Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla
Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla is a quintessential Gujarati cuisine flatbread recipe that’s popular all over India.
This thepla/flatbread recipe requires few handful ingredients found in every Indian kitchen.
Servings 10
Ingredients
- 2 cup wheat flour
- 2 tablespoon curd/yogurt
- 1 tsp mango pickle
- Salt to taste
- 2 tablespoon oil for moyan
- 1 tablespoon chilli ginger paste
- 1 tablespoon minced garlic
- 1 cup fresh methi leaves
- 1/2 cup fresh chopped coriander
- 1 teaspoon turmeric/haldi powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon sesame seeds
- 1 teaspoon Cumin seeds
Instructions
Prep methi
- Clean methi/Fenugreek leaves by discarding stem. Rinse methi leaves very well in water for about 2 to 3 times. Then drain it.
- Next heat water in a wide pan. Switch off the flame. Transfer washed methi leaves into it. Leave it for 10 minutes. Drain again, cool and chop finely. Keep aside.
To make thepla dough
- Combine wheat flour, mango pickle, turmeric powder, red chilli powder, coriander powder, cumin seeds, salt to taste and minced ginger-garlic- chili . To this add oil for moyan. Add blanched methi leaves.
- Knead the flour into smooth, soft dough using curd by diluting with little water only if required. Set aside to rest for 15 minutes.
Cook thepla
- Now divide the dough into equal portions and roll out each portion into a flat disc like chapati/roti.
- Heat a non stick griddle/tava. On high heat, place the rolled out dough (chapati) on it. After a few seconds you will notice small air pockets popping out.
- At this point flip the methi thepla and smear about 1/2 a teaspoon of oil/ghee and using a flat spatula press it to cook the thepla from downside.
- Flip the methi thepla to the other side. Apply oil/ghee, press and turn in a similar way.
- You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate. Likewise make all thepla.
- Serve methi thepla with curd/ yogurt or a lemon/mango pickle.
- Or enjoy hot theplas with tea/coffee.
Notes
1. Blanch the fenugreek leaves in warm water for minimum of 5 minutes. This step ensures to reduce the bitterness of fenugreek leaves.
2. Always cook Thepla on medium to high flame and not on low flame. If cooked on low flame the thepla may turn hard and brittle.
3. Adding curd is optional while kneading the Gujarati Thepla dough. As curd helps to make thepla soft. However you can skip if you are vegan or using this as a travel snack.
4. It is ideal when you can roll out the all portions of thepla dough before you start cooking them, ass it would be much easier to cook them.