Methi thepla recipe - Methi paratha recipe

Methi thepla recipe - is a very popular Indian flat bread prepared with fenugreek leaves and wheat flour. This is traditional Gujarathi thepla is usually served with pickles and yogurt. You can prepare it for breakfast, lunch or dinner. It is a durable dish which can be carried in the lunch box while travelling. Friends, try out this methi thepla to have a traditional taste of North Indian cuisine.

Methi Thepla Recipe - Methi Paratha Recipe

Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Recipe type : Main
Cuisine : Gujarathi
Yield : 5 theplas
Author : Vidya Chandrahas

Ingredients 

• 1 cup chopped fenugreek leaves / methi leaves
• 1/4 cup split bengal gram flour / besan
• 1 tsp turmeric powder
• 1½  tsp chilly powder
• 1 tsp coriander seeds powder
• 1/2 tsp cumin seeds powder
• 3 tbsp curd / yogurt
• 1 cup wheat flour
• 2 tsp ghee / oil
• Oil or ghee for shallow frying
• Salt to taste

Method

1. Pluck the methi leaves and wash them thoroughly. leaves. Chop and put them into a large plate. 
2. Add  all the ingredients except  oil and knead it to a soft dough. Use some yogurt  if required.
3. Apply oil on the palm of your hand  and knead the dough very well to make it soft and smooth.
4. Then divide the dough into 5 equal portions  and shape them into small orange sized balls.
5. Roll one dough ball into wheat flour and place it on a chapathi board. Roll out a thin and round thepla using the rolling pin.
6. Heat a griddle and cook the thepla till dark brown spot appears from both sides.
7. Apply ghee and serve.

Methi thepla - step by step pictures

1.  Pluck the methi leaves and wash them thoroughly. leaves. Chop and put them into a large plate. Add  all the ingredients except  oil and knead it to a soft dough. Use some yogurt  if required.

2.  Apply oil on the palm of your hand  and knead the dough very well to make it soft and smooth.

2.  Then divide the dough into 5 equal portions  and shape them into small orange sized balls.

3.  Roll one dough ball into wheat flour and place it on a chapathi board. Roll out a thin and round thepla using the rolling pin.

4.  Heat a griddle and cook the thepla till dark brown spot appears from both sides. Apply ghee and serve hot.