Methi Thepla

Methi thepla, a Gujrati style flatbread made with fresh fenugreek and whole wheat flour by adding few spices - a most lovable Gujrati dish. It is a soft paratha with different texture and aroma. These theplas are easy to store for a few days and amazing food for travel. Using methi or fresh fenugreek leaves into these parathas not just enhances the flavour but also loaded with nutrition.

It is a good way to feed leafy greens to your little one and perfect for lunch box also. Also adding a little bit of sour yogurt or curd and chickpea flour into the dough make these parathas soft yet mildly crispy. Or if you want them soft and melt in the mouth skip adding chickpea flour into the dough.

Methi thepla is cooked every day in Gujrati cuisine. My mum also used to make these theplas a lot for us. So, it's kind of a memory of home for me but here it's not possible to find these little leaves of happiness. So I have grown fenugreek in my kitchen garden.

Methi thepla it is not just paratha, it's a feeling, delicious, healthy and power-packed snacks, easy to carry. Thin and soft healthy theplas are very light also. You and your loved one can enjoy any time with pickle or boondi raita. These are aromatic fenugreek flatbread is the staple food and you can enjoy with your hot cup of tea as well.

Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

Ingredients

 2 cups Whole wheat flour
 4 tbsp Chickpea flour
 1 cup Fresh fenugreek leaves (chopped)
 ½ cup Yogurt
 1 tbsp Ginger garlic paste
 ½ tbsp Chilli paste
 ¼ tbsp Asafoetida
 ½ tbsp Cumin seeds
 ½ tbsp Carom seeds
 ½ tbsp Turmeric powder
 1 tbsp Red chilli powder
 Salt as per taste

Instructions

1

Mix all the ingredients except warm water in a bowl.

2

Mix nicely with your fingertips and leave aside for 15 minutes. Fenugreek will leave the water also.

3

Add very little water and knead to make a soft dough.

4

Cover and keep the dough for 15 minutes.

5

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

6

Divide the dough into 10 equal balls.

7

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

8

Heat a griddle or pan.

9

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

10

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

11

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

12

Serve hot with pickle and hot cup of tea.

Ingredients

 2 cups Whole wheat flour
 4 tbsp Chickpea flour
 1 cup Fresh fenugreek leaves (chopped)
 ½ cup Yogurt
 1 tbsp Ginger garlic paste
 ½ tbsp Chilli paste
 ¼ tbsp Asafoetida
 ½ tbsp Cumin seeds
 ½ tbsp Carom seeds
 ½ tbsp Turmeric powder
 1 tbsp Red chilli powder
 Salt as per taste

Directions

1

Mix all the ingredients except warm water in a bowl.

2

Mix nicely with your fingertips and leave aside for 15 minutes. Fenugreek will leave the water also.

3

Add very little water and knead to make a soft dough.

4

Cover and keep the dough for 15 minutes.

5

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

6

Divide the dough into 10 equal balls.

7

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

8

Heat a griddle or pan.

9

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

10

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

11

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

12

Serve hot with pickle and hot cup of tea.

Methi Thepla
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