Methi na Thepla

Methi na Thepla is a Indian flatbread from the western region of India . There are umpteen versions of this bread where flour and fresh fenugreek are the main ingredient s.

Day 3 of the Travel theme , I could not miss Thepla which is a must in Gujrat . We get it over the counter and have ladies who cook these theplas on order , of course we make them ourselves too .

Every household has their own version of a Thepla . Some use a mix of wheat flour , bajra and besan , some use only wheat flour while some use a mix of wheat and besan . The fenugreek ratio also varies , next is the sugar , which most families add . For today I have made simple Theplas with wheat flour and no sugar and used buttermilk to bind the dough. Follow the given technique of flipping the thepla and the result would be a super soft thepla .

Thepla is a great travel food as it has a very good shelf life . If stored well they can go on for a week in winters , but they need to be placed in the Frig in summers and monsoon . Every time we travel Thepla is a must . We Indians want some kind of bread and theplas are just perfect to satisfy that urge. The greens and spices make it delicious and as such no accompaniment is required . Though Thepla and Chai is the most hit combo . Thepla and choondo , the grated sweet mango pickle combo is another hit combo . The third is Thepla and Keri no katto athano, which is sour mango pickle . I love them withย  some fried chillies.

Methi na Thepla

Methi na Thepla

Ingredients

1 cup wheat flour
1/2 cup fresh fenugreek leaves
1 tsp ginger chilly paste
2 cloves garlic , crushed
1tsp sesame seeds
1 tbsp oil
Pinch turmeric powder
Salt to taste

Method

Sprinkle salt on fenugreek leaves and mix well .
After 5 minutes squeeze out the water from the leaves .
Take a mixing bowl and all ingredients .
Knead the dough using buttermilk .
Cover and keep aside for 10 minutes .
Pinch out lemon sized balls and roll into thin discs .
Heat a griddle and cook the thepla on one side , while the thepla is cooking apply oil generously , flip over and cook the other side .
Apply oil on the flipped side .
Once the other side is cooked flip again .
In all you shall be flipping only two times .
Make the rest of theplas in the similar manner .

Methi na Thepla

Print Recipe
Methi na Thepla
Methi na Thepla is a Indian flatbread from the western region of India . It is served for breakfast , for meals and even as a snack with tea.
Course Breakfast
Cuisine Indian Cuisine
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Course Breakfast
Cuisine Indian Cuisine
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Sprinkle salt on fenugreek leaves and mix well .
  2. After 5 minutes squeeze out the water from the leaves .
  3. Take a mixing bowl and all ingredients .
  4. Knead the dough using buttermilk .
  5. Cover and keep aside for 10 minutes .
  6. Pinch out lemon sized balls and roll into thin discs .
  7. Heat a griddle and cook the thepla on one side , while the thepla is cooking apply oil generously , flip over and cook the other side .
  8. Apply oil on the flipped side .
  9. Once the other side is cooked flip again .
  10. In all you shall be flipping only two times .
  11. Make the rest of theplas in the similar manner .

14 thoughts on “Methi na Thepla”

  1. Theplas are my fav travel foods , I love fried greenchillies a lot I can have them without fried as well and with rajasthani athana mircha it is so divine .. My mouth is watering imagining these theplas ๐Ÿ™‚ ..You have presented them so well di

  2. Our favorite thepla vaishali! Reading your description of theplas with chundo and chai makes me drool!!! The best travel food ever!! i have few gujju friends who would pack 100’s of theplas while returning from india!!! ๐Ÿ™‚ Amazing flavor and texture!

  3. methi Theplas are seriously addictive and yours have come out so so perfect. And those pics are just wowwwww! Cant take off my eyes from them! Drooling!

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