Methi Thepla is Gujarati dish. This spicy flatbread is made with a mix of various flour and methi leaves or fenugreek leaves. I am sharing here, How to make Methi Na Thepla at home with this simple recipe.
Methi thepla is Popular Gujarati style flatbread, almost similar to paratha that is made in Punjabi homes. Methi na Thepla often served as healthy breakfast or snack. It is also great lunch box option for kids. These are so easy to roll and hassle free to eat.
My favorite way to eat Thepla is place a couple of tablespoons of aam ka chunda and roll it. Rolled thepla with a cup of hot tea this is sheer bliss.
How To make Thepla
These are basically paratha with slightly different ingredient profile. Also, compared to paratha Gujarati thepla recipe is a healthy option because very less oil is used. This is tasty, easy, nutritious and convenient to pack and carry. You can serve it hot or cold, can be eaten on it’s own that makes it a perfect food for travel.
The basic mix of flour I use is, whole wheat flour, besan, and bajra. Then I add some methi, grated lauki or palak for taste and nutrition. A mix of spices and herbs make it flavourful and tasty. Palak or Dudhi thepla also taste great.
How to Make Soft Methi Thepla
For making soft methi thepla, I do two things. First I knead the dough with dahi or curd. Second knead the dough for longer duration. While kneading dough, I take care to make it soft, so water to flour ratio is also important. Making perfect dough is the secret for making tasty Gujarati Thepla.
However the soft Thepla are for immediate consumption or can be kept for just that day. If you are making thepla recipe for travel, always use besan and bajra flour with Atta. This way it will be slightly chewy and crisp. But, the shelf life of thepla would be 2-3 days if you use these flours to make thepla.
Recipe Notes
Here are a few tips you can keep in mind.
- To remove the bitter taste from fenugreek leaves you can soak them in warm water for min 10 mins and then finely chop them.
- Knead the dough and allow it to rest for min 20 minutes to make soft flatbreads.
To Serve Thepla
I like to serve fresh hot methi na thepla or Dudhi na thepla with curd and some mango pickle. If I am not being traditional, Nepali Aloo ko achar with fresh curd is another tasty way to serve it. For travel the taste of Thepla is best with Mirchi ka achar, mango pickle or sweet chundo is the Best!
Other Gujarati Recipes You May Like to Try
Method
Prior to making Methi Thepla, we will make green chili and ginger paste. Take 2-3 green chili and an inch of ginger and crush them with a pestle and mortar. Keep it aside.
Now, in a mixing bowl add flour, gram flour, and pearl millet. After that add salt, turmeric powder, cumin powder, coriander powder, cumin seeds, and ginger-green chili paste.
Then add After that add fenugreek leaves and oil and mix well.
Add water in small batches and knead the dough with the palm of your hand for 2-3 minutes.
Keep kneading the dough for 6-7 minutes until the dough’s texture is elastic otherwise, the theplas won’t be soft. You can add little oil in the dough and then knead the dough. When the dough acquires desired consistency, take it out in a bowl and rest the dough for 10-20 mins.
After 15-20 minutes divide the dough into 4-5 parts.
Roll the dough with the palm of your hands to make round balls. When done, dust these balls with dry flour and start rolling them with a rolling pin.
Roll them with a rolling pin and shape them in shape of rotis. After that, heat up a griddle or tava and gently place the theplas over the tawa.
Smear it with a teaspoon of oil and cook the thepla until its cook from the edges. Repeat the process with all the theplas. Switch off the heat and have it with pickle or chutney.
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Methi Thepla Recipe
Ingredients
- 1 cup Wheat Flour
- ½ cup Besan
- ½ cup Bajre ka Atta
- 1 cup Methi Chopped
- 1 teaspoon Turmeric Powder
- Salt to taste
- 1 tsp red chili powder
- ½ teaspoon Cumin Powder
- ½ teaspoon coriander Powder
- 1/2 tsp carom seeds
- 1 teaspoon Green chili-ginger paste
- 2 tbsp oil
Instructions
- Take a mixing bowl and add flour, besan, bajra atta and chopped methi leaves in it.
- Mix the ingredients well and then add turmeric powder, cumin powder, dhania powder, and salt to taste. After that add ginger and green chili paste and make a soft dough.
- Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
- Keep kneading the dough for 6-7 minutes before rolling it.
- The dough’s texture needs to be really elastic otherwise the paratha won’t be soft.
- You can add little oil in the dough and then knead the dough for longer duration
- When the dough acquires desired consistency cover and rests the dough for 10-20 mins.
- Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
- Now dust these balls with dry flour, roll them with a rolling pin and shape them in thin circles.
- Heat up a griddle or tava and smear it with a teaspoon of oil.
- Gently place it over hot tava and cook from both the sides. Flip it when brown spots start to appear and cook from other side similarly. You can apply 1/4 tsp oil before flipping.
- Repeat the process till all theplas are cooked. Switch off the heat and have it with pickle or chutney.
Video
Notes
Harshad says
March 19, 2019 at 11:22Amazing recipe, Rekha!
We often make this Thepla recipe at our home, and it’s one of my favorite snacks too.
And as you rightly said, it tastes great with Aam ka Chunda! 🙂
Supriya says
March 19, 2019 at 12:34I have never had Thepla in my life, I am excited to make this one.
Arpita says
March 19, 2019 at 12:36It looks so delicious and easy. <3 Perfect recipe for a snack.
Rupali says
March 19, 2019 at 12:40I usually eat Thepla’s with tea, I love how tasty and easy this recipe looks. Thank you for sharing.
Snehaa says
March 19, 2019 at 12:47I have some bajra millet left in the kitchen, I will definitely try out the recipe. Looks delicious.
Shruti says
March 19, 2019 at 13:42I really appreciate how you have mentioned Nutritional Info in the recipe.