Methi Thepla Recipe. An easy Gujarati flatbread made from fresh fenugreek/methi leaves, whole wheat flour, besan flour and some spices usually made for breakfast and also preferred during travel.
Methi Thepla preparation is quiet similar to Methi Paratha preparation. Methi Thepla goes well with curd, pickle or raita. If you are planning for travel, then Methi Thepla is an ideal choice because it stays well for 2 days. Also, if you do not have fresh methi leaves, you can use the dry fenugreek leaves/kasoori methi.
Preparation Time. 5 minutes
Rest Time. 10 minutes
Cook Time. 15 minutes
Recipe Cuisine. Gujarati
Recipe Category. Breakfast
Serves. 6 to 8 theplas
Methi leaves (fresh) – 1/2 cup
Whole wheat flour – 1 cup
Besan flour/gram flour – 1/4 cup
Yogurt/dahi – 1/4 cup
Cumin seeds/jeeragam – 1/2 teaspoon
Turmeric powder/manjal thool – 1/2 teaspoon
Chilli powder/milagai thool – 1 teaspoon
Asafoetida/hing/perungayam – 1/8 teaspoon
Water – as required to knead the dough
Salt – as required
Oil – 2 tablespoon
Note. The ingredients shown will vary with the original quantity.
1. In a mixing bowl, add whole wheat flour, besan flour, cumin seeds, turmeric powder, chilli powder, asafoetida, methi leaves, and salt.Then add the curd and oil.2. Add water little by little and combine them to form a soft pliable dough. Cover and set aside for at least 10 minutes.3. Pinch a small portion (lemon size) of the dough and shape it to form a smooth ball. Do the same for the remaining dough. Dust the ball on the wheat flour.4. Using a rolling pin, roll it into a circle of 6 inches.If the dough sticks to the rolling pan, dust it with more flour. Make sure you do not roll it too thin. Also, once you have rolled out, do not dust it with flour as it will make the Theplas dry.5. Heat a pan on a medium flame. Place the rolled out dough on the pan and drizzle little oil. Once you see the golden or brown spots appear here and there, flip it over and cook the other side. Once you see the brown spots, switch off.Now, Methi Thepla is ready. Serve warm with curd, raita or pickle.
- If you are planning to take Theplas for travel, reduce curd/yogurt and add more oil.
- Once theplas are cooked on both side, just drizzle ghee over them. This will help them to remain soft even after few hours.
- If you are planning to eat it later, wrap it in a soft cotton cloth or aluminium foil.
- You can substitute curd with buttermilk.
- Instead of fresh methi leaves, you can use a cup of dry fenugreek leaves/kasoori methi.
- You can also add a teaspoon of sugar while kneading the dough.