Methi Thepla Recipe
Methi (fenugreek) Thepla also called as methi na thepla is one of the popular as well as inherent part of recipes in Gujarat. People of Gujarat relish these thepla as their breakfast, and also is one of the favorite regular meals. They also carry them while picnics and travelling. It goes well with chunda (grated green mango sweet pickle) and with gravies and all veggies. Made with whole wheat flour, besan (gram flour), and fenugreek leaves, its high on nutritional value. One can also add jagerry (gud) to it, just to give it a sweet and spicy flavour. Gujarati recipes are known for their sweet and spicy combination. For making these theplas one need to knead soft dough using wheat flour and gram flour (besan) along with fenugreek leaves. Some people also add bajre ka atta(pearl millet flour) to it. Fenugreek leaves should be finely cut and washed thoroughly with fresh water, as these leaves are covered with small sand particles. Green chilly and ginger garlic paste brings tangy flavour to your theplas. If you wish to add jagerry to it, first mix it well in curd, and use this curd to knead dough. You can also use water instead. The best part of these theplas is that, if kept in fridge, they last long, and can be easily carried in long distance journey. People going to abroad trips, and are purely vegetarian, these thepla serves as whole meal being filling and nutrional at the same time. Jeera(cumin seeds) and til(sesame) seeds can also be added while kneading its dough to enhance its flavor. Other vegetables like bottle gourd (doodhi ) can also be added. My family enjoys methi thepla with tomato soup and chunda in dinner.
How to make Methi Thepla Recipe
|Whole wheat flour (Atta)||1 cup|
|Gram flour (Besan)||½ cup|
|Chopped fresh fenugreek (Methi) leaves||½ cup|
|Whole cumin (Jeera sabut)||1 tea spoon|
|Carom seeds (Ajwain)||½ tea spoon|
|Turmeric (Haldi)||½ tea spoon|
|Red chilli powder (Lal mirch powder)||½ tea spoon|
|Green chilli (Hari mirch) chrushed||1 tea spoon|
|Ginger grated (Adrak)||1 tea spoon|
|Vegetable oil||2 table spoon|
|Yogurt (Dahi)||4 table spoon|
|Salt (Namak)||To taste|
|Clarified butter (Ghee)||for frying|
- 1. Mix wheat flour, gram flour, salt, turmeric powder, cumin seeds, carom seeds and red chilli powder in a bowl.
- 2. Add grated ginger, green chillies and fenugreek leaves and mix them well.
- 3. Now add 2 table spoon of vegetable oil and curd and make soft dough.( you can use water instead of curd).
- 4. Cover dough and keep aside for 30 minutes.
- 5. After 30 minutes mix dough again and make medium sized balls from them.
- 6. Roll each ball thinly into flat roti (disc shaped).
- 7. Heat a flat pan or tava. Place thepla on it.
- 8. When one side is half cooked, flip it. Apply 1 tea spoon of clarified butter on the cooked side.
- 9. Now again flip and apply little clarified butter on the other side.
- 10. Once thepla is cooked remove it from the pan.
- 11. Serve methi theplas with pickles.