Gujarati Methi Thepla Recipe – Methi Thepla Recipe | Thepla Recipe

What is Gujarati Thepla ? Gujarati Thepla is a flat Indian Bread made of whole wheat + Gram flour + some Indian spices + fenugreek leaves. Theplas reign from Gujarat and is their staple diet. Theplas are healthy and are great to carry in lunch boxes, while trekking, travelling Or eat at home.

Gujarati Thepla Recipe

Tried for the first time Thepla trust me they are soft, healthy, tasty and goes well with veggies Or gravies. I just applied some butter to my Gujarati Thepla and had with hot cup of Cardamom tea :) They are just yummy and I can go on and on with them. My hubby also loves Theplas he took some today in lunch box too.

Gujarati Thepla Recipe

Theplas can be clubbed with yogurt, raita, pickles, vegetables, chutney and curries. We had yesterday vegetable pilaf, theplas, okra vegetable and some papad fries. Today I made Bottlegourd fritters, Tomato Chutney, Green Chana Curry and some hot Bhakris. My mouth is watering can’t resist to have dinner today I am sure yours too watering ;)

Unfortunately I didn’t get time to click snaps for Tomato Chutney. I will surely click pics the next time I make. Honestly I am only cooking and cooking from past few days post a tragic incident which took place in my life. But I have recovered from it thanks to my family, friends and hubby for helping me to come out of it.

Anyways as of now surely make these hot theplas !

Methi Thepla Recipe below:

Gujarati Thepla Recipe
 
Cook time
Total time
 
Methi Thepla recipe a flat Indian bread made with fenugreek leaves a healthy snack could be made anytime o the day.
Maria@flavorsofmumbai.com:
Recipe type: Main
Cuisine: Gujrati, Indian
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 2 cups wheat flour
  • ½ cup besan (gram flour)
  • 3 tbsp clarified butter (ghee) + 5 tbsp more for frying them
  • 2 cups fresh fenugreek leaves
  • 1 tbsp salt
  • 2 tbsp red chili powder
  • 1 t/s turmeric (haldi)
  • 1 tbsp coriander seed powder
  • 100 ml yogurt mixed with ½ cup water
  • 1 tbsp cumin seed powder
  • 1 tbsp fennel seed powder (optional)
  • 2 tbsp water
  • 1 tbsp ginger garlic paste (optional
  • 1 tbsp black salt
  • 1 t/s asofoetida (hing)
Instructions
  1. First pluck fenugreek leaves and discard their stems. Wash and keep them aside.
  2. Sift dry ingredients that is wheat flour, gram flour and all spices except clarified butter, yogurt and water.
  3. Mix yogurt with water. Give a nice whisk to it. Now add this mixture to the dry ingredients.
  4. Start kneading the mixture. Use all your stamina to knead the dough. Press towards back to fro with your knuckles and palm. Now add 3 tbsp clarified butter to the dough and knead until smooth and soft. Use more flour if the dough is sticky. If the dough is too dry add little more clarified butter to it.
  5. Now leave the dough to rest for 10 mins. Make small balls about 2 inches. Roll them into round Or oval shapes.
  6. Take a pan place on high fire. Ensure the pan is hot then reduce the fire. Now place the flat bread on the got griddle Or pan. Once the roti (bread) has small brown dots. Place the other side of the bread. Smear ghee on them and fry them until they cook nicely. Ensure the bread is brown and cooked from both sides.
  7. You could use a spatula to fry them. Serve hot with yogurt, pickles etc.
Notes
1. Ginger- garlic paste is optional.
2. Fennel seed powder gives a nice taste but you could skip it.
Nutrition Information
Serving size: 6 to 7 people


Comments

  1. rabia says

    hi,
    i have tried making it . but its always comes out dry and not soft . especially when i make it with bajra flour . i hav used bajra flour and gram flour and reguar flour together but it comes out dry and hard. not soft can u plz tell me wht i am doing wrong. thnkx

    • maria says

      Thanks Rabia for coming here :) dyrness can be because of lack of water content Or moisture in the dough. Try using warm water for kneading the dough also don’t add oil in the dough. If you add too much oil the dough will get dry and hard. Also when you roll them don’t make the roti very thin else it will harden while roasting them. Add little bit of ghee once your rotis are done. This will help your rotis to soften. Also note your dough should be smooth, soft and not dry and hard. Hope these tips help you :)

  2. says

    hi Maria! The theplas look amazing. One of my fave foods:) love the first picture!

    Thanks for the submission to http://veganchutney.com ! Its a Indian Vegan food photo gallery to help with special diet restrictions. The theplas use non vegan ingredients .yogurt and ghee , so they cant be published. Please do submit some other already vegan entries from the archives!:) Thanks once again!

    • maria says

      Sure Richa how could I do that … will surely keep in mind and post only vegan recipes ….thanks a ton take care!

  3. annchitale@yahoo.com says

    Maria:
    You can make these Theples even more nutritive by adding Bajri flour, Raggi flour plus whole wheat and besan flour. If you can’t find fresh fenugreek leaves, use chopped spinach or mustard greens.
    I always make my garlic, cilantro chilies paste ahead of time and freeze it. then its easy to use.
    Just call me and we can make it together.

    Ann Chitale

  4. says

    They are so tempting.. i love theplas but have never made them at home.. but now i am going to make it.. sorry for tuffy’s loss.. I have selected you for an award just to cheer you up and for the wonderful recipes you share..Do check out my blog for details of your award…:)

  5. sunita sil says

    Hi Maria

    My mouth is watering already, when will i leave office and go home, just 2 days back my aunt has come from mumbai and i told her to get me readymade packets of thepla but unfortunately thanks to the weather it got spoilt and i was so depressed, but u actually heard me out it seems and i love you for this, thanks so much maria. thanks so much

    Take care
    lv Sunita

  6. says

    That close-up is sure bringing me some hunger pangs! This looks so deliciously toasty and flavorful. You did a wonderful job and I hope you made a lot, for they look like they would disappear quickly-yum!

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