Methi Thepla is a most popular staple flat bread from Gujarati cuisine. It is delicious, healthy and easy to make. Thepla is cooked almost daily in many Gujarati homes. If you are going on long travel this is a best traveling food, easy to carry, easy to store and you can eat it for 2-3 days easily. It is prepared from wheat flour, fenugreek leaves and other spices.

Methi Thepla is a light as well as healthy snack, it is a thin, soft and goes simply great with boondi raita, chili pickle or any kind of pickle. Even this is the best option for kid’s lunch box, this way you can serve them green leafy vegetable with whole wheat flour, it’s a perfect nutritional power pack for your kids.

Ingredients:

• 2 cup Whole Wheat Flour
• 2-3 tbsp Besan/Chickpeas Flour(Optional)
• 1 cup Chopped Fresh Fenugreek Leaves
• ¼ cup Chopped Fresh Coriander Leaves
• 2-3 tsp Ginger-Green Chili-Garlic Paste
• 1 tsp Turmeric Powder
• 2 tsp Sugar (Optional)
• ½ tsp Red Chili Powder
• 2 tsp Sesame Seeds (Optional)
• 1 tsp Carom Seeds
• Salt
• 2-3 tbsp Curd/Yogurt
• 2 tbsp Oil
• ¼ cup Flour for Dusting
• Oil for Roasting Thepla

Method:

1. Wash and clean Methi leaves, chop finely and keep aside.

2. Take a large mixing bowl, add whole wheat flour, besan, chopped Methi leaves, coriander leaves, salt, turmeric powder, ginger-green chili-garlic paste, red chili powder, sugar, sesame seed and carom seeds.

3. Now add yogurt, oil, and then mix well, crumble the mixture with hands.

4. Add water as required, knead it very well, and then make a semi stiff, but smooth dough. Cover the dough and keep aside for10-15 minutes.

5. Now make small-small balls from the dough. Take an one ball, dust in to the flour and roll it using rolling pin, make a thin circle shape Thepla/flatbread.

6. Heat the tawa/griddle, place the rolled Thepla on it, and then cook it both side till its spotted light golden brown on a medium flame.

7. Apply ½ tsp oil, spread evenly with using spatula, press lightly all over and roast it both sides for few seconds.

8. Remove Thepla from tawa, apply ghee and keep it in a roti basket or dabba/container.

9. Follow step 5 to 8, for remaining balls to make more Theplas.

10. Methi Thepla is ready, serve Thepla with, yogurt or any kind of pickle, or simply enjoy with masala tea as a tea time snack.

Tips:

• You can use buttermilk or milk instead of water while kneading the dough, so your Thepla can stay fresh for longer time.
• Even you can roast Thepla using ghee instead of oil, it makes softer.
• You can serve your kids this Thepla using jam or ketchup, spread over the Thepla, roll it, and then serve them, I am sure kids love it.
• If you want to make it vegan use vegan yogurt, such as coconut or soy or just squeeze half lime juice instead of dairy yogurt.
• You can use kasoori methi instead of fresh methi leaves, just soak kasoori methi in a hot water about 30 mins, darin and add into the flour to make theplas.

5.0 from 1 reviews

Methi Thepla

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Methi Thepla is a most popular staple flat bread from Gujarati cuisine. Methi Thepla is delicious, healthy and easy to make. Methi Thepla is cooked almost daily in many Gujarati homes. If you are going on long travel this is a best traveling food, easy to carry, easy to store and you can eat it for 2-3 days easily.

Author: Binjal Pandya

Recipe type: Indian Bread

Cuisine: Indian

Serves: 10-12

Ingredients

• 2 cup Whole Wheat Flour
• 2-3 tbsp Besan/Chickpeas Flour(Optional)
• 1 cup Chopped Fresh Fenugreek Leaves
• ¼ cup Chopped Fresh Coriander Leaves
• 2-3 tsp Ginger-Green Chili-Garlic Paste
• 1 tsp Turmeric Powder
• 2 tsp Sugar (Optional)
• ½ tsp Red Chili Powder
• 2 tsp Sesame Seeds (Optional)
• 1 tsp Carom Seeds
• Salt
• 2-3 tbsp Curd/Yogurt
• 2 tbsp Oil
• ¼ cup Flour for Dusting
• Oil for Roasting Thepla

Instructions

1. Wash and clean Methi leaves, chop finely and keep aside.
2. Take a large mixing bowl, add whole wheat flour, besan, chopped Methi leaves, coriander leaves, salt, turmeric powder, ginger-green chili-garlic paste, red chili powder, sugar, sesame seed and carom seeds.
3. Now add yogurt, oil, and then mix well, crumble the mixture with hands.
4. Add water as required, knead it very well, and then make semi stiff, but smooth dough. Cover and keep aside for 10-15 minutes.
5. Now make small-small balls from dough. Take a ball, dust in to the flour and roll it using rolling pin, make a thin circle shape Thepla/flatbread.
6. Heat the tawa/griddle, place the rolled Thepla on it, and then cook it both side till its spotted light golden brown on a medium flame.
7. Apply ½ tsp oil, spread evenly with using spatula, press lightly all over and roast it both sides for few seconds.
8. Remove Thepla from tawa, apply ghee and keep in a roti basket or dabba/container.
9. Follow step 5 to 8, for remaining balls to make more Theplas.
10. Methi Thepla is ready, serve Thepla with, yogurt or any kind of pickle or simply enjoy with masala tea as a tea time snack.

Notes

You can use buttermilk or milk instead of water while kneading the dough, so your Thepla can stay fresh for longer time.
Even you can roast Thepla using ghee instead of oil, it makes softer.
You can serve your kids this Thepla using jam or ketchup, spread over the Thepla, roll it, and then serve them, I am sure kids love it.
If you want to make it vegan use vegan yogurt, such as coconut or soy or just squeeze half lime juice instead of dairy yogurt.
You can use kasoori methi instead of fresh methi leaves, just soak kasoori methi in a hot water about 30 mins, darin and add into the flour to make theplas.

3.5.3251

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