Gujarati Methi Thepla

Methi Thepla recipe| Thepla Recipe | Gujarati Methi Na Thepla  | Methi Ka Thepla

Methi Thepla – one of the most popular & healthy Gujarati Breakfast recipe. It’s flavourful flatbread mainly prepared with Fresh Fenugreek Leaves and Whole Wheat Flour. Its typically served with chilled Curd and Pickle. Most Gujaratis love eating Theplas either with Curd, Sweet Mango Pickle – Chhundo or with hot cup of Tea/ Coffee. These are commonly and often prepared not only for Breakfast but also for meal, snack & even to enjoy during travel.

For Variations, replace Methi leaves with grated Bottle Gourd or grated Raddish to make Lauki Thepla or Mooli Thepla…
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I have made this very flavourful,  tasty and healthy Gujarati Methi Thepla with IDHAYAM MANTRA  GROUNDNUT OIL. Using this traditional , unrefined ,natural and pure groundnut oil gives pleasure and satisfaction towards health of my family. Idhayam Mantra Groundnut Oil is a heart friendly oil too. The high smoking point of groundnut oil makes it ideal for deep frying too.
Click here to know more about Idhayam products.

Important Notes
  • Wash Methi / Fenugreek leaves 2 to 3 times with enough amount of water  before adding to dough.
  • Adding Carom Seeds / Ajwain will enhance the flavour and also helps in digestion.
  • Bajra (Pearl Millet ) Flour ,  Besan (Chickpeas Flour )& Jowar (Sorghum) flour can be added too.
  • To make plain Thepla, avoid methi leaves. Adding Curd / Yogurt to thepla will make it Soft and tasty .
  • Adding Curd will reduces the shelf life of Thepla. So avoid , if want to store for weeks.
  • When using Millet Flours in dough , add good amount of curd and oil to make it soft.

Checkout the Video recipe here..
https://youtu.be/UtfVcF_9YTE


Recipe Card for Gujarati Methi Thepla


Gujarati Methi Thepla

  • Servings: 10 to 12 pc
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Healthy, Flavourful, Easy and very Tasty Gujarati breakfast or meal dish. Tastes amazing with hot cup of tea/ Coffee or chilled bowl of Curd

Ingredients

  • 1/2 cup Finely chopped Fresh Fenugreek Leaves
  • 1.5 cups Wheat Flour
  • 1 tbsp Sesame Seeds / Til
  • 1 tsp Carom Seeds / Jawab
  • 1 tsp Chilli Ginger Paste (optional)
  • 1/4 cup Curd
  • 2 tbsp Oil Or Malai , to add in flour
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Asafoetida
  • Oil

Directions

  • Pluck, Clean and wash Fenugreek Leaves. Drain and spread on a thick napkin.
  • Chop finely. Finely chopped leaves makes rolling work easy .
  • In a mixing bowl, add methi leaves, sesame seeds, carom seeds, wheat flour, ginger chilli paste, turmeric powder, chilli powder, asafoetida, salt, curd, oil.
  • Mix well . Add water as required and knead semi soft dough. Pour 1 tsp oil and  knead for few seconds .
  • Cover and keep aside for 20 to 30 minutes.
  • Later, knead again for few seconds.
  • Divide the dough into same sized small balls.
  • Sprinkle some dry flour, roll into medium thick round disc.
  • Thepla should not be too thick or thin.
  • Heat a thick bottomed griddle.
  • Place rolled thepla on it.
  • Cook both sides on medium flame till spots are seen.
  • Apply 1 tsp oil and cook on both sides.
  • Don’t give heavy pressure while cooking Thepla.
  • Store in air tight container once cooled.
  • This Thepla stays fresh for 3 to 4 days.
  • A perfect dish which is best as a breakfast as well as meal option.
Important Notes
  • Wash Methi / Fenugreek leaves 2 to 3 times with enough amount of water  before adding to dough.
  • Adding Carom Seeds / Ajwain will enhance the flavour and also helps in digestion.
  • Bajra (Pearl Millet ) Flour, Besan (Chickpeas Flour) & Jowar (Sorghum) flour can be added too.
  • To make plain Thepla, avoid methi leaves and besan. Adding Curd / Yogurt to thepla will make it Soft and tasty .
  • Adding Curd will reduces the shelf life of Thepla. So avoid , if want to store for weeks.
  • When using Millet Flours in dough , add good amount of curd and oil to make it soft.

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Hope you will like this recipe. I would love to listen from you all..


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