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Methi Thepla
Binjal Pandya

Methi Thepla

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 -12
Course: Breakfast, dinner, Indian Bread, lunch, Main, Snack
Cuisine: Gujarati, Indian
Ingredients Method Notes

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 Optional
  • 1 tsp Green Chili Paste
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Turmeric Powder
  • 2 tsp Sugar Optional
  • ½ tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 2 tsp Sesame Seeds Optional
  • 1 tsp Carom Seeds
  • Salt
  • 2-3 tbsp Curd/Yogurt
  • 2-3 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, coriander 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.
  • Do not roast theplas on the griddle for too long. Once they cool down, they will become chewy and hard if roasted for an extended period.
  • Thepla is an ideal choice for a kid’s lunch box. Spread jam or ketchup on it, roll it up, and pack it. I’m certain kids will 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.