Methi thepla recipe with step by step photos.Methi Thepla is a gujarati flatbread variety.I tried Methi thepla for the first time and instantly fell in love with it. The theplas are very soft, with the spices added in it needs no side dish at all,Perfect for on the go snacky/breakfast.
This is one of the best travel recipes that you can opt because they stay soft and fresh even after many hours.
This is one of my fav methi thepla recipe, over the days I have modified the recipe according my family taste and now this is my keeper recipe.
Methi thepla Recipe – Ingredients
Recipe Category: Breakfast / Lunch | Recipe Cuisine: Indian
Wheat flour – 2 cups
Fresh Methi leaves – 3/4 cup chopped roughly
Oil – 2 tbsp
Curd – 2 tbsp
Besan flour – 2 tbsp
Red chili powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander seeds powder – 3/4 tsp
Jeera powder – 3/4 tsp
Salt – to taste
Water – as required to knead the dough
Step by step methi thepla recipe:
- .Chop the methi leaves roughly. Saute the methi leaves until it shrinks and reduces in volume.. Sauting the methi leaves avoids bitterness.In a bowl, add together wheat flour, salt, coriander powder, red chili powder, cumin seeds , curd, besan flour,oil, turmeric powder and required salt.
- Add the sauted methi leaves to the above mixture. Add water little by little and combine them together to form a soft pilable dough.The dough should have the consistency similar to a roti dough.Cover and leave aside for 15-30 mins. Pinch lemon equal sized balls and roll them to form smooth balls.
- Roll them into thin rotis.Heat tawa, carefully add the rotis , drizzle oil. Cook the theplas on both sides till cooked(until brown spots appear here and there).Serve them hot with onion raita/pickle.
Serve hot with curd and mango pickle…yum!
This is best for travel as it need no main side dish, you can serve with just plain curd / pickle.
My Notes:
- Pluck the leaves, rinse it well before sauteing to get rid of the dirt if any.
- You cna make them thin / thick theplas as per your choice.
- These rotis are very soft, they dont get spoiled soon so ideal for travel. It can be had as such or with any pickle.
- Sauting the methi leaves avoids bitterness in rotis. You can use buttermilk also instead of curd which makes the rotis even more softer.
Sashi says
April 7, 2010 at 4:35 pmTheplas are deliciously Cool, love the red color pickle which you accompanied.
Sailaja Damodaran says
April 7, 2010 at 4:39 pmLooks very soft.
Anonymous says
April 7, 2010 at 5:12 pmhey, can we store it at room temp for 3-4 days or should it be refrigerated?
_Dev
Sharmilee! :) says
April 7, 2010 at 5:13 pm@Dev : Keep in room temp as refrigerating it might harden the theplas
Priya says
April 7, 2010 at 6:00 pmSuch a fantastic rotis, truly healthy..
Panchpakwan says
April 7, 2010 at 6:16 pmAll time fav..looks so delcious,
Kamalika says
April 7, 2010 at 9:42 pmlovely..one of my favourite dishes….
Pavithra says
April 7, 2010 at 9:56 pmLooks yumm I love it too.. Love the clicks, as well as the pickle u served.
Pavithra
http://www.dishesfrommykitchen.com
Cham says
April 7, 2010 at 10:46 pmThey just look awesome!
Nags says
April 8, 2010 at 2:41 amthey have been in my to-make list for a while now!
RAKS KITCHEN says
April 8, 2010 at 8:44 amLooks nice,I too love theplas as its too soft and keep gud for long time 🙂
A Homemakers Diary says
April 8, 2010 at 10:36 amperfect theplas…soft, spicy and healthy. love that cabbage leaf bowl. so cute.
Tina says
April 8, 2010 at 12:00 pmHealthy and delicious…
Akal's Saappadu says
April 8, 2010 at 12:46 pmlooks perfect and delicious with that chutney/pickle beside!!!
Gulmohar says
April 8, 2010 at 5:52 pmThey look perfect and yumm..I'm getting the methi flavor till here
ARUNA says
April 8, 2010 at 6:29 pmAwesome, looks very beautiful…nice presentation!!
simply.food says
April 8, 2010 at 9:32 pmTheplas looks yummy and delicious.Nice click too.
Home Cooked Oriya Food says
April 9, 2010 at 12:44 amlooks so good…
Valarmathi says
April 9, 2010 at 4:24 amLooks perfect and absolutely delicious.
SathyaSridhar says
April 9, 2010 at 9:03 amHaiii!!! Sharmiee,,first time here dear you got nice blog with nice recipes with nice photography..liked ur roti thepla tasted many times in my north indian frenz house, but i never tried on myself …good to see looks very easy to cook n good for the health na.
SathyaSridhar says
April 9, 2010 at 9:07 amHaiiii!!! Sharmilee,, first time here to your blog dear you got nice space with nice recipes with perfect photography.thepla roti is looks delicious n came out perfect…actually send u one comment before this but i didnt got a confirmation so i gave u another comment dear..
indosungod says
April 9, 2010 at 1:04 pmPerfect! I have seen methi theplas which have besan added, I like that this is all wheat flour.
By the way what is that yummy side dish you have there?
Deepa says
April 9, 2010 at 1:38 pmmethi thepla looks so yummy..great clicks…great to carry when travelling too..
Sharmilee! :) says
April 9, 2010 at 1:47 pm@indosungod : Thanks for reminding I had made it both with besan added and omitting it also.
Most of u'll are more interested in the side dish than my theplas ah?! Anyways its store bought onion pickle 🙂
Smitha says
April 9, 2010 at 2:51 pmTHey look delish..thanx for stopping @ my place!!
Smitha
http://smithasspicyflavors.blogspot.com/
jayasri says
April 9, 2010 at 4:04 pmhi sharmi, I love those theplas, the clicks are so good !!, I keep making them a lot, they look so good!!
ruchikacooks says
April 9, 2010 at 4:59 pmLove the color of it! Looks delicious with butter on top 🙂
Pavithra Srihari says
April 9, 2010 at 5:57 pmbeautiful click dear … Methi thepla looks perfect …
arthi says
April 9, 2010 at 9:05 pmSharmi, the platter looks delicious. Roti looks so perfect and yummy!!! Nice presentation
Swathi says
April 9, 2010 at 9:13 pmSharmi,
Methi theplas looks really good. I need to make them.
Sonia says
April 13, 2010 at 6:45 amMy mouth is watering now. It's my afternoon tea time and I want this right now. 🙁 I always find hard for fresh methi here.
The 3rd pic is so tempting. What's that in small dish with thepla? is it any homemade pickle? Pls post recipe for it too if you have. Looks so good. 🙂
Sharmilee! :) says
April 13, 2010 at 7:05 am@Sonia: Oh I've tried it with dried methi leaves once but it wasnt that tasty as fresh ones.Its store bought onion pickle. Will post it when I get to try it 🙂
gayathri says
February 2, 2011 at 1:45 amGayathri,
I tried this last night. it was a huge hit in my home. My H loved this one. thankyou.
Sharmilee! :) says
February 2, 2011 at 1:48 am@Gayathri : Thanks for trying and letting me know…Glad that u liked it!
Anonymous says
January 11, 2012 at 11:17 am@ Sharmilee
My theplas never become really soft. They are always a little chewy. I also tried making the entire dough with curd.. still its a little hard. what do you think could be the problem.. Will adding more oil help.
Sharmilee! :) says
January 11, 2012 at 11:56 am@Anonymous : I am not exactly sure of the reason but guess should be the problem with the consistency of the dough …it should resemble close to chapathi flour dough..Hope this helps!
Fareeda says
July 31, 2012 at 11:53 pmThe recipe says salt to taste. To those of you who have actually made this recipe, what amount of salt did you use?
Thanks
Mammu Maans says
March 3, 2013 at 9:47 amhow many rotis we get for the quantities of flour used here?
Sharmilee! :) says
March 3, 2013 at 11:48 amIt will yield 4-5 small rotis
reema chaurasia says
July 20, 2013 at 7:57 amthe theplas are looking very tempting……….the colour n texture looks wonderful….its a wholesome food….my mom aadds hing liberally in the dough…..this adds much more flavour n taste to the thepla…..i being half gujarati…..we have it often as dinner of for breakfast
Saahshi says
April 29, 2014 at 3:26 amYummi.I like to try once
Jaisri says
August 27, 2014 at 1:03 pmThis I had tried once. My kids loved it.
Priya says
September 26, 2014 at 7:09 amCan we use kasuri methi instead of fresh methi leaves
SHARMILEE J says
September 26, 2014 at 3:33 pmNo it will sure alter the taste, fresh methi leaves works best here…
Ms Sekar says
April 28, 2016 at 7:45 amHello Ma'am, wonderful Indian recipes. Totally new to me. I'm from Malaysia. And your instructions are very clear. Any substitute for Methi leaves?
SHARMILEE J says
April 28, 2016 at 8:28 amTry with other greens