Methi Thepla Recipe, Gujarathi Methi Thepla

methi thepla

The next recipe I am going to share here is Methi Thepla.  It is a healthy and flavourful flat bread made using fresh methi leaves.  This bread stays good for a really long time and hence it can be perfect travel food. But usually this can be had for breakfast or as a snack.  Also it does not require any elaborate side dish, you can serve it with raitha or pickle although if you want it to serve with curry you can. This time when we got fresh methi leaves, I prepared this methi thepla and then made methi dal with remaining methi leaves.  My kids love roti, paratha or any other flatbread variety so much. So whenever I make this methi thepla they eat well without any complaint. So I would pack these for their lunch too.

methi thepla recipe

methi thepla, gujarathi methi thepla recipe

Let us see how to prepare methi thepla. First clean, wash fresh methi leaves and chop them finely. In a bowl add wheat flour, besan, cumin powder, chilli powder, turmeric powder, coriander powder, salt, asafoetida and combine well. Then add the chopped methi leaves and add water little by little and knead well into a smooth dough. Next add oil and knead again and let it rest for 15 minutes to 30 minutes. Then divide the dough into equal sized balls (approximately 15 nos.). Take a ball, dust it and flatten it using a rolling pin. Heat a skillet and apply oil and cook them on both sides.  Repeat the process for the rest of the dough.

Step by step pictures of how to prepare methi thepla

methi thepla, gujarathi methi thepla recipe

Methi Thepla

Methi thepla is a Gujarathi flat bread made with fresh fenugreek leaves (methi). This is so healthy and flavourful and can be had for breakfast or snack. (Vegan)
Category : Indian Flat bread
Recipe Developed, Cooked and Clicked by :
Published : August 23, 2016
Prep time : 30 mins; Cook time : 20 mins; Total time : 50 mins
Yield : 15 nos. (approx.)

Ingredients :

  • Fresh Methi Leaves : 1 1/2 Cup
  • Wheat flour : 2 Cups + more for dusting
  • Gram flour : 1 Cup
  • Asafoetida : a pinch
  • Turmeric Powder : 1/2 Teaspoon
  • Coriander Powder : 1 Teaspoon
  • Chilli Powder :1/2 Teaspoon
  • Cumin Powder : 1/2 Teaspoon
  • Salt : To taste
  • Water : As required
  • Oil : 2 Tablespoons for mixing in dough + more for cooking.
  • Instructions :

    1. Clean, wash methi leaves and chop them finely.
    2. In a bowl, add wheat flour, besan, Asafoetida, chilli powder, coriander powder, turmeric powder, cumin powder and salt and mix well.
    3. To this add chopped methi leaves and mix.Then add water little by little and keep kneading till the dough is smooth.
    4. To this dough, add 2-3 tablespoons of oil and keeping kneading till it is soft and smooth. Cover it with wet cloth and set it aside for 15 minutes to 30 minutes.
    5. Then divide it into balls of equal size.
    6. Take a ball dust it with flour and flatten it using rolling pin.
    7. Heat a skillet and place the flat bread in the hot skillet, apply oil generously cook for a minute or two, then turn it to the other side and cook till it is done.
    8. Repeat the process for the rest of the dough.
    9. Serve methi thepla with raitha or pickle or curry of your choice.

    Notes :

    • Optionally, you can make a paste of green chilli and ginger (1 green chilli + 1/2 ” long ginger – adjust as per your taste) and add it to the dough, for more flavour.
    • In case you didn’t get fresh fenugreek leaves, you can use kasuri methi/ kasoori methi (dried fenugreek leaves) too. Use only half of fresh leaf quantity. For example if you would add one cup of fresh methi, you can use half cup of kasuri methi.
    • For more soft theplas, you can add 1/4 cup of yogurt to knead the dough, accordingly adjust the quantity of water. But I wanted a vegan version, so skipped using yogurt.
    • Number of theplas depend on the size of the balls made.

methi thepla

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