Gujarati Methi thepla is a very popular, healthy and flavorful Gujarati flat bread which can be had for breakfast or even as a snack. It makes a great travel food or picnic food. It is delicious, healthy and very easy to make. It is a great way to include greens in our diet. Today we will learn how to make methi (fenugreek) thepla following our easy recipe with step by step pictures.
Gujarathi Methi Thepla
Prep Time : 10 mins
Cook Time : 20 mins
Yields:7 Methi Teplas
Recipe Category: Breakfast-Travel Food
Recipe Cuisine: Gujarathi
Author:Padhu Sankar
Yields:7 Methi Teplas
Recipe Category: Breakfast-Travel Food
Recipe Cuisine: Gujarathi
Author:Padhu Sankar
Ingredients needed
Wheat flour – 1 cup
Bajra Flour – 1/4 cup (optional)
Thick curd/plain yogurt – 2 tbsp
Oil – 1 tbsp
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Ajwain/omam – 1/2 tsp
Fresh methi leaves – 1/2 cup chopped
Salt to taste
Ghee (clarified butter) as needed
Preparation
Buy tender methi leaves, chop of the roots and use the leaves alone. Wash it well and chop it.
Method
In a bowl, mix together wheat flour and bajra flour.
Add turmeric powder, chilli powder, coriander powder, oil and salt needed.
Add curd, finely chopped methi leaves and ajwain seeds. Mix everything well.
Add water little at a time and make a slightly stiff dough. Cover it and leave it to rest for 15 minutes.
Divide the dough into equal parts and make smooth balls.
Take a ball, flatten it, dust it with wheat flour and roll it out using the rolling pin just as you do for chapati. Do not roll it out too thin as the thepla will become hard after cooking. The rolled out dough should neither be too thick nor too thin.
Heat a tawa, place the rolled out dough on the tawa. When you find bubbles on the surface, flip it over to the other side. Cook both sides until golden speck appear.
Apply a tsp of ghee all over the thepla and remove from heat. This will help the theplas to remain soft even hours later.
Repeat the same process for the rest of the dough balls.
Delicious, healthy and super soft methi theplas are ready to be served.
Serve with pickle or plain yogurt or any vegetable of your choice.
Note – When packing for travel, avoid using curd, instead use more oil.
Storage – If not consuming immediately, wrap it in a soft cotton cloth or aluminium foil and keep it in a stainless steel box.
For your information – Bajra is known as Pearl Millet in English and Kambu in Tamil. Ajwain seeds is know as Omam in Tamil and Bishop weeds in English.
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View Comments (9)
Heyy i made this today...loved it...
Healthy Paratha.... Good for Diabetic patients.
can i know gravy combination for this
Actually just yogurt or pickle is enough for this. But if preferred, any tomato based gravy will go well with this.Check more than 125 side dishes for chapati and parathas
Hi padhu
I tried this recipe and came out well. Thanks
If u add rise flore nd dangela flore 2-2 tbs n finely chopped onion in this recipi its become kanda methi paratha.
I thought they added besan to wheat aatta ..
It is done adding besan and also without besan.
Thank you so much for this recipe.
Please do share how to make Plain Thepla/Masala Thepla.Is curd added in it?