Methi Thepla Recipe is a healthy and delicious combination of fenugreek leaves (methi), wheat flour and besan. It is one of the most favorite Gujarati snack bread, you can enjoy these yummy theplas either at the time of morning breakfast or with evening tea, they are all time favorite Also it can be a great option to be carried for the outings and picnics.
These Gujarati Thepla can be munched anytime in the day. It’s a good snack for children who don’t like greens, especially fenugreek….. this way you can incorporate some greens in their diet.
Sometimes along with fenugreek (methi leaves) you can add some other greens like spinach or amaranth in the dough. I have used fresh yogurt in dough, it gives a nice texture and fluffiness to my theplas.
whenever you buy fresh methi leaves, always pluck the leaves from the stems and keep them in an air tight container or a zip lock bag in the fridge. I always keep the plucked methi leaves either in a steel container or in vegetable keeping zip lock bags and the leaves stay fresh for4-5 days.
whenever you are going to make the methi theplas, rinse the methi leaves very well in running water and then chop it. mix all the flours, fenugreek and spices, then just knead the dough, make balls and then roll the dough thinly into flat breads, much like you would do for thin rotis or phulkas. Such an easy process of making this Gujarati Methi Thaplas at home. Let’s start making it.
Preparation time: 20 minutes
Cooking time: 20-25 minutes
- 2 cups wheat flour
- 3/4 cup besan (Bengal gram flour)
- 1 onion, finely chopped
- 1 bunch methi chopped (fenugreek leaves)
- 4 green chillies thinly crushed
- 4 cloves garlic chopped
- 1 inch ginger chopped
- A pinch of ajwain (carom seeds)
- 1 tsp sesame seeds (white til)
- 1/2 tsp red chilli powder
- 1/2 tbsp turmeric powder
- 1/2 tsp dried mango powder (amchur)
- 2 tbsp yogurt (curd)
- Salt to taste
- Water to knead dough
- Oil for cooking
How to make Methi Thepla:
- Clean the methi leaves 2-3 times in normal running water.
- Squeeze out the whole water from methi leaves to take out the bitterness.
- Chop the methi in the chopper or with your hands.
- Combine the flours, chopped methi, onion, ginger, garlic, green chillies, salt, red chilli powder, turmeric powder, ajwain, sesame seeds, dried mango powder, yogurt and 2 tbsp oil.
- Mix very well and gradually add water to make a smooth and firm dough.
- Knead the dough on a clean and greased surface of the kitchen just for few minutes.
- Cover with the damp muslin cloth and set aside for 15-20 minutes.
- Divide the dough into 10 equal portions or balls.
- Use little bit of oil in your palm and roll out each ball into a small disk.
- Roll with the help of rolling-pin and dust some flour to avoid the sticking.
- Heat the flat griddle/tawa/skillet on high heat.
- Place the rolled out thepla over the hot skillet and drizzle few drops of oil.
- Leave to cook for few seconds on medium high flame.
- Turn over the thepla with the help of spatula and lightly press to puff up.
- Cook until it turns into golden brown on both the sides.
- Apply some oil from both the sides of thepla and remove from the heat.
- Serve them hot with yogurt, pickle or chutney.
- Follow the same procedure to make remaining theplas.
- I have used fresh bunch of fenugreek leaves, but these delicious theplas can be made with dried fenugreek leaves (kasoori methi) as well.
- These theplas remain fresh for 2-3 days at room temperature.
- Methi Thepla is an ideal recipe to carry while traveling for long distances.
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