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Methi Thepla Recipe, How To Make Methi Thepla

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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-

Gujarati style methi paratha

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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.

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Comments

  3. Fathima says

    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.

    Reply

  8. Anonymous says

    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.

    Reply

  9. Maayeka says

    @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.

    Reply

  11. Anonymous says

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

    Reply

  23. Maayeka says

    @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.

    Reply

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