Methi thepla recipe – This Methi thepla is one of the most common dish made in all Gujarati home almost every alternate day. As Punjabi have paratha in breakfast the same way Gujjus have theplas for breakfast. They even make plain thepla and have it with a cup of tea in morning.
In this methi thepla recipe I have used different types of flour: Wheat flour, Bajra flour and Jowar flour which make methi thepla more healthy. You can also make methi thepla by using only wheat flour. I have also added coriander leaves along with methi because I love the taste of coriander leaves in my thepla. Again adding the coriander leaves in thepla is completely optional.
Related: gujarati thepla | gujarati bhakri
When I was small my mom used to apply sweet mango pickle (gol keri athanu) on top of thepla and roll the thepla and give it to me. I used to love it a lot and still when I make methi thepla I eat the same way 🙂
Gujarati people are well known for their travel habits. They carry lot of home made food along with them during train journey or even in flights 🙂 Methi thepla or plain thepla is one of the thing they don’t miss in their food basket. This theplas will not get spoil for about 2-3 days. And you can eat them in breakfast or in lunch along with some traditional Gujarati curries like dry potato curry (batata ni sukki bhaji).
Some Useful Tips to make perfect Methi Thepla
- The water consistency in methi thepla dough should be right in order to get perfect methi thepla. Knead the dough using lukewarm water or curd and once kneaded keep aside for resting for 10 minutes.
- Along with methi you can also add fresh coriander leaves. It gives great flavor to methi thepla.
- Lot of people add Ajwain in the methi thepla. It helps in digestion.
- You can use less quantity of oil if you want to eat methi thepla right away. However when you are preparing theplas for travelling / train journey etc a little more oil is advisable. Oil acts as natural preservative and let methi thepla stays fresh for long time.
Let us know check the recipe of Gujarati methi thepla.
Step by step Recipe of Gujarati Methi Thepla
In a bowl take whole wheat flour, bajra flour and jowar flour. (Note: You can also use only whole wheat flour)
Add the fresh methi leaves (fenugreek leaves), coriander leaves and all Indian spices like red chili powder, turmeric powder, coriander powder, oil and salt to taste. Now add little water and mix well all the ingredients and knead dough.
Dust the rolling board with wheat flour and start rolling the methi thepla with the help of the rolling pin. Roll into circular disc with diameter of 5 to 6 inch.
Also check other traditional Gujarati recipes:
Recipes Similar to Methi Thepla (Gujarati Recipe)
Gujarati Methi Thepla Recipe Details:
- Wheat flour: 1 cup
- Bajra flour: 1/2 cup, optional
- Jowar flour: 1/4 cup, optional
- Fenugreek leaves: 1/2 cup
- Coriander leaves (cilantro): 1/3 cup
- Oil: 2 tbsp
- Garlic: 1 tbsp
- Red chili powder: 1 tsp
- Turmerlic powder: 1/2 tsp
- Coriander powder: 1 tsp
- Salt: 2 tsp, to taste
- Water: 1 cup
- In a mixing bowl take wheat flour, bajra flour and jowar flour.
- Add the methi (fenugreek leaves), coriander leaves, oil, garlic, red chili powder, coriander powder, turmeric powder and salt to taste. Mix all the ingredients well.
- Now while adding little water at time kneed the dough for thepla. The dough should neither be too soft or too hard. Let the thepla dough rest for about 5 minutes.
- Methi thepla dough is ready. Let us make soft Gujarati methi thepla now.
- Divide the methi thepla dough into small balls and flatten it by pressing them in hand.
- Start heating tawa or skillet while we roll methi thepla.
- While the tawa is getting heated, dust the rolling board with some wheat flour and place the methi thepla ball made from the dough on the rolling board and roll the thepla into flat disc of 5 to 6 inch diameter.
- Once the flat non stick pan or tawa is hot, place the rolled methi thepla on tawa.
- Let the thepla gets cooked until you see small bubbles appear on top side. Then turn it to other side.
- Add a little oil on top and turn the thepla and press it from all side with the help of the spatula so that it turns nice golden brown in color.
- Then again turn the thepla and press with the spatula till golden brown.
- Repeat the above steps for all the methi thepla.
- Now the methi thepla is ready . You can serve with the hot tea, pickle, curd.
View Comments (3)
v v good recipe
Hi,
I make thepla with gram flour and wheat (rotli) flour. If I use bajra flour like in this recipe, should I still use the gram flour too?
Many thanks
Raksha
Hi Raksha, you can use different types of flour to make Thepla :)