Methi Thepla recipe with step by step pictures.
Methi Thepla is an important and staple dish of the Gujarati cuisine, and are best for regular meals, for traveling, for lunch boxes and for the picnics too. It is best eaten with Yogurt and Chunda (sweet mango pickle made in Gujarat). You can even add other ingredients like Green Coriander Leaves and Doodhi/Lauki to this recipe and make different varieties of Thepla.
Thepla is a must try, lightly spiced paratha like (In North India) Indian flatbread which is prepared using whole wheat flour, gram flour, salt, coriander leaves and other spices. It is the best way to incorporate methi leaves or any other vegetable in your children’s diet, who normally throw many tantrums to eat the veggies.
I have even added Fresh Coriander Leaves (Dhania in North India) in Thepla to try a new variant and believe me it was equally delicious and very refreshing. You can check out the recipe of Dhaniya Thepla here.
So let’s start making Methi Thepla and here is the step by step recipe with pictures.
Ingredients to make Methi Thepla
Whole Wheat Flour- 1.5 cup + extra for dusting
Gram Flour (Besan)- 1/2 cup
Fresh Fenugreek (Methi) Leaves- 1/2 – 3/4 cup (depending on how strong methi flavor you like)
Ginger- 1-inch piece (finely grated or paste)
Garlic- 3-4 thick cloves (minced or paste)
Fresh Yogurt- 1.5 tablespoon
Salt- As per your taste
Red Chili Powder- 1 teaspoon
Turmeric- 1/2 teaspoon
Asafoetida- 1/4 teaspoon
Carom Seeds (Ajwain)- 1 teaspoon
Dried Mango Powder (Amchoor)- 1/2 teaspoon
Coriander Powder (Dhaniya)- 1 teaspoon
Garam Masala- 1/2 teaspoon
Oil- 1 tablespoon + extra for cooking the thepla
Lukewarm Water- As needed (to knead the dough)
Method to make Methi Thepla
1. We will require all these ingredients to make the Methi Thepla. Collecting all the ingredients at a place not only makes cooking easy, it saves your time too.
2. Take whole wheat flour, gram flour and fresh methi leaves in a big mixing bowl.
3. Add oil and yogurt.
4. Add turmeric powder, red chili powder, asafoetida, amchoor, garam masala, coriander powder and carom seeds in it.
5. Add ginger and garlic in it.
6. Add a little water at a time and knead a soft dough.
7. Grease the dough with little fat and allow it to rest for 10 minutes. Don’t allow the dough to rest for more time, else methi leaves will release water and your dough will be too soft.
8. Now pinch out a small portion of the dough.
9. Dust it with some flour.
10. Roll out in a chapati using a rolling pin.
11. Heat a girdle and put thepla over it. Apply some fat (oil or ghee) and cook from both sides till brown spots start appearing.
12. A perfectly cooked thepla.
13. Make all the thepla in the same way and serve them hot with curd and Aam Ka Choonda (a very famous Gujarati sweet mango pickle).
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