What is Methi Thepla?
A popular Gujarati dish, Methi thepla is a savoury, although slightly bitter flatbread that millions of people enjoy as a delicious snack. The amazing taste of fenugreek leaves makes it a very delectable snack. It is nutritious as it is made up of whole wheat flour. Other ingredients are yoghurt, herbs, spices, green leafy veggies, and millet flours.
The fenugreek leaves have a hint of maple and are slightly bitter. It smells amazing once cooked. The amazing benefit of fenugreek leaves is reduced blood sugar levels and inflammation. Thepla is also made up of gram flour, whole wheat flour, pearl millet flour, sorghum flour. When mixed with methi, it tastes heavenly and enhances its nutritional value. Making methi thepla is very easy. The dough is slightly flattened with hands or a rolling pin and roast on a tava until golden brown. It results in soft and tender flatbreads. Enjoy it with pickle, sweet or savoury dipping sauce, or creamy yoghurt. Whether it is rainy season or you are having guests over at your place, or you want to have fun with family and friends, methi thepla is the best accompaniment for your long conversations. Check out the best methi thepla recipe and tie your apron to cook a hearty meal.
- Main ingredients
Wheat Flour- 1 ½ cup
Chickpea Flour- 3 to 4 Tbsp
Jowar or Bajra flour- ¼ cup
Finely chopped Fenugreek leaves- 1 cup
Finely chopped green chillies- 1
Grated or ginger garlic paste- 1 tsp
Red Chili Powder- 1 tsp
Turmeric- ¼ to ½ tsp
Garam Masala- ¼ tsp
Salt- As per taste
Curd- 4 tbsp
Oil- 2 tbsp for dough and frying
- Additional optional ingredients
Finely chopped coriander leaves – 1 tsp
Cumin seeds- 1 tsp
- For garnishing (optional)
A dollop of Butter
- How to prepare Methi Thepla?
- It is very easy and fast to make methi thepla. Follow the directions given below to understand how to make methi thepla.
- Start by washing methi leaves properly. Remove its tender stems, chop the leaves finely, and put in a colander.
- Use a lot of water to remove every trace of soil from the leaves.
- Take out the finely chopped fenugreek leaves in a mixing bowl and add the rest of the dry ingredients. Do not add oil.
- When kneading the dough, use water sparingly. Sprinkle as you knead so that the dough is soft and non-sticky.
- Use oil to make theplas softer and tender. Add it while kneading.
- Let the dough rest for twenty minutes after it has been kneaded properly. Cover it with a soft, muslin cloth.
- Divide the dough into small 8 to 9 balls and keep them covered for a while.
- How to make Methi Theplas?
- It is a very easy-to-follow methi thepla recipe. Follow the step-by-step instructions to make it perfect.
- Set your rolling area.
- Lightly sprinkle whole wheat flour on the rolling pin and take out one of the methi flour balls, ready to be flattened.
- Sprinkle a little flour so that the soft, tender balls do not stick to the surface and get rolled easily.
- Ensure gentle rolling movement to flatten the dough. Smear wheat flour on both sides to make rolling easier.
- When rolling methi thepla, ensure it is medium in thickness. Roll it as per the size you are looking for.
- Heat a tawa or a pan on a high flame.
- Once the tawa is hot enough, reduce its flame to medium and gently put the thepla on its surface. Allow it to roast a little and then flip it so that it gets cooked on the other side too.
- Use a little oil to cook it nicely until it is golden brown.
- Use a spatula to press thepla lightly to allow proper roasting on both sides.
- Use a kitchen tissue to keep them soft and tender.
- Eat it hot with curd, aam ka chunda, or pickle.
- How to serve Methi Thepla?
- Serve methi thepla on a plate.
- Place creamy yoghurt, pickle, or any savoury side dish to enjoy with thepla.
- Your methi thepla is all ready to serve!
Search for methi thepla online recipes and select the easiest one to follow if you are a beginner. Type how to prepare methi thepla, and you will get a lot of results. Its high nutritional value and amazing taste make it a perfect dish to enjoy on any occasion.
Tips for making Methi Thepla like a pro
- You can make delightful methi thepla using bajra or jowar to enhance its nutritional value.
- You can enhance the protein component of this dish by adding besan or chickpea flour to it.
- When kneading the dough, use curd or yoghurt to make soft methi theplas.
- The shelf life of yoghurt added theplas is low. Thus, these should be consumed within 5-6 hours of preparing them.
- If using besan or millet flour to make these theplas, add more oil to keep the texture softer and tender.
- Resting the dough for a minimum of 20 minutes is essential to cooking soft theplas.
FAQs on Methi Thepla
- How can you increase the shelf life of methi thepla?
Avoid using curd or yoghurt when kneading methi thepla dough. Moreover, add more oil to ensure thepla stays soft and tender for a long time.
- How many calories does one serving of methi thepla has?
Every serving of methi thepla has 300 calories. If you are calorie-conscious, you can go easy on oil while kneading dough or roasting theplas.
- Can I follow this Methi Thepla recipe?
Yes, you can follow this methi thepla recipe. You can also check the methi thepla recipe video to understand the instructions. It is important to check the video to understand the recipe.
Use this methi thepla recipe to prepare this nutritious and delectable Gujarati cuisine. Whether you invite your friends over to your place or spend some amazing time with your family, prepare methi thepla and serve it with utmost perfection. Do not wait for good weather; make it any day you wish to sink your teeth into this delectable dish.