Methi Thepla
Methi Thepla is a flavorful, soft, and slightly crispy Gujarati flatbread made with fresh fenugreek leaves (methi), wheat flour, and a blend of aromatic spices.Perfect for breakfast, lunch, or dinner, it's often served with yogurt, pickles, or chutney.This healthy and wholesome recipe is easy to prepare and packed with the goodness of methi, making it both nutritious and delicious.
Equipment
- Rolling Pin – 1 (for rolling out dough)
- Tawa (Griddle) – 1 (for cooking the theplas)
- Mixing Bowl – 1 (for preparing the dough)
- Spatula – 1 (for flipping and pressing the theplas)
- Measuring Cups & Spoons – 1 set (for accurate ingredient measurements)
Ingredients
- Fresh Fenugreek Leaves Methi – 1 cup, finely chopped
- Whole Wheat Flour – 1 cup
- Rice Flour – 2 tablespoons
- Ginger – 1-inch piece grated
- Green Chilies – 1 or 2 finely chopped (optional)
- Turmeric Powder – ½ teaspoon
- Cumin Seeds – 1 teaspoon
- Caraway Seeds Ajwain – ½ teaspoon
- Red Chili Powder – ½ teaspoon
- Salt – to taste
- Oil – 1 tablespoon for kneading and cooking
- Water – as needed to form the dough
Instructions
Prepare the Dough:
- In a large mixing bowl, combine whole wheat flour, rice flour, cumin seeds, caraway seeds, turmeric powder, red chili powder, and salt.
- Add the chopped fenugreek leaves and grated ginger, mixing everything together well.
- Gradually add water, a little at a time, and knead until a soft dough forms. Add oil for softness. Let the dough rest for 10-15 minutes under a damp cloth.
Roll the Theplas:
- Divide the dough into small balls, about the size of a golf ball.
- Roll each dough ball between your palms into a smooth ball, then flatten lightly with your hands.
- Using a rolling pin, roll out each ball into a thin circle, about 6-7 inches in diameter. Dust lightly with flour to prevent sticking.
Cook the Theplas:
- Heat a tawa (griddle) over medium heat.
- Place the rolled-out thepla onto the tawa and cook for 30-45 seconds until small bubbles form on the surface. Flip the thepla and cook the other side for 30-45 seconds.
- Brush with oil or ghee on both sides and cook until golden brown and crispy, pressing gently with a spatula.
- Remove from the tawa and set aside. Repeat the process with the remaining dough balls.
Serve:
- Serve hot with yogurt, pickles, or chutney.
Notes
- Resting the dough is essential to achieve a smooth and soft consistency.
- Adjust spices as per your preference—add more chili powder for extra heat or mix in more spices like garam masala for a richer flavor.
- Storing leftovers: You can store cooked theplas in an airtight container for up to 2 days at room temperature. To reheat, place them on a tawa for a minute or two.
- Vegan Option: You can omit yogurt and ghee and use oil for cooking, making it fully plant-based.