Methi Thepla Recipe, How to make Methi thepla

Methi thepla recipe with step by step photo:

Methi theplas are prepared with numerous styles. These theplas are prepared from wheat flour, gram flour and spices. These can be packed in lunch or can be carried when off for an outing. It can be stored for approx. 2-3 days.

Methi Theplas are flatbreads made from fresh fenugreek leaves and whole wheat flour along with some spices. It is light as well as healthy snack.

Step by step methi thepla recipe:

1. Take a big mixing bowl. Add chopped fenugreek leaves and spice powders- red chili, turmeric and coriander powder, salt, carom seeds, green chili, ginger, garlic, curd and oil.
   
2. Mix and keep it aside for 5 minutes.
3. Add wheat flour and gram flour and by adding little water at a time, knead dough.
   
4. Cover and keep the dough aside for 15 minutes to rest.
   
5. Now grease your hands with some oil and knead the dough until smooth. Make 10-12 equal size portions.
6. Preheat a skillet/griddle. Take a dough portion and roll giving it a round shape. Dust the dough with some dry flour and place it on a rolling board. Roll into a thin 6-7 inch diameter thepla with a rolling pin.
   
7. Now place the rolled thepla on the griddle. When theplas turn little darker, flip side and spread some oil on upper surface. Again flip the side and spread little oil on other side as well. Roast thepla on medium flame on both side, until it gets brown spots.
   
8. Thepla is ready, take it off the flame. Likewise prepare all the theplas. 
   

If you are looking for more paratha recipe, then do check Mooli paratha, aloo paratha, Punjabi aloo paratha and lachha paratha. 

Methi Thepla recipe below:

Methi thepla recipe Prep time Cook time Total 10 min 20 min 30 min Famous gujarati snack, methi thepla/flatbread   AUTHOR: Monali RECIPE TYPE: Bread CUISINE: Indian SERVES: makes 12 theplas INGREDIENTS (measuring cup used, 1 cup=240 ml) 1 cup wheat flour ¼ cup gram flour 1/3 cup fenugreek leaves, chopped 2 tbsp. oil ¼ cup curd, plain yogurt ¼ tsp turmeric powder/ haldi ¼ tsp red chili powder ½ tsp coriander powder ¼ tsp carom seeds/ ajwain 1 tsp grated ginger/adrak 1-2 garlic clove, minced/ lehsun 1 medium sized green chili, finely chopped ½ tsp salt or as per taste Oil /ghee for thepla DIRECTIONS Take a big mixing bowl. Add chopped fenugreek leaves and spice powders- red chili, turmeric and coriander powder, salt, carom seeds, green chili, ginger, garlic, curd and oil. Mix and keep it aside for 5 minutes. Add wheat flour and gram flour and by adding little water at a time, knead dough. Cover and keep the dough aside for 15 minutes to rest. Now grease your hands with some oil and knead the dough until smooth. Make 10-12 equal size portions. Preheat a skillet/griddle. Take a dough portion and roll giving it a round shape. Dust the dough with some dry flour and place it on a rolling board. Roll into a thin 6-7 inch diameter thepla with a rolling pin. Now place the rolled thepla on the griddle. When theplas turn little darker, flip side and spread some oil on upper surface. Again flip the side and spread little oil on other side as well. Roast thepla on medium flame on both side, until it gets brown spots. Thepla is ready, take it off the flame. Likewise prepare all the theplas.  SERVING SUGGESTION Mouthwatering Methi Thepla can be served with pickle, curd, chutney or any sabzi of your choice. I relish theplas with some raita or kadhi.