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You are here: Home / Breads,Roti,Poori,paathas / Methi Thepla Recipe, How To Make Methi Thepla

Methi Thepla Recipe, How To Make Methi Thepla

2014-11-27 by Anjana Chaturvedi

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Methi Thepla- Delicious and flavorful fenugreek flatbread – a specialty from Gujarat

Methi thepla is a very popular Indian flat bread of India ,a specialty and staple from the state of Gujarat.Fresh chopped fenugreek leaves are mixed with flour and few spices ,kneaded with yogurt and then rolled out to make thin parathas.
They have a great shelf life so also good as a travel food.You need just a bowl of yogurt and little pickle to go with this.

You can also try these stuffed parathas-

  • Moong daal Paratha
  • Mooli paratha
  • Papad paratha
  • Aloo methi paratha
  • Gobhi Paratha
  • Chana daal Paratha
Gujarati style methi paratha

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5 from 1 vote

Methi Thepla Recipe

Methi Thepla- Delicious and flavorful fenugreek flatbread - a specialty from Gujarat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Roti,paratha,poori ,Breads
Cuisine: Gujarati Cuisine
Keyword: methi, methi paratha, thepla
Servings: 3 people
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Whole Wheat Flour / Atta
  • 1 cup Gram flour/besan
  • 1.5 cup Fresh fenugreek/methi chopped
  • 1 tsp Green chili/hari mirch finely chopped
  • 1/2 cup Yogurt / Dahi
  • 2 tbsp Cooking oil or ghee
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/3 tsp Red Chili Powder/ Laal Mirch
  • 1/2 tsp Sugar / Chini
  • 1 tsp Salt / Namak

Instructions

  • Take a big bowl and add both the flours and spices,mix well
  • Now add oil and rub and mix well in the flour.
  • Now add chopped chilies and fenugreek leaves and green chilies and gently mash the mixture.
  • Add yogurt and make a medium soft dough. (Add a few tsp of water only if needed, or use some more yogurt)
  • Cover the dough and keep aside for 15 minutes.
  • Knead the dough ,you can add some dry flour if it become little softer and sticky.
  • Make round balls of same size from the dough.
  • Dust the balls with dry flour and roll to make medium thick parathas/discs.
  • Place the paratha on a hot griddle and lightly cook from both the sides.
  • Now apply 1 tsp oil and gently press with a flat spoon and cook till golden spots start appearing on the side.
  • Turn the side and repeat the process and cook till it become golden from both the sides.
  • Remove the paratha from the griddle and serve hot.

Notes

Serving suggestions – serve with yogurt, pickle, or just with a cup of hot chai.

Filed Under: Breads,Roti,Poori,paathas, Breakfast items, Gujarati Recipes, Tiffin Variety, Travel food Tagged With: Gujarati Cuisine, Indian breads, Jain food, meatless monday, Methi, Methi paratha, no onion and garlic, no onion and garlic recipe, Parathas, Rotis and Breads, thepla, Travel food

« Dahi Wali Gobhi Recipe, How To Make Dahi Wali Gobhi
How to Make Vada Pav ,Mumbai Special Vada pav recipe »

Comments

  1. Sundari Nathan says

    2014-12-01 at

    lovely theplas!! I can almost smell the flavour!! Drool 🙂

  2. anjanaskc says

    2014-11-28 at

    @Fathima-they can easily last for 4 days,let them cool down properly before packing and stacking.

  3. Fathima says

    2014-11-27 at

    The theplaas look very yummy. What procedure and precautions should we take when we take this along as travel food? And how long will it last. Thank you in advance for your reply Ma'am.

  4. Janani says

    2013-10-03 at

    My all time fav one looks awesome

  5. PT says

    2013-03-14 at

    love the flavor of methi when combined with wheat.. healthy thepla..

  6. Priya Suresh says

    2013-03-14 at

    Such a droolworthy and healthy theplas, cant ask more..

  7. DivyaGCP says

    2013-03-14 at

    Delicious & Flavorful thepla.. Very healthy!

  8. Anonymous says

    2013-03-13 at

    Love your blog! Being a chaturvedi, I also grew in a household where we ate only satvik food. I would love to cook some of your recipies for my mother who still eats only satvik food.

  9. Maayeka says

    2013-03-13 at

    @anonymous-theplas are much thinner then parathas,the preportion of ingredients and cooking method is also slightly different,chopped vegetables or leafy vegetables are added in the dough to make thepla ,not stuffed in like parathas.

  10. ANU says

    2013-03-13 at

    awesome and healthy..
    "Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th

  11. Anonymous says

    2013-03-13 at

    Namaste,
    I would like to know the difference between parantha and thepla .Thanks.

  12. Priya R says

    2013-03-13 at

    Looks so perfectly made, no wonder from experienced hands 🙂

  13. Hema says

    2013-03-13 at

    Love these, very flavorful..

  14. divya says

    2013-03-13 at

    Looks inviting… Delish…

  15. Veena Theagarajan says

    2013-03-13 at

    so yummy and healthy flat bread

  16. Sanoli Ghosh says

    2013-03-13 at

    My fav thepla. Looks amazing and perfect. Love the way you presented.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/03/sauteed-eggplant-tomato.html

  17. Kaveri Venkatesh says

    2013-03-13 at

    Love theplas..they are my favorite…your platter looks inviting

  18. Beena.stephy says

    2013-03-13 at

    Yummy and healthy

  19. Gauri says

    2013-03-13 at

    Homely and healthy, would love some with achaar!

  20. Vimitha Anand says

    2013-03-13 at

    Healthy and flavor packed paratha
    Win flipkart vouchers from 27coupons.com. Enter now

  21. Wer SAHM says

    2013-03-13 at

    deliciously made thepla recipe….

  22. Ramya Krishnamurthy says

    2013-03-13 at

    lovely thepla sis:)

  23. Maayeka says

    2013-03-13 at

    @fellow foodie-thepla is a paratha,in which chopped or grated vegetables are kneaded in the dough (not stuffed),thepla is a speciality of Gujarat.

  24. sowmya(creative saga) says

    2013-03-13 at

    Nicely presented…looks delicious.l

  25. prathibha Garre says

    2013-03-13 at

    love this thepla very much…looks very delicious n perfect with pickle,i just love it

  26. Follow Foodie says

    2013-03-13 at

    Aunty ,
    What does thepla means

  27. Sangeetha Nambi says

    2013-03-13 at

    Perfect super delicious !!!
    http://recipe-excavator.blogspot.com

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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