Methi thepla made using wheat flour, gram flour and fresh methi leaves and spices. Thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).
Methi Thepla Recipe
Chapati dough is made with whole white flour, oil/ghee seasoned with salt by binding flour mostly with water. Chapatis are an everyday food, cooked on a griddle usually without an oil or ghee and often puffed up by cooking on open flame after taking it off the flame, some ghee is spread on the top.
What is Thepla?
Thepla is commonly multigrain, typically made with whole wheat flour and chickpea and millet flour. When making theplas for travel, the flour is bound into a stiff dough with milk instead of water and extra ghee/oil. It was invented by the women of the community for their travelling husbands, as Gujaratis are primarily merchants.
The men travelled from village to village selling their merchandise, but they were not always guaranteed of getting something vegetarian to eat on their journeys, so the THEPLA was invented. Methi theplas are well-known not only in Gujarat, but also throughout the country. Healthy methi thepla is also an excellent diabetic snack.
This is my little ones favourite. This has lots of flavours in them and you don't need any side dish for this, just a bowl of yogurt and pickle is enough. I thought of sharing it with you because many of you have been asking me the recipe when i shared it in my instagram, BTW if you are not following me on instagram, i think you have to follow.
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Ingredients for Methi Thepla Recipe
Dry Fenugreek Leaves :
Fenugreek or methi leaves are high in antioxidants and minerals, which have a variety of health benefits. Dried Fenugreek Leaves have a slightly bitter and earthy flavour
similar to celery, with a sweet finishing kick similar to maple syrup.
Carom Seeds :
Carom seeds are thought to heal ulcers in the digestive tract, including the stomach, intestines, and oesophagus. These are frequently used to treat acid
reflux, gas, and chronic indigestion.
Yogurt :
yogurt makes the Thepla soft.
Gram Flour :
While Indian paranthas are only made with wheat flour, theplas are made with a variety of flours. Gram flour is the most commonly used flour, but millet flour is also used.
Thepla with step by step pictures
This particular recipe for Thepla is made with Dried Methi (fenugreek leaves | kasuri methi)
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| take wheat flour in a bowl |
Fresh Methi Thepla Recipe
This delicious thepla is made using fresh methi leaves which taste fresh and delicious. All you need is some wheat flour, gram flour, fresh methi leaves and few spices.
Thepla Variations
The various types of theplas are cooked by varying the ingredients. Common variants include methi, mooli and dudhi. Theplas can also be made with mashed potatoes, mixed vegetables, or garlic. The most popular version of this traditional dish is methi thepla.
What to Serve with Thepla
It is typically enjoyed as a breakfast , or can be eaten for snacks. It can also be served as a side dish with a meal, or as a snack in the late afternoon. Thepla can be made with wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. Thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).
How to make methi thepla
- Take all ingredients in a bowl and mix well.
- Slowly add water and make it into a smooth dough.
- Cover and let it rest for 15 mins.
- Now divide it into equal portions. Roll it out into chapati.
- Heat tawa and cook it on both sides, add oil if needed.
- Remove and serve.
Hope you will give this a try and let me know how it turns out for you.
Pictorial:
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| Take wheat flour in a bowl |
Recipe Card
Thepla | Thepla Recipe | Methi Thepla Recipe
Ingredients
Methi Thepla Recipe
- Wheat flour - 1 cup
- Chilli Powder - 1 tsp
- Turmeric Powder - ½ tsp
- Coriander Powder - 1 tsp
- Cumin Powder - 1 tsp
- Dry Fenugreek Leaves - 2 tblspn kasuri methi
- Ajwain / Omam / Carom Seeds - ½ tsp
- Salt to taste
- Oil - 2 tblspn
- Water as needed
Methi & Spring Onion Thepla
- Wheat flour - 1.5 cup
- Gram Flour / Besan - 2 tblspn
- Chilli Powder - 1 tsp
- Turmeric Powder - ½ tsp
- Pepper Powder - 1 tsp
- Cumin Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Fresh Fenugreek Leaves - 1 cup chopped finely methi
- Spring Onion - ¼ cup chopped finely
- Ajwain / Omam / Carom Seeds - ½ tsp
- Cumin Seeds - ½ tsp
- Salt to taste
- Oil - 1 tblspn
- Curd / Yogurt - 3 tblspn
- Water as needed
Instructions
Methi Thepla Recipe
- Take all ingredients in a bowl except oil and mix well.
- Slowly add water and make it into a smooth dough.
- Cover and let it rest for 15 mins.
- Now divide it into equal portions. Roll it out into chapati.
- Heat tawa and cook it on both sides, add oil if needed.
- Remove and serve.
Methi & Spring Onion Thepla
- Take all ingredients in a bowl and mix well.
- Slowly add water and make it into a smooth dough.
- Cover and let it rest for 15 mins.
- Now divide it into equal portions. Roll it out into chapati.
- Heat tawa and cook it on both sides, add oil if needed.
- Remove and serve.
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devi
aarthi I tried ur potalam potato podimas really yummy outstanding side dish for curd and sambar rice pl keep on posting such outstanding recipes