Desi Fiesta

Methi Ka Thepla | Methi Thepla | Gujurati Methi Na Thepla ~ Travel Recipes

By

Gujarati Methi N athepla recipes

Methi ka thepla is a gujarati bread which is considered as a perfect mess free travel food. They are made with whole wheat flour, fenugreek leaves and some masala’s. They are perfect as a meal any time in day, and this is my family fav. Theplas are different from  what we call parathas , theplas are generally thinner than parathas. In theplas generally there is a addition of yogurt which makes the thepla softer, here i have added lemon juice to make it vegan but yogurt can be added instead. This is ofcourse a healthy dish but also quick to make if methi leaves are cleaned up. You don’t want a fancy/ rich side dish to indulge just a spoon of pickle will do. This is also had as a snack during tea time , this thepla can be made in lot of variation like adding lauki or veggies to it.  Now moving on to the recipe…

Thepla Recipes

Parathas and roti recipes
Methi leaves / Fenugreek Leaves recipe

     Methi Ka Thepla

                                          Category
  Preparation time
   Cook Time
                                          Indian Breads
15 mins
    15 mins
  Ingredients 
Gujarati Recipes  Methi leaves – 1 cup ( packed)
  Whole Wheat flour -1 1/2 cups + Extra for dusting
  Ginger paste – 1/2 tsp
  Lemon juice – 1 tbsp / Yogurt – 2 tbsp
  Red chilli pd – 1/2 tsp
  Turmeric pd – 1/4 tsp
  Cumin pd – 1/2 tsp
  Oil – 2 tsp
  Salt to taste
  Oil to Roast the theplas
  Ghee or Butter ( optional)

  Method 
  • Pluck the methi leaves and wash them well.
  • Drain and chop the methi leaves.
  • In a bowl mix wheat flour , methi leaves very well.
  • Add salt , red chilli pd, turmeric pd ,cumin pd, oil,ginger paste, lemon juice ( you can also add yogurt instead of lemon juice).
  • Mix all the ingredients well, sprinkle some water and knead them to a soft dough but should be pliable.
  • Divide the dough into equal parts .
  • Take a ball of dough dust them with flour ( only twice or so to avoid the thepla from becoming dry) and roll them to chapathi size using a rolling pin.
  • Heat a tawa and place the rolled thepla on it.
  • Once you see bubble from one side flip and cook them till you see some brown spots.
  • Drizzle oil as need to roast the thepla.
  • Flip again and cook from the other side till golden brown spots
  • You can spread some butter or ghee if you like.
  • Serve the hot with raita or pickle.Perfect to take for long travel.
Travel Recipes

Filed Under: Uncategorized

Reader Interactions

Comments