Methi Thepla Recipe | Gujarati Methi na Thepla
Methi Thepla known as Methi na Thepla is an unleavened flat bread staple to the western Indian state of Gujarat. It can be eaten for breakfast, meals as well as a snack during travel. Methi Thepla can be served with Rassedar Aloo, Chunda, Mango Pickle, Curd and Chai (Tea).
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Ingredients (1 cup = 250 ml)
- 2 cups whole wheat flour/ gehu ka atta + wheat flour for rolling the theplas/ theple belne ke liye atta
- 1 cup chopped methi leaves/ kati hue methi ke patte
- 1 tbsp gram flour/ besan
- 3 tsp curd/ dahi
- 3-4 green chillies/ hari mirch
- 6-7 garlic cloves/ lehsun
- 1 inch ginger/ adrak
- 1 tsp salt/ namak or as required
- 1/4 tsp turmeric powder/ haldi powder
- 1/3 tsp red chilli powder/ lal mirch powder
- 3/4 tsp cumin powder/ jeera powder
- 3/4 tsp coriander powder/ dhaniya powder
- A generous pinch of asafoetida/ hing
- 1/2 tsp sesame seeds/ til (optional)
- 3 tbsp oil/ tel for kneading the dough + Oil/ Tel for cooking the theplas
- 1/2 cup water/ paani or as required
How to make Methi Thepla
- Pluck the methi leaves with tender stems and keep aside.
- Wash them thoroughly and chop them coarsely.
- For the dough, take wheat flour in a plate/ mixing bowl. Add all the ingredients except water keeping aside a few drops of oil which will be used later. Mix well. Tip: Adding curd to the theplas makes them soft while gram flour makes them slightly crisp. If you want very soft theplas, do not add gram flour.
- Knead the dough by adding water in parts. We need slightly firm dough like the dough for puri. Note: We will need less water for kneading the dough due to the moisture of curd, oil and methi leaves.
- When the dough is almost ready, add a few more drops of oil and knead some more.
- Cover the dough with a vessel or kitchen towel and let it rest for 10-15 minutes so that it gets set.
- Once the dough has rested for 10-15 minutes, knead it a little more. You may apply a few drops of oil on your hand while doing so.
- Prepare medium sized dough balls and slightly flatten them.
- Heat a tawa on low medium flame while rolling the theplas.
- To roll the thepla, apply dry flour on the dough ball and then roll it evenly till it becomes thin. Use a little bit of dry flour as and when required while rolling the thepla. Dust off any extra flour before putting the thepla on the tawa.
- Keep the gas flame on medium for cooking the thepla. Once the thepla is partially cooked on one side, flip it and apply some oil. Then flip again and apply some oil on the other side. Cook well on both the sides till brown spots appear. Roll the next thepla while cooking one. Take off the cooked thepla on a bowl to let off the steam. Keep in a casserole after a couple of minutes.
- Similarly roll and cook all the theplas.
These Methi Theplas can be stored up to a couple of days, they taste great and go well with other accompaniments like aam ka achar, chunda and curd or even masala chai.
It is no surprise that Gujaratis mostly carry Methi Theplas while travelling because Methi Theplas without curd can last up to a week.
Watch Methi Thepla Recipe video below.
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