Methi Thepla | How to make methi thepla?

Theplas are Gujarathi masala/spicy rotis made with light spices, vegetables or greens like methi/fenugreek leaves. Theplas have simple spices like fennel/saunf and the dough is kneaded with a little yogurt which makes them soft. Adding methi leaves makes them extra tasty and flavourful. These are one of the most portable dishes, they are easy on the stomach, have very less oil yet soft and filling. They are kid-friendly and this will definitely make them like and eat their greens. Make this for picnics, travel, lunch box or even for a light dinner. More homemade parathas/bread/rotis on FOI. Theplas are best served with pickle and yogurt or a raitha.

Methi Thepla | How to make methi thepla?

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Soft, filling, light methi theplas, a Gujarathi staple

Author: Vindhya Desai

Recipe type: Lunch

Cuisine: Indian

Serves: 12-14 theplas

Ingredients

• 2 Cups whole wheat flour/atta
• 2 Tsp oil
• 2 Tbsp yogurt
• 1 Tsp fennel seeds/saunf/sompu
• ½ Tsp turmeric
• ¼ Tsp red chilli powder
• 1 Tsp coriander powder/dhania powder
• 1 Tbsp chopped coriander
• 1 Cup or 100 Gm~ chopped methi leaves
• Salt to taste
• ¼ Tsp sugar
• 1 Tbsp grated ginger and garlic
• Lukewarm water to make a dough

Method

1. Clean, wash and chop methi leaves
2. Powder saunf into a powder in a mortar
3. Add whole wheat flour in a bowl. Add dhania powder, red chilli powder, turmeric, saunf powder. Mix well
4. Add salt and sugar
5. Add grated ginger and garlic
6. Add chopped coriander
7. Add chopped methi leaves and mix well
8. Add yogurt and mix well
9. Now start adding luke warm water and start making a dough
10. When it all comes together, knead into a soft dough. Add 1 Tsp oil and knead well
11. Add remaining oil and make a smooth soft dough
12. Cover in cling wrap or clean kitchen cloth and let it rest for 1 hour atleast. It is best to let it rest for few hours before making theplas
13. To make theplas, pinch out small fist sized dough balls off the dough
14. Roll into a thepla or a thin roti
15. Roast by applying oil on both sides till golden spots appear
16. Repeat for all theplas
17. Serve hot, warm or at room temperature with yogurt, pickle or a side dish or raitha of your choice

Notes

It is best to let it rest for few hours before making theplas. This helps in gluten formation which makes theplas soft

Adding yogurt makes the theplas soft

Adjust spices and masalas as per taste

Add green chilli paste if desired

Apply ghee after roasting, when packing for lunch box, makes them extra soft and tasty

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 Stepwise:

Clean, wash and chop methi leaves

Powder saunf into a powder in a mortar

Add whole wheat flour in a bowl. Add dhania powder, red chilli powder, turmeric, saunf powder. Mix well

Add salt and sugar
 

Add grated ginger and garlic

Add chopped coriander

Add chopped methi leaves and mix well
  

Add yogurt and mix well
 

Now start adding luke warm water and start making a dough
   

When it all comes together, knead into a soft dough. Add 1 Tsp oil and knead well
 

Add remaining oil and make a smooth soft dough
  

Cover in cling wrap or clean kitchen cloth and let it rest for 1 hour atleast. It is best to let it rest for few hours before making theplas
  

To make theplas, pinch out small fist sized dough balls off the dough
  

Roll into a thepla or a thin roti
   

Roast by applying oil on both sides till golden spots appear
  

Repeat for all theplas

Serve hot, warm or at room temperature with yogurt, pickle or a side dish or raitha of your choice