Prepare Methi Thepla Gujarati style recipe with step by step

 

 




About the recipe  

Methi thepla are flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour can be munched anytime of the day.

Methi thepla are light 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. along with fenugreek you can also add some other greens like spinach or amaranth in the dough.

Whenever you buy fresh methi leaves, always pluck the leaves from the stems and keep them in an air tight container or a zip lock bag in the fridge. I always keep the plucked methi leaves in a steel container and the leaves stay fresh for 4-5 days. 

 

 

Difficulty     : Medium
Recipe Type : Veg.


 

 

What Ingredients it Requires ?  


  • 1 cup Methi leaves (fenugreek leaves) - tightly packed
  • 1 cup whole wheat flour (atta) or 120 grams atta
  • ¼ cup besan (gram flour) or 40 grams besan
  • ¼ cup bajra flour (pearl millet flour) or 40 grams bajra flour
  • ¼ cup jowar flour (sorghum flour) or 40 grams jowar flour
  • ½ inch ginger (adrak) + 1 or 2 green chilies (hari mirch) - crushed, about 1 to 1.5 teaspoon ginger + green chili paste
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ¾ teaspoon salt or add as required
  • 1 tablespoon oil
  • 4 to 5 tablespoon dahi (yogurt or dahi) or water for kneading or add as required
  • oil for roasting theplas as required

How to prepare the recipe:

  

kneading dough for Methi Thepla:

  • rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.
  • in a mixing bowl, take 1 cup whole wheat flour, 1/4 cup besan, 1/4 cup pearl millet flour/bajra flour and 1/4 cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don't have. in this case just add 3/4 cup besan instead of 1/4 cup.
  • add all the spices and herbs.
  • add the chopped methi leaves. mix everything well.
  • add curd (for a vegan option add very little water instead of curd).
  • mix again and knead into a dough. don't add water while kneading as methi leaves release water.
  • knead the dough very well. add more curd if required while kneading.
  • make medium sized balls from the dough.
  • take a medium sized ball and sprinkle some flour on it.
  • with the rolling pin begin to roll the thepla.
  • roll the thepla to a round of about 5-6 inches in diameter.

Making Methi Thepla:

  • On a hot tawa place the thepla. flip when one side is partly cooked.
  • spread oil on this side. flip the thepla again.
  • now spread the oil on this side. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  • you can also press the thepla with spatula while cooking.
  • remove the methi thepla and keep it in a roti basket. since i plan to serve these theplas after a few hours. i have added more oil so that they remain soft. 
  • if you plan to serve them immediately then you can add less oil as i have done in lauki thepla recipe.
  • serve methi thepla with plain yogurt or a lemon or mango pickle.

 

Improve the Recipe with tips:

Instead of water you can also add curd. for frying instead of oil you can use ghee if you want.

 



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