
tsp
coriander seeds powder
1
tsp
turmeric powder
1
tsp
cumin powder
2
tsp
jaggery powder
Instructions
Mix Jowar flour and Besan together. Add half of all the masala powders (chilli, coriander and cumin) and enough salt for the flours.
Mix everything thoroughly and keep aside.
In a kadai, heat 2 tsp oil
Add ajwain and sesame seeds.
Once they crackle, add the washed and drained methi leaves and sauté till the leaves reduce.
Add salt for the methi, rest of the masalas and jaggery powder and sauté till the mixture becomes somewhat dry.
Now add the flours and keep sautéing on a low fire till the flour and methi mix well.
Remove from fire and cool.
Store in an airtight container in refrigerator.
Notes
If you are not gluten intolerant, you can prepare this with wheat flour and besan.