Try out this authentic gujrathi Methi Thepla recipe. Thepla is a paratha made from wheat flour and fenugreek leaves that you can have for any meals. Theplas go well with any pickle or curd or you can even enjoy them by themselves and are thus the favourite and most convenient foods when travelling. They are also perfect for lunch boxes.
Growing up in a gujarati household this is what my mom used to make for me for lunch boxes and even when we used to travel we would carry enough to last us for few days. Even now when my parents are traveling to a new place or country they carry these theplas with them. Not only that, my friends and family always send hundreds of theplas if someone is traveling abroad as you can store them in the freezer and they can last you for good many weeks.
Step by Step Video for ‘Methi Thepla Recipe’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for Methi Thepla Recipe
|Whole Wheat Flour||2 cups|
|Fenugreek / Methi Leaves||½ cup|
|Turmeric / Haldi Powder||½ tsp|
|Coriander / Dhnia Powder||½ tsp|
|Ginger Chilli Paste||2 tbsp|
|Asafoetida / Hing||a pinch|
|Cooking Oil||2 tsp|
- Rinse 1 cup methi leaves very well in water. Then drain them and chop finely. Keep aside.
- In a mixing bowl, take the whole wheat flour, add the chopped methi leaves, turmeric, Coriander powder, ginger chilli paste, curd , asafoetida and salt.
- Mix everything. Add oil and mix again.
- Add water and knead the dough very well. Add a little oil on the dough and cover with a wet cloth and let it rest for 15- 20 minutes.
- Make small ball from the dough and sprinkle some flour on it
- With a rolling pin begin to roll the thepla
- Roll the thepla to a round of 5- 6 inches in diameter
- On a hot griddle place the thepla, flip when one side is partly cooked.
- Apply oil on this side , now flip again and apply oil on this side as well.
- Your thepla will be ready when you see golden spots and the methi thepla is cooked evenly
- You can press the thepla with a spatula while cooking.
- Serve hot or cold with curd and pickles.