Methi Thepla, How to makke Gujarati Methi Thepla

Methi Thepla is the popular meal of Gujarat , is a flatbread comprised of fenugreek leaves and spices.

thepla

Thepla

Thepla s a soft flatbread preferred in Gujarat, India. This is usually functioned as breakfast or with tea as a treat. Preparation of thepla resembles Chapati however there are extra spices, fenugreek leaves, and yogurt included the dough.

Methi thepla is an extremely soft flatbread and tastes simply remarkable with some pickle and a cup of tea. They make great travel food for long journeys. Simply load them in aluminum foil or zip locks and they’ll remain fresh for 2-3 days.

thepla making

Active ingredients Required to make Methi Thepla

  • Entire wheat flour: Atta or entire wheat flour to make the thepla.
  • Yogurt: Fresh beaten yogurt.
  • Spices: Cumin seeds, turmeric powder, red chili powder, salt, asafoetida
  • Fenugreek leaves: Fresh or dried fenugreek leaves.
  • Oil or Ghee: To make the thepla.

How to make Methi Thepla

Action 1. Make Dough– In a blending bowl integrate flour, fenugreek, and spices.

Include the yogurt to the flour mix and knead into a company smooth dough including a little quantity of water and 2 tablespoons of oil. Let the dough rest for 10 to 15 minutes. Make 10-12 balls from the dough. Take one ball, dust it with dry flour and roll it with the assistance of a rolling pin.

Action 2. Make Thepla– Make a circle of about 5 to 6-inch size. Heat an iron frying pan and Location the rolled circle over the frying pan.

Let it prepare from this side. Turn it over, use some oil and cook once again. Turn the Theplas once again and prepare from both sides equally. Get rid of from frying pan and serve sprinkled with ghee and pickle.

Serving Tips

Serve the thepla with ghee, pickle and tea. You can likewise enjoy it as it is.

Pro Tips

  • Make certain to knead the dough smooth and soft to ensure the theplas are soft and scrumptious.
  • Keep the dough covered, to rest for at least10 minutes.
  • Roll the thepla as thin as you can.
  • Ghee makes the very best thepla, however if you desire you can utilize oil too.
  • Keep the thepla in a casserole box stacked together to ensure they stay soft.
  • Leftover dough can be stored in the refrigerator.

Like Methi Thepla, try these recipes..

thepla

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Matar and Lucknowi Kebab and the finest one’s Aloo Baingan.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

thepla making

Methi Thepla

Sapana Behl

Methi Thepla is the popular dish of Gujarat , is a flatbread made up of fenugreek leaves and spices .

Prep Time 10 mins

Cook Time 20 mins

Resting Time 10 mins

Total Time 40 mins

Course Breakfast, Lunch

Cuisine Indian

Servings 4 People

Calories 532 kcal

  • 2 cups whole wheat flour +extra for dusting
  • 1/2 cup yogurt beaten
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 pinch asafoetida
  • 1/2 cup fenugreek leaves chopped
  • 6 tablespoons cooking oil or ghee
  • salt to taste
  • water as required
  • In a mixing bowl combine flour, fenugreek, and spices.

  • Add the yogurt to the flour mixture and knead into a firm smooth dough adding a little amount of water and 2 tablespoons of oil. Let the dough rest for 10 to 15 minutes.

  • Make 10-12 balls from the dough. Take one ball, dust it with dry flour and roll it with the help of a rolling pin.

  • Make a circle of about 5 to 6-inch diameter. Heat an iron skillet and Place the rolled circle over the skillet.

  • Let it cook from this side. Flip it over, apply some oil and cook again. Turn the Theplas again and cook from both sides evenly.

  • Remove from skillet and serve drizzled with ghee and pickle.

  1. Make sure to knead the dough smooth and soft to make sure the theplas are soft and delicious.
  2. Keep the dough covered, to rest for at least10 minutes.
  3. Roll the thepla as thin as you can.
  4. Ghee makes the best thepla, however if you desire you can utilize oil as well.
  5. Keep the thepla in a casserole box stacked together to guarantee they remain soft.
  6. Remaining dough can be kept in the fridge.

Serving: 2theplaCalories: 532kcalCarbohydrates: 35.2gProtein: 10.1gFat: 43.4gSaturated Fat: 6.9gCholesterol: 4mgSodium: 139mgPotassium: 378mgFiber: 0.1gSugar: 4.5gCalcium: 152mgIron: 4mg

Keyword gujarati thepla, how to make methi thepla, methi thepla, thepla

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this dish ended up in the remarks listed below. I will be so fired up to hear how you served your Methi Thepla and please do share your pointers and techniques with me.

Don’t forget that you can likewise discover me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Finest Regards,
Sapana Behl

Jobber Wiki author Frank Long contributed to this report.