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!!
