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5 from 6 votes

Methi Thepla

Methi thepla is a popular flatbread from Gujarat, prepared using whole wheat flour along with spices and fenugreek leaves.
Prep Time30 mins
Active Time30 mins
Course: Breakfast
Cuisine: Indian
Keyword: Gujarati Recipes, Indian Flat Breads, Methi Recipes
Yield: 10 nos
Author: Amrita

Equipment

  • Skillet

Materials

  • 1 cup, tightly packed Methi or Fenugreek Leaves
  • 1.5 cups Whole Wheat Flour
  • 3 tablespoon Besan or Gram Flour
  • 2 tablespoon Yogurt add little more if required while kneading the dough
  • ¼ teaspoon Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Ginger (grated)
  • ½ teaspoon Green Chilli Paste (optional)
  • Salt to taste
  • 1 tablespoon Refined Oil + more for frying the theplas

Instructions

  • Take the clean leaves from methi stalks and wash them and allow to drain the water and later chop them. Keep aside.
  • Take whole wheat flour, besan, dry spices (cumin, red chilli, turmeric powder) and salt in a big bowl. Mix them with your fingers.
  • Also add 1 tablespoon oil and curd into it.
  • Now add chopped methi leaves along with its juices. Mix it well and knead a smooth dough.
  • I did not add any extra water. Moisture from leaves and water from curd was enough to bind all of them together. If you require can add 1 or 2 tablespoon of water.
  • Cover the dough with a damp cloth and allow to rest it for 15 minutes.
  •  Now make lemon size balls from the dough.
  • Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
  •  Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
  • Cook on the preheated skillet until bubbles appear on the surface, apply a small amount of oil over the surface and then flip and cook the other side in similar manner.

Notes

  • You can also add carom seeds or ajwain and chaat masala powder while kneading the dough for thepla.