Methi Thepla | Gujarati Thepla Recipe

Methi Thepla | Gujarati Thepla Recipe – with step by step photos, detailed description & video of the recipe is here. A methi flavoured Indian flatbread Methi Thepla recipe is from Gujarati cuisine. Methi Thepla made using wheat flour, fresh fenugreek leaves and some spices.

You can have Methi Thepla any time of the day. It is best for lunch box as well as for travelling. Because Methi Thepla has longer shelf life as compared to roti’s. By this way you can make kids eat the greens. Especially most kids dob’t eat the green leafy vegetables.

When you buy fresh leaves or fresh fenugreek leaves separate leaves from the stem and keep in a airtight container or zip lock bag (folded in the tissue paper) in the fridge. So that you can use fresh leaves for 4-5 days. Same goes for mint leaves too. I add fenugreek leaves for Methi Pulao, Methi Paratha, methi thepla and obviously to dal methi.

However, finely chopped fresh fenugreek leaves are added to the wheat flour, along with the spices, curd (to make the thepla soft, you can use buttermilk instead of water to make it softer), knead the dough little softer than the chapati dough. After that big lemon mixed ball is rolled like chapati by using dry flour. Roasted on both sides till they are properly cooked. If you want to prepare slightly crispy thepla’s then add besan along with the wheat flour while preparing the dough.

Similarly, you can prepare bottle guard thepla by adding grated bottle guard.

Coming to serving part, you can serve Methi Thepla with any type of pickle, curd, raita or butter (is my personal favourite). It goes well with Cucumber raita.

Health Benefits of Fenugreek Leaves:

There are many health benefits using the methi leaves regularly. It keeps the bad cholesterol in control, good for your hair, it can combat the heart burn and acid reflux. Fenugreek leaves & fenugreek seeds are given to new mother because it can help in the breast milk production.

You may would like to check out some of my other recipes :

Mint Paratha | Pudina Paratha 

Palak Paratha | Spinach Paratha

Jolada Rotti | Jowar Roti | Jowar Bhakri (Video of the recipe )

Tomato onion cucumber raita

Red Amaranth sabzi | Red Amaranth leaves stir fry

VIDEO OF METHI THEPLA | GUJARATI THEPLA

RECIPE CARD FOR METHI THEPLA | GUJARATI THEPLA

Methi Thepla | Gujarati Thepla recipe

Methi Thepla – a methi flavoured Indian flatbread recipe is from Gujarati cuisine. It is made using wheat flour, fenugreek leaves and some spices.

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Prep Time 15 mins

Cook Time 20 mins

Resting Time 15 mins

Total Time 50 mins

Course Breakfast, Main Course

Cuisine Indian

Servings 3

Ingredients

  

• 1 1/2 cup Wheat Flour
• 1/2 Turmeric Powder
• 1/2 Jeera Powder
• Asafoetida generous pinch
• 1/2 Sesame Seeds
• 5-6 Garlic finely chopped
• 1 cup Methi Leaves chopped
• 1/2 cup Curd
• 1 tsp Ghee
• Salt for the taste
• 1/2 Sugar
• Water as required

Notes

Kneading the dough for Methi Thepla

1. Rinse the methi leaves in water, drain them properly.
2. Finely chop and keep it aside. 
3. In a mixing bowl take wheat flour, add the spices, sesame seeds, chopped methi leaves and finely chopped garlic.
4. Add 1/2 cup of curd, 1tsp of ghee and mix the ingredients well. 
5. Add required amount of water. If you want to prepare soft thepla’s then use buttermilk instead of water. If the washed methi leaves contains water then you might not need much water.
6. Knead the dough little softer than chapati dough. 
7. Keep it aside for 15 minutes. 

Rolling the Methi Thepla

1. Make big lemon sized balls and dip it into the dry flour. 
2. Roll like chapati in a round shape.
3. You can vary the size the way you want. 

Roasting the Methi Thepla

1. Put the rolled thepla into the hot tawa.  
2. When it is partly cooked on one side flip to other side. 
3. Apply some the ghee or butter on both sides and press gently with spatula.
4. Once cooked on both sides, remove Methi Thepla from the tawa. 
5. You can serve Methi Thepla with any type of pickle, curd, raita or butter.

Keyword Gujarati dish, Methi, Methi paratha, Methi Thepla, Thepla

HOW TO MAKE METHI THEPLA STEP BY STEP WITH PHOTOS:

Kneading the dough for Methi Thepla

• Rinse the methi leaves in water, drain them properly.
• Finely chop and keep it aside. 
• In a mixing bowl take wheat flour.

• Then add the spices, sesame seeds, chopped methi leaves and finely chopped garlic.

• Add 1/2 cup of curd, 1tsp of ghee and mix the ingredients well. 

• Add required amount of water. If you want to prepare soft thepla’s then use buttermilk instead of water. If the washed methi leaves contains water then you might not need much water.
• Knead the dough little softer than chapati dough. 
• Keep it aside for 15 minutes. 

Rolling the Methi Thepla

• Make big lemon sized balls and dip it into the dry flour. 

• Roll like chapati in a round shape.

• You can vary the size the way you want. 

Roasting the Methi Thepla

• Put the rolled thepla into the hot tawa.  

• When it is partly cooked on one side flip to other side. 
• Apply some the ghee or butter on both sides and press gently with spatula.

• Once cooked on both sides, remove Methi Thepla from the tawa. 

• You can serve Methi Thepla with any type of pickle, curd, raita or butter.

Tips & Variations:

1. You can add besan along with wheat flour to make thepla a little crispy.
2. Use buttermilk instead of water while kneading the dough to make soft thepla’s.
3. You can use grated bottle gourd to the flour.