Methi Thepla Recipe with step by step photos. Theplas are a very popular breakfast and snack of Gujarat. This is a no onion, no garlic recipe and also vegan & gluten free.
Methi Theplas are flat breads that are made using methi leaves (fenugreek leaves). This is a fantastic way to add greens to your diet especially to your kids if they are refusing to eat them.
This is also a perfect food to be packed & taken along with you when you are travelling long distances or going on picnics as they are easy to pack and do not spoil easily and keep well for a few days.
Theplas are very easy to prepare and takes very little time and uses the ingredients that are already available in your pantry.
These are the comfort food of the Gujarathi people. As these don’t have onion or garlic, it is perfect to make and enjoy during the vrat (fasting) days. They are light on the stomach, healthy, nutritious and filling too at the same time.
Usually I get only mini bunch of methi but recently I was able to get a big bunch of well grown methi.
My kids do not eat the theplas made with the mini bunch of methi as they feel that they taste a bit bitter.
If you feel like that too, then mix the methi leaves with a little bit of salt and keep it for some time. The leaves will start letting out water and you can squeeze the methi out of excess water and add it to the flour. This will get rid of bitterness.
Usually curd is used to knead the flour, but I have always used water to knead the dough as it will not quickly become sour especially during summer time.
Theplas are usually served with a sweet pickle like mango chunda and curd but I find the sweet pickle quite foreign to my South Indian taste buds, as to me pickle always signifies spiciness. I served it with spicy ginger chutney.
Methi Thepla with step wise photos:
1. In a bowl mix together whole wheat flour, gram flour, red chili, coriander, turmeric powders, salt, cumin seeds and ajwain.
2. Add green chili & ginger paste to the flour mixture.
3. Add roughly chopped methi leaves and mix everything together with your finger tips till the moisture gets absorbed well and it resembles like bread crumbs.
4. Add water by 1 tbsp at a time and knead to a soft dough.
5. Shape into a ball, apply oil all over the dough. This is to prevent the dough from drying out. Keep the bowl closed and let the dough rest for 15 mins.
6. Make golf sized balls and roll into a 1/4 inch flat disc using a rolling pin.
7. Heat a griddle or tawa and place the thepla on it. Cook for few seconds and flip it.
8. Add 1/2 tsp oil all around and cook till brown spots appear.
9. Flip once more and add 1/2 tsp oil around and cook the other side.
10. Methi thepla is ready to be served hot.
NOTES:
You can also use cumin powder instead of cumin seeds while kneading the dough.
You can also add dry ginger powder (sukku podi) instead of ginger.
Instead of oil, use ghee for cooking theplas.
Keep the dough covered at all times to prevent drying.
If the dough becomes dry it will be difficult to roll the balls into a disc and they will keep cracking.
Methi Thepla recipe details below:
Methi Thepla
Ingredients
- Whole wheat flour – 1/2 cup
- Besan or chickpea flour - 1/2 cup
- Methi or fenugreek leaves - 1/2 cup
- Cumin seeds – 1/4 tsp
- Ajwain or Omam - 2 pinch
- Ginger – 1 inch piece
- Green chili – 2
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Water – 2 to 3 tbsp
- Salt – to taste
- Oil – 1 to 2 tbsp
Instructions
Preparation:
- Clean, pick and wash the fenugreek leaves well to get rid of dirt.
- Spread on a cloth and let it be for 5 to 10 mins to get rid of excess moisture. Roughly chop the leaves.
- In a mixie jar grind together green chili and ginger without adding water to a coarse paste. Set aside.
Make the methi thepla:
- In a bowl mix together whole wheat flour, gram flour, red chili, coriander, turmeric powders, salt, cumin seeds and ajwain.
- Add green chili & ginger paste to the flour mixture.
- Add roughly chopped methi leaves and mix everything together with your finger tips till the moisture gets absorbed well and it resembles like bread crumbs.
- Add water by 1 tbsp at a time and knead to a soft dough. Shape into a ball, apply oil all over the dough.
- This is to prevent the dough from drying out. Keep the bowl closed and let the dough rest for 15 mins.
- Make golf sized balls and roll into a 1/4 inch flat disc using a rolling pin.
- Heat a griddle or tawa and place the thepla on it. Cook for few seconds and flip it.
- Add 1/2 tsp oil all around and cook till brown spots appear.
- Flip once more and add 1/2 tsp oil around and cook the other side.
- Remove to plate and continue to cook other balls like wise and keep stacking one above the other.
- Serve these methi thepla with any pickle or a dry curry. You can also eat it plain as a snack during tea time.
Absolutely delicious and colorful looking methi theplas.We do mot add haldi in this. Must have been a super hit in the dining table. You are right Radhika , even I can not see your blog in the blogger’s list.
Deepa
nice one!!!
superb click.. reminded me to prepare my thepla… romba nal achu
Healthy theplas
Theplas looks superb . Lovely clicks Radhika….
i just luv thepla.. n whenever im traveling they r of great help..