Gujarati Methi Thepla Recipe

Gujarati methi thepla is a very popular Gujrati Breakfast dish made with flour, spices and fresh fenugreek leaves(Methi). It is soft and very testy which can be had at any time of the day. Thepla is similar to Paratha. Methi theplas are light and as well as healthy. a good snack for children who don't like greens, especially fenugreek. This way you can incorporate some greens in their diet. Methi thepla is an all-time favourite ar home. 

Most Gujaratis love eating their Theplas with curd or mango pickle known as aam ka chunda. These are commonly & often prepared in most Gujarati households not only for breakfast but also for their meal, snack & even to enjoy during their travel.

They can also be carried to work or school in their lunch box with pickel& some Sabji.

Prep Time

Cook Time

Total Time

10 Minuets

30 Minutes

40 Minutes

Author: Creative Baby
Recipe  Type: Breakfast
Cuisine: Gujarati (Indian)
Servings: 4 People

Ingredients

• 2 Cups Whole Wheat Flour ( Gehu Atta)
• 1/2 Cup  Chickpea Flour (Besan) Optional
• 1 Cup Fenugreek Leaves Chopped (Methi)
• 1/2 Cup Curd (Dahi) Optional
• 1 Tbsp Green Chilli, Ginger and Garlic Paste
• 1/4 Tbsp asafoetida (Hing)
• 1/2 Tbsp Cumin Seeds (Jeera)
• 1/2 Tbsp Turmeric Powder (Haldi)
• 1/2 Tbsp Red Chilli Powder
• Salt To Taste
• Oil for roasting thepla as required

For Serving

• Mango Pickle (Aam Ka Chunda)
• Curd
• Tea

How To Make Methi Thepla

Step 1

Pluck the methi leaves. Rinse them well a few times. Drain to a colander. Chop finely.

Step 2

Take a mixing bowl to add flour to the bowl and add all the spices and herbs.

Step 3

Add the chopped methi leaves. Mix nicely with your fingertips. add curd or add very little water instead of curd.

Step 4

Mix again and knead into a dough. Don't add water while kneading as methi leaves release water.

Step 5

Cover and keep the dough for 10-15 minutes.

Step 6

Add a tbsp of oil in the bowl and knead the dough again for a minute.

Step 7

Divide the dough into 10 equal balls.

Step 8

Dust and roll the balls to a 6-7 inch circle

Step 9

Heat a griddle.

Step 10

Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

Step 11

Apply 1 tbsp oil on both the sides and cook till spots darken and the thepla is cooked.

Steps 12

Keep pressing the thepla with a flat spoon while it cooking.

 Steps 13

Now Methi theplas are ready. Serve hot with pickle and curd or tea.

Notes

If you are making the theplas to store and eat later, do not add besan to the dough. It will Keep your theplas soft for a longer time. But If planning to eat hot thepla, besan will add a nice crunch.

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