Methi Thepla Recipe
Methi Thepla recipe is an Indian flatbread made with whole wheat flour (atta), fresh methi (fenugreek) and spices. One of the best travel food for vegetarians from Gujarati cuisine, this can be served for breakfast, lunch, dinner and snack.
Servings 15 theplas
Equipment
- Tava or Cast Iron Griddle or use non-stick roti tava
- Rolling pin + Board
Ingredients
- 3 cups Whole Wheat Flour Extra as required for rolling thepla
- 1 cup Methi Leaves (tightly packed)
- 2 tablespoon Curd, Yogurt or Dahi
- ½ teaspoon Turmeric Powder or Haldi Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Ajwain or Carom Seeds
- 2 teaspoon White Sesame Seeds
- 1 teaspoon Sugar Read Notes below
- 1 teaspoon Oil for Dough + Extra as required to cook theplas Read Notes Below
- Water to Knead the dough
- Salt to taste
1 cup is 250 ml, 1 tablespoon 15 ml, 1 teaspoon 5 ml
Instructions
- Wash, Rinse, Drain and finely chop Methi Leaves.Keep aside.
- In a bowl, add chopped methi, wheat flour, turmeric powder, red chilli powder, ajwain or carom seeds, sesame seeds, salt to taste and sugar.Mix all the dry ingredients.
- Now add yogurt and using some water, knead the ingredients into a tight dough.
- Rest the dough for 15 to 20 minutes by covering the bowl with a damp kitchen towel or cloth.
- After 15 minutes, add 1 tsp of oil and knead the dough again for 5 minutes until the oil is absorbed by the dough.
- Now divide the dough into equal round portions.Each of the dough is approximately the size of a golf ball.
- Flatten the dough ball, dust it with flour and roll out into thin theplas. Brush off excess flour and prepare for cooking the theplas.
- You can roll out all the theplas and then cook them on the griddle together or do the process simultaneously – your choice!
- Heat a griddle, cook the theplas on both sides by drizzling oil on the sides and in the centre.
- Store the cooked theplas in a hot pot or casserole until you serve so that they are warm.
Notes
- Methi thepla can be packed in air tight container or ziplock bag. It stays fresh under refrigeration upto a week. Heat on a griddle, brush some oil, cook for a couple of seconds on both sides and serve. I wouldn't advise re-heating in a microwave as it turns dry and hard.
- Sugar is added to balance the bitterness from fresh methi leaves. Do not skip this ingredient. This is especially useful when you knead the dough and store in refrigerator to use for a couple of days.
- Quantity of oil is not mentioned in the recipe. For travel, I would advise being generous with oil. It helps increase shelf life. When making thepla for everyday consumption, go easy. I prefer peanut oil or groundnut oil for cooking thepla. Use any neutral oil or ghee, if you like.