Methi thepla recipe

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Methi Thepla is a popular Gujarati flatbread made with fenugreek leaves (methi), whole wheat flour, and a combination of spices. It is a nutritious and flavorful dish that can be enjoyed for breakfast, lunch, or as a snack. Here's a recipe to make Methi Thepla:



Ingredients:

  • 2 cups whole wheat flour
  • 1 cup chopped fenugreek leaves (methi)
  • 1/4 cup yogurt (plain curd)
  • 1 tablespoon ginger-green chili paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (optional, adjust to your spice preference)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon asafoetida (hing)
  • Salt to taste
  • 2 tablespoons oil
  • Water as needed
  • Oil or ghee for cooking the theplas

Instructions:

  1. In a mixing bowl, add whole wheat flour, chopped fenugreek leaves, yogurt, ginger-green chili paste, turmeric powder, red chili powder (if using), cumin powder, coriander powder, asafoetida, salt, and oil. Mix well to combine all the ingredients.
  2. Gradually add water, a little at a time, and knead the dough until it is soft and pliable. The dough should be similar to chapati dough. Add more water or flour as needed to achieve the right consistency.
  3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
  4. After resting, divide the dough into small portions and roll each portion into a ball.
  5. Dust a rolling surface with flour and roll out each portion into a thin, round thepla.
  6. Heat a tawa or griddle over medium heat. Place the rolled thepla on the hot tawa.
  7. Cook the thepla on one side until you see small bubbles forming.
  8. Flip the thepla and cook the other side. Apply a little oil or ghee on the cooked side.
  9. Flip again and apply oil or ghee on the other side. Press the thepla gently with a spatula to cook it evenly.
  10. Cook until both sides are golden brown and cooked through.
  11. Repeat the process with the remaining dough to make more theplas.
  12. Serve the Methi Theplas hot with pickle, yogurt, or any chutney of your choice.

Methi Theplas are best enjoyed when they are fresh and warm. They can be stored in an airtight container and enjoyed later as well. They make for a delicious and healthy meal option.

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