methi thepla is a all time favorite at home. both of us love gujarati food and methi thepla is one of them.
along with the methi theplas, i had also made another fav gujarati snack – methi muthia (fenugreek & gram flour dumplings) both steamed & fried.
methi thepla are flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour can be munched anytime of the day.
methi thepla are light as well as healthy. a good snack for children who don’t like greens, especially fenugreek….. this way you can incorporate some greens in their diet.
along with fenugreek you can also add some other greens like spinach or amaranth in the dough.
here i present a vegan recipe for making methi thepla. i have kneaded the dough with water but you can easily replace water with curd.
whenever you buy fresh methi leaves, always pluck the leaves from the stems and keep them in an air tight container or a zip lock bag in the fridge. i always keep the plucked methi leaves in a steel container and the leaves stay fresh for4-5 days.
when i want i add them to parathas or pakoras or pulao and even dal. a little goes a long way
making the theplas is no rocket science and is very easy.
a day or two before you make the theplas, pluck the methi leaves and store them in an air-tight container in the fridge.
when you want to make the theplas, rinse very well the fenugreek leaves and then chop it. mix all the flours, fenugreek and spices.
then just knead the dough, make balls and then roll the dough thinly into flat breads, much like you would do for thin rotis or phulkas. later fry the theplas the way you would fry parathas.
easy…. ain’t it? plus nutritious too. methi thepla also serve best when travelling or for tiffin box lunch with some sweet mango pickle or lime pickle.
methi thepla recipe details below:
- 1 cup whole wheat flour/atta
- 1 cup gram flour/besan
- 1 cup chopped fresh fenugreek (methi) leaves
- 1 tsp cumin powder or whole cumin
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 tsp red chili powder
- 1 tsp green chilli-ginger paste
- 2 tbsp oil
- 1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
- salt as required
- oil for frying
- mix all the ingredients except water.
- start kneading without adding water first.
- the methi (fenugreek) leaves leave a lot of water.
- just add 1 tbsp or 2 tbsp water if required.
- if the dough become sticky, then just add some more wheat flour.
- keep the dough aside for 15-20 minutes covered with a kitchen towel.
- now make medium sized balls from the dough.
- roll each ball thinly into flat discs.
- heat a frying pan or tava.
- place the thepla on the pan.
- when one side is half cooked, flip it.
- apply ½ or 1 tsp oil on the cooked side.
- now again flip and apply ½ or 1 tsp oil on the other side.
- flip again twice.
- once the thepla is cooked as well as browned, remove from the pan.
- make all the theplas this way.
- stack them up and keep in a roti basket or in covered in a kitchen napkin.
- serve methi theplas with mango or lime pickles, or potato sabzi or you can just have them plain with indian chai.