Methi Thepla Recipe
Methi Thepla
Methi Thepla is most popular staple flat bread from Gujarati cuisine. It is made from fenugreek leaves, whole wheat flour along with some spices. Methi Thepla is light as well as healthy. It is typically served for breakfast and lunch with plain yogurt, Mango pickle or Aloo ki sabzi. Thepla recipe comes very handy as a lunch box recipe and also while traveling. Thepla has longer shelf life compared to any normal Indian bread. I have mentioned tips how to make soft and perfect Thepla below.
Preparation time: 10 mins
Cook time: 15 mins
Yields: 11-12 Theplas
1 Cup = 250ml
Ingredients
For making dough
1 1/2 Cup wheat flour
1 cup finely chopped Fenugreek leaves
1 tbsp Ginger garlic and green Chilli paste
1/4 tsp Turmeric powder
1 tsp Carom seed/ Ajwain
1/2 tsp red chilli powder
1/2 tsp Cumin powder
1 tsp White sesame seeds/ TIL
3 tbsp Curd
1 tbsp oil
Salt as per taste
For roasting
Oil as needed
The recipe video of this recipe is available on my YouTube channel:
Method/ How to make Methi Thepla:
- In a flat vessel mix all the ingredients mentioned including methi leaves
- Add water as required.
- Knead it into a soft dough. Let it rest for 15 minutes.
- Then make even size small balls of the dough.
- Roll them thin with a rolling pin into a round shape.
- Roll all the Theplas and keep it ready to roast.
- Heat tawa/ griddle on high flame, first roast one side of the Thepla and then turn upside down.
- Apply some ghee or oil on the roasted side and repeat the same on the other side as well.
- When they are evenly roasted remove it from the tawa.
- Repeat this for all the Rolled Theplas.
- Serve this Gujarati Methi Thepla with pickle, chundoo or chutney.
Notes
How to freeze/ store the Methi Thepla Up to 2 to 3 months?
- Let the Methi Thepla cool down completely.Take aluminum foil, place the Thepla (Store it in a small batch, let's say 10 Thepla), wrap in a foil and pack in a freezer-safe Ziploc bag and store it in a freezer.
- If you don't have access to Fresh Methi leaves you may use Kasuri Methi (Dried Fenugreek leaves) When using fresh methi, remove all stems and use only the leaves, chopped
- You can use buttermilk also instead of curd
- If you are going to eat it in an hour, then its ok to use less oil for frying. Otherwise please be l generous on oil/ghee to get a soft texture.
- You can also mix besan/ gram flour with wheat flour, it’s a personal choice
0 comments