Methi thepla is a most popular gujrati snack. It is a flat roti similar to paratha, made with whole wheat flour and sometimes prepared with other flours like besan, bajra and jowar. Vegetables like methi or lauki are also added to enhance the taste and nutrition, soft as well as healthy snack for children who don’t like green vegetables especially fenugreek. This way you can incorporate some greens in your diet. Along with fenugreek, you can add some other greens like spinach or coriander in the dough.
This Indian flatbread is considered very nutritious and good for digestion. It is my all-time favorite recipe. To make Thepla, always take fresh fenugreek leaves and always break the leaves from its stem so that it will clear quickly then keep it in either canned or zip lock bag. I always keep the plucked methi leaves in a steel container and the leaves stay fresh for 4-5 days. Whenever I want I add methi leaves to pakodas or pulao and even dal.
Methi thepla also serves best when travelling or for tiffin box, lunch with plain yogurt (curd) or some lemon pickle or mango pickle. The theplas can be eaten anytime of the day.
In case you want to try something different, then theplas with lauki (bottle gourd) and beetroot are also a must try.
So, quickly look its super easy recipe and prepare it whenever you feel.
Methi Thepla
Print RecipeIngredients
- 1 cup Wheat flour
- ¼ cup Besan/Chickpea flour
- ¼ tsp Turmeric powder
- 1 cup Fenugreek/ Methi leaves (washed and chopped)
- A pinch of Asafoetida (hing)
- ½ tsp Chili powder
- 1 tbsp. Sesame seeds (til)
- ½ cup Yogurt/Curd
- 2 tbsp. Oil
- Water as required to knead dough
- Salt to taste
- Oil or ghee for roasting the Theplas as required
Instructions
- First, wash the methi leaves very well in water, then drain and finely chop. Put aside.
- In a mixing bowl, add Wheat flour and Besan.
- Add all spices sesame seeds, asafoetida, salt, chili powder and turmeric powder.
- Now add chopped methi leaves.
- Mix everything well.
- Add the yogurt to the flour mixture and pour 1 tbsp oil
- Add very little water and knead to make a soft dough.
- Mix well with your finger tips and leave aside for 10 minutes.
- Cover and let the dough rest for 20 minutes.
- Divide dough into lemon-sized balls and keep it cover.
- Roll each ball into a circle (around 5-6 inches in diameter) dust with flour as necessary to prevent sticking.
- Heat a tawa with a flat bottom. Place the thepla on hot tawa. Let it cook for 30-40 seconds or until when one side is lhalf cooked. Spread some oil on this side. Then flip it with the help of spatula. Spray some oil and spread it evenly over it.
- Flip a couple of times until light golden spots appear on both sides. Switch between low to medium flame as needed while cooking.
- Remove the methi thepla and keep it in a roti basket and then serve.
- If you are serving theplas immediately then you can add less oil over it.
