Methi Thepla Recipe
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Methi Thepla

A Gujarathi favorite breakfast or snack that is vegan & also gluten free.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: Gujarathi, Indian
Servings: 6
Author: Radhika

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.