Last Updated on December 7, 2020
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
Method:
- .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.
Would like to try making these theplas. How much salt did you use?
Thanks
@Fareeda : Giving exact measurement for salt is really difficult…so add it as per taste.
I love this paratha… Mom used to make it yummy n spicy, d same way 🙂 thanks for posting 🙂 while sauting the greens, do v have to use oil or water or dry saute on low fire?
@MAdhu : I dry sauted it, may be you can add little oil and saute it too.
Your site has become a one stop site for any recipe reference.. If I don't find it here.. Then I search in google… Again tried this recipe every one at home liked it. Thank you
Why is besan added to the dough???? Can I fold and roll…..so that I can get layers??
I followed my friend recipe and it had besan in it…Yes you can fold and roll it too
Your site is my all time reference to try any new recipes. Thank you so much. I love all your recipes.