Methi Thepla
Methi thepla is a popular Gujarati flatbread prepared using fenugreek leaves (methi), whole wheat flour, and various spices. It’s a nutritious and tasty dish that can be enjoyed for breakfast, lunch, dinner or while travelling. Here’s a basic recipe to make methi thepla.
Every household has its recipe for making thepla. Some are prepared with a mixture of flour. Like whole wheat flour with millet flour or gram flour. Few people prepare it with only whole wheat flour. I always make it with only wheat flour and gram flour.
I learned this recipe from my mother. She makes the best thepla. So today, I am sharing a Methi Thepla recipe here. Also, I have mentioned tips to make soft and perfect thepla below. Thanks to Mom for these tips. This methi na thepla is perfect for kids, especially for those who do not like leafy vegetables. For kids, we need to adjust the spice level accordingly. Spread sweet pickled Mango chunda lightly on the thepla, make a roll out of it and give it to kids. They will happily eat it.
Thepla is a popular and nutritious Indian flatbread that originates from the state of Gujarat. The primary ingredients used in making thepla are whole wheat flour, many spices, and sometimes adding like fenugreek leaves (methi), spinach, or other veggies.
How to make Methi Thepla at home?
Flour – To make these Thepla, I have used whole wheat flour and gram flour/besan. Besan adds a nice crispy flavour to the theplas when eaten fresh.
Methi Leaves –Methi leaves add a great taste, texture, and nutrition to these thepla. Always use Fresh methi leaves,
Yogurt – Yogurt makes these Theplas soft. You can also add buttermilk instead of yoghurt. Don’t add yoghurt or buttermilk if you are storing them for a long time.
Spices – To enhance the taste of these Thepla, we will add everyday spice powders like turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala and salt.
Green Chillies – To add some spicy taste and make them even more delicious, green chilli paste is added to the thepla dough. You can even avoid adding it.
🎥Watch Methi Thepla Recipe Video
Health Benefits:
Here are some of the health benefits associated with methi ka thepla:
Rich in Nutrients: Methi is a good source of vitamins (like vitamin A, vitamin C, and folate), minerals (such as potassium, calcium, and iron), and dietary fibre. These nutrients are essential for our overall growth.
Aids Digestion: The dietary fibre in fenugreek leaves helps promote healthy digestion by preventing constipation and helps in bowel movements.
Heart Health: The presence of soluble fibre in fenugreek leaves may help to lower cholesterol levels, and also encourage heart health by reducing the risk of heart disease.
Anti-inflammatory Properties: Methi leaves contain antioxidants and anti-inflammatory compounds that help to reduce inflammation in the body, potentially benefiting conditions related to inflammation.
Blood Sugar Regulation: Methi contains soluble fibre and compounds, it also improves insulin sensitivity, potentially assisting in better glucose control. However, individual results may vary.
Boosts Immunity: The nutritional content in methi, especially vitamins and minerals, strengthens the immune system and helps the body fight off infections and illnesses.
Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.
Serving Suggestions:
Yoghurt or Raita: you can serve the thepla with plain yoghurt or raita.
Pickles or Chutneys: Indian pickles or chutneys like mango pickles, mint chutney, tomato chutneys, or coconut chutneys add a tangy and flavorful element to the meal.
Tea or Buttermilk: Enjoy methi thepla with a hot cup of ginger cardamom tea, Ajwain Gud tea, or refreshing buttermilk for a complete and satisfying meal.
Variations and Tips for methi thepla recipe:
Methi thepla is a versatile dish, and there are many variations you can try to add different flavours and textures. Here are some variations of methi thepla:
Spinach Thepla: Combine chopped or pureed spinach along with wheat flour while making the dough. This variation adds an extra nutritional boost and a vibrant green colour.
Masala Thepla: Add a mix of additional spices like garam masala, fennel seeds, or Kasuri methi (dried fenugreek leaves) to the dough. This variation creates a spicier and more fragrant version of thepla.
Multigrain Thepla: Add other flour like gram flour (besan), maize flour (makki ka atta), or millet flour (bajra atta) to the whole wheat flour, for multigrain thepla.
Sesame Seed Thepla: For nutty flavour, you can Sprinkle sesame seeds on the rolled-out dough before cooking. This adds a nutty flavour and a slight crunch to the thepla.
Cheese Methi Thepla: For cheese thepla, you can also add grated cheese (like paneer, cheddar, or mozzarella) to the dough for a richer and creamier version of the methi thepla.
Garlic Methi Thepla: Infuse minced garlic into the dough to give the thepla a delightful garlicky flavour. Garlic lovers would enjoy this variant.
Sweet Methi Thepla: Add a bit of sugar or jaggery to the dough to add a touch of sweetness.
Nutty Thepla: To add a nutty crunch to the thepla.we can add crushed nuts (such as almonds, cashews, or peanuts) to the dough
Herb-infused Thepla: Add fresh herbs like coriander, mint, or dill to the dough along with fenugreek leaves to add a new flavour.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
For more recipes from this blog you might also like please check:
Ajwain ka paratha
Spinach Thepla
Methi Thepla Recipe | How to make Methi Thepla
Materials
- Add red chilli powder to taste.
- 1/2 tsp turmeric powder.
- 1/2 tsp garam masala
- 1/2 tsp roasted cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp ginger grated or paste
- 2 tsp oil.
- salt to taste
- 1/2 cup curds.
- 1/2 cup gram flour.
- 1 cup wheat flour.
- Green chilli crushed to taste
Instructions
- Wash the fenugreek leaves thoroughly and chop them finely.
- In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, yoghurt, gram flour, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and 2 tablespoons of oil. Mix well.
- Mix nicely with your fingertips and leave aside for 10 minutes. Methi will release the water it has.
- Add very little water and knead to make a soft dough.
- start kneading. Gradually add water as needed to form a smooth and pliable dough. The dough should be soft but not too sticky. Knead for a few minutes to ensure everything is well combined.
- Cover it and keep it aside for only 15-20 minutes. Do not let it rest for more than 15-20 minutes. If so methi leaves will starts leaving the water and dough will become too soft and sticky.
- After 15 minutes, knead the dough once again to smooth out. Divide it into equal smooth balls. Flatten it out between your palms and dust it with flour.
- Dust and Roll out the dough ball into a thin circle (thepla) using a rolling pin. Use some extra flour to prevent sticking.
- Heat a tawa or skillet over medium heat. Once hot, carefully place the rolled thepla onto the tawa.
- Cook the thepla for a minute or until small bubbles start to appear on the surface. Flip it over using a spatula.
- Spread a little oil or ghee on the cooked side and flip again. Press gently with the spatula, allowing it to cook until golden brown spots appear on both sides.
- Remove the cooked thepla from the tawa and place it on a plate. Repeat the process with the remaining dough balls.
- Serve methi thepla hot with yoghurt, pickle, chutney, or any curry of your choice.
Notes
- Make sure that the dough is soft and smooth to prepare soft theplas.
- Always Use wider mouthed bowl to knead dough easily and without creating any mess.
- Thepla stays good for 2-3 days at room temperature so It is the best food for a picnic or journey.
- If you want to keep it for more than 2-3 days, don’t add fenugreek leaves, coriander leaves and garlic, instead, add 1/4 teaspoon carom seeds with other ingredients to prepare dough.
- Apply a small amount of butter or ghee on one side after transferring it to the plate and while it’s still hot. It will add a nice aroma to its taste and make it softer.
- Make sure that the dough is soft and smooth.
- If the dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
