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methi thepla recipe | methi ka thepla recipe | methi na thepla recipe with detailed photo and video recipe. a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. it is typically served for breakfast and lunch with plain yogurt and mango pickle. thepla recipe comes very handy as a lunch box recipe and also for tiffin box while traveling.
while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer especially with methi thepla recipe. firstly, it helps in improving digestion and appetite. it is full of antioxidants and fibre, which eventually removes all toxins from our body. secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. it is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.
besides, some important tips and suggestion for a perfect methi thepla recipe. firstly, soak the fenugreek leaves in warm water for minimum of 15 minutes. this ensures to reduce the bitterness taste of fenugreek leaves. thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle. adding curd is optional while kneading the dough. however curd helps to make thepla soft, but skip it if you are vegan. lastly, do not forget to add ajwain or carrom seeds which help in digestion of gram flour.
finally, i do suggest you to check my other roti recipes collection and paratha recipes collection. particularity, tandoori roti recipe, rumali roti recipe, ragi roti, jowar roti, garlic naan, aloo paratha, paneer paratha, mooli paratha and akki rotti recipe. in addition do visit my other recipes collection from my blog like,
methi thepla video recipe:
recipe card for methi thepla recipe:
methi thepla recipe | methi ka thepla recipe | methi na thepla recipe
Ingredients
- 2 cups wheat flour / atta
- ¼ cup besan / gram flour
- ½ tsp kashmiri red chili powder / lal mirch powder
- 1 tsp sesame seeds / til
- ¼ tsp turmeric / haldi
- ½ tsp carom seeds / ajwain
- 1 green chili (chopped)
- salt to taste
- 1 inch ginger (grated)
- 1 cup methi leaves / fenugreek leaves (finely chopped)
- ½ cup curd / yogurt (fresh / sour)
- water as required (to knead dough)
- 2 tsp oil
- 5 tsp oil / ghee (for roasting)
Instructions
- firstly, in a large mixing bowl take wheat flour and besan.
- also add chili powder, turmeric, sesame seeds, carom seeds and salt.
- additionally, add green chili and ginger.
- now add finely chopped methi leaves.
- give a rough mix making sure the spices are combined well.
- furthermore, add half cup of curd and combine the dough well.
- additionally, add some water and knead the dough.
- knead the dough to smooth and soft texture like of chapathi dough.
- add 2 tsp of oil and knead the dough for 5 more minutes.
- now pinch a medium sized ball dough, roll and flatten it.
- also dust with some wheat flour.
- further roll it in a thin circle like chapathi or paratha.
- now on a hot tawa place the rolled thepla and cook for a minute.
- furthermore, when the base is partly cooked, flip the methi thepla
- also brush oil / ghee and press slightly.
- finally, serve methi thepla with raita and pickle.
how to make methi thepla with step by step photo recipe:
- firstly, in a large mixing bowl take 2 cups of wheat flour.
- also add ¼ cup of besan. besan helps to make thepla soft.
- furthermore add chili powder, turmeric, sesame seeds, carom seeds and salt.
- additionally, add green chili and ginger.
- now add finely chopped methi leaves. make sure to wash the leaves well and discard the stem before chopping.
- give a rough mix making sure the spices are combined well.
- furthermore, add half cup of curd. curd helps to remove the bitterness in the thepla and also increases the shelf life.
- combine the dough well.
- additionally, add some water and knead the dough. alternatively, use curd to increases the shelf life.
- knead the dough to smooth and soft texture like of chapathi dough.
- add 2 tsp of oil. adding oil will make dough more soft.
- further, knead the dough for 5 more minutes.
- now pinch a medium sized ball dough, roll and flatten it.
- also dust with some wheat flour.
- further roll it in a thin circle like chapathi or paratha.
- now on a hot tawa place the rolled thepla and cook for a minute.
- furthermore, when the base is partly cooked, flip the methi thepla.
- also brush oil / ghee and press slightly.
- flip again once or twice till both the sides are cooked properly.
- finally, serve methi thepla with raita and pickle. or take it to the picnic as it stays fresh for 2-3 days.
notes:
- firstly, make soft dough else the theplas will not taste good.
- furthermore, methi ka thepla stays fresh for longer time when kneaded only with curd and not water.
- also adjust the spice level according to your choice.
- finally, methi thepla is very healthy and good for digestion.
this post is also available in हिन्दी (Hindi)
Easy and tasty roti.. thanks for this recipe.. a change from the usual rotis I make…
Thank you 🙂
Hello hebbar’ kitchen,war read in a telugu magazine about you.really very good,made to easy.Without garlic paste making recipes,it’s very good thing.Thank you very much…
HI,
I refer Hebbar’s Kitchen these days. Cooking food made easy, interesting & tasty :). I am cooking confidently these days.
Thank you very much for sharing.
Regards,
Purnima
thanks a lot Purnima R
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