Methi Thepla- Fenugreek Flatbread is one of the authentic dishes of Gujarati cuisine. It is cooked using a variety of spices and flour Fenugreek is such a versatile in spice, it’s seeds are used for tempering and leaves in making dishes as well as flatbreads. Apart from being delicious, it aids in improving digestion and appetite. It is replete with antioxidants and fiber, which eventually removes all toxins from our body.
Methi Thepla is light and thin and you can have as many without any guilt. Carry it while traveling as it is mess free, roll it and much on. Preferably eaten with pickle or Chunda (piquant sauce made from shredded raw mango).
Why eat a plain parantha or chapati when you can make thepla.
Let’s have a look at the ingredients –
How to Make Methi Thepla
Methi Thepla Recipe
- 3/4 Cup Wheat Flour
- 1/4 Cup Pearl Millet Flour Bajre ka Atta
- 1 Cup Fenugreek Leaves washed & finely chopped
- 1/4 Cup Coriander Leaves washed & finely chopped
- 1 Tbsp Red chili powder
- 1/4 Tsp Turmeric powder
- 1/2 Tbsp Sesame seeds
- 1/4 Tsp Carom seeds
- 1/4 Tsp Asafoetida
- 1 Tbsp Green chili Paste
- 1/2 Tbsp Garlic paste
- 1/4 Tsp Ginger paste
- Yogurt as needed
- 2 Tbsp Cooking oil - used in making the dough and to roast the theplas
- Salt to Taste
- Take a utensil to kneed the flour, pour in the wheat and pearl millet flour. Add red chili powder, turmeric powder, hing (asafetida), ajwain, and sesame seeds, salt to taste and finally add one tbsp oil.
- Mix well. Make sure there are no lumps left.
- Add methi (fenugreek leaves), coriander, green chili, garlic and ginger paste, and add oil again. Carefully mix the methi coriander and ginger garlic paste first and then the remaining flour mixture. If you like the thepla to taste a bit sweet, you can add sugar(optional)
- Now add yogurt to the mix bit by bit to get the flour of good consistency. To form a good and soft dough I am only using yogurt if you want you can use water as well.
- Once you make the dough set it aside for about 10 minutes.
- After 10 minutes, place a flat frying pan on the flame.
- You can see I have placed a chakla, rice flour for dusting (you can use wheat flour as well), methi dough, and rolling pin.
- Take a handful of dough and make a small ball and flat it out using your palm. Coat the ball with rice flour.
- Place it the flat ball on chakla and roll it outwards into a thin circle with the help of rolling pin, with soft hands, don’t add in much pressure.
- Repeat the 8th & 9th step to make more of them (as much you want).
- Take one and place it on the heated tava, Cook both sides using oil. Once it turns golden brown on both sides, it’s done. Use oil moderately if you are eating right away or generously if you are going to have them later or if you are traveling.
- Repeat the process for other theplas that you have made.
Don’t waste a minute, serve and eat these mouth-watering theplas with chutney or pickle.
Do try them in your kitchen, easy recipe and they taste absolutely yummy. Surprise your folks and enjoy a little brunch or supper together. I would love your feedback and comments.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.