Gujarati Methi Thepla Recipe, How to make Methi Thepla | Fenugreek flavoured Gujarati Flatbread
A dough is made and it is then rolled into small flat breads which are cooked using little clarified butter (ghee) on a griddle. I remember when winters starts in my hometown Delhi they meant a chilly breeze, bonfires on roofs, yummy yummy hot foods and people heading out to enjoy the weather.
These thepla's remain good for a couple of days and are a perfect choice to take along while traveling.
Methi Thepla can be eaten as such or can be paired with aloo curry and yogurt or pickle or white butter or amul butter. This Indian flatbread is considered very nutritious and good for digestion.
Superb to eaten with Adrak Wali Chai or any favourite beverage, trust me Methi Thepla tastes out of the world whenever eaten with something warm to slurrp with especially the chai!
Plus, be it for breakfast, brunch or dinner, nibbling on Methi Thepla is definitely fun! So, quickly note down its super easy recipe and prepare it whenever you feel:
What is Thepla?
Thepla is Gujarati style paratha or flatbread made using whole wheat flour and is sometimes with other flours like besan, bajra and jowar. You can add poha into thepla are also added to it for enhanced taste and nutrition.
To make Thepla soft, curd is added in the dough. I also add besan in my recipe which makes the thepla slightly crispy but if you want them really soft, skip adding besan in the dough. You can make simple methi paratha recipe.
Traditionally whole wheat flour and a little besan flour is used to make thepla's. It enhances the taste and also the nutritional value of the dish.
Here is a simple recipe to make soft Methi Thepla at home.
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Course : Main Course / Breakfast
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Author : Jolly Makkar
Ingredients :
Whole Wheat Flour/ Atta - 2 cups
Chickpea Flour/Besan - 1/2 cup
Cleaned, washed and chopped Fenugreek Leaves/Methi patta - 1 cup
Curd - 1/2 cup
Cumin Seeds - 1/2 tsp
Carom Seeds - 1/2 tsp
Turmeric Powder - A pinch
Red Chili Powder - 1/2 tsp
Salt to taste or 1 tsp
Garam masala powder - 1/8 tsp
Oil - 2 tbsp
Warm water to make a dough
Preparation Method :
1. Mix all the ingredients except warm water and oil in a bowl. Mix nicely with your finger tips.
3. Cover and keep the dough for 15-20 minutes. Add a tbsp of oil in the bowl and knead the dough again for a minute. Divide the dough into 10 equal balls.
4. Dough divided into equal balls. Dust and roll the balls to a circle.
5. Dough rolled into a circle. Heat a griddle. Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.
6. Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked. Keep pressing the thepla with a flat spoon while it is cooking.
7. Serve hot with pickle, aloo rasedar and curd.
Recipe Notes
**If you are making thepla's to store and eat later, do not add besan to the dough. It will keep your thepla's soft for a longer time. But if planning to eat hot thepla's, besan will add a nice crunch.
To PIN IT Later for Future Use
Happy Cooking & Enjoy!!
breakfast
Gujarati Food
Healthy Recipes
Indian Breads & Parathas
No Onion No Garlic
Popular Indian Recipes
Regional Indian Cuisine
Tiffin Recipes
vegetarian
Winter treats
13 comments
Delicious and so nutritious!! Perfect winter treat!!
ReplyDeleteIndeed, thanks swati !!
DeleteMethi thepla is weekly rituals in our family...love yours too
ReplyDeleteThose methi theplas are inviting me, its been a while i made them and that whole platter makes me hungry. Drooling here.
ReplyDeleteThese look so tempting dear! I too made some just this week; I love methi leaves and the wonderful aroma it gives! Your theplas look so inviting and tempting! Just need some curry with it like your dal :)
ReplyDeleteMethi thepla is one of the favourite breakfast options. It's a good idea to sneak methi this way.
ReplyDeleteLovely share.
What a perfect brunch treat! I love methi flavoured snacks and flatbread. Love that dollop of butter on top and all the mouthwatering accompaniments too.
ReplyDeleteMethi theplas are like so regular at my home... must have theplas ready in case anyone wants a quick snack. I like your idea of adding chana flour as I don't. They look so crispy.
ReplyDeleteMethi theplas are must during travel..You made these fabulous..one of the most popular theplas
ReplyDeleteI love theplas! your theplas look so flaky and perfect! Would love to have this with a bit of achaar
ReplyDeleteusually methi theplas not flaky, but I see you have made them flaky, these make me weak at the knees!
ReplyDeleteLove methi thepla, just love the subtle bitterness and aroma methi lends to any dish! These look wonderful :)
ReplyDeleteMethi thepla looks absolutely delicious and soft. It has been long time I made these theplas. Thank for lovely share.
ReplyDelete