Methi Thepla

Preparation time
45 mins
Cooking time
10 mins
Difficulty
moderate
Serves
4 people
Meal course
Breakfast
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1 cup
Wheat Flour
1 per taste
Salt
1 as required
Chilli powder
1 as required
Turmeric powder
1 as required
Oil
1 as required
Water
1/2 bunch
Fenugreek or Methi leaves
Methi Thepla

Methi thepla (Methi paratha) – Gujarati Delicacy: We shall learn a quick and instant Gujarati dish which is popularly called as Methi Thepla.

Add ons: you can try with any of the following combination

Tea

Pickle- Mango pickle/ green chilli

Curd

Garlic chutney

Aloo subzi

Storage: Can be taken during travel and store without refrigeration. Lasts for four to five days without getting spoiled. Please do try and give us your feedback.

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Pooja Doshi is a passionate blogger and foodie. She likes to try new cuisine and exploring the culinary world.
  1. To start with, cut the Fenugreek or methi leaves into small pieces and wash it thoroughly
  2. Once washed keep it aside
  3. Take a bowl full of wheat flour in a kneading plate, to this you will have to add salt- 1tsp, chilli powder 1tsp, turmeric – ½ tsp
  4. Next, add oil to this mixture
  5. The reason of adding oil is that it will give you enough softness and the theplas (parathas) will be more softer once prepared
  6. Once you mix all these ingredients add methi leaves (fenugreek)
  7. Since, there is already some portion of water content in the methi leaves post cleaning mix all the ingredients and see to it the dough is not very hard neither very loose
  8. It should be ideal to roll without breaking or sticking to your roller
  9. Only if required, add very little water to knead the dough
  10. Once the dough is ready keep it aside for 10 to 15 minutes
  11. Post this take some oil again (1tbsp) and knead the dough nicely
  12. Make small rolls from the dough and roll it round like Chapatti
  13. Take a pan on which you generally make rotis or parathas and put the rolled thepla on it
  14. You will have to roast thepla on both the side with oil
  15. You will find thepla slightly roasted
  16. Ensure you apply oil properly so that the theplas remains soft while you take a bite

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