Methi Thepla / Methi Ka Thepla / Fenugreek Leaves Flat Bread / Gujarati Thepla

About a year ago, when my husband’s colleagues arranged a small get together, one of his friends brought fried methi theplas. I tasted them for the first time and liked the taste of it. I finished 4 theplas in a go without any side dish. 🙂

After that, I started to prepare methi thepla at home, whenever I find and buy fresh methi leaves from market. Theplas are easy to make and the one I posted here are prepared using skillet/tawa. You can also deep fry them.

Basic Information:

Preparation Time: 15 minutes

Idle Time: 15 minutes

Cooking time: 20 minutes

Makes: 10-12 theplas

Below is the recipe video of the same. Please subscribe and share.

Ingredients:

Wheat flour / Atta – 1 and 1/2 cups + 1/4 cups for dusting

Gram Flour / Besan – 1/4 cup

Fresh methi leaves / Fresh fenugreek leaves – 1 cup, finely chopped

Green chilli – 1 , finely chopped

Ginger garlic paste – 1 teaspoon

Cumin seeds – 1/2 teaspoon

Ajwain / Carom seeds – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Salt – to taste

Thick curd / Yogurt – 1/2 cup

Oil – for shallow frying

Water – as required to make dough

Method:

1) Pluck the fengreek leaves from stem and wash well. Pat dry it and chop it finely.

2) In a mixing bowl, add wheat flour, gram flour, fenugreek leaves, green chilli, ginger garlic paste, cumin seeds, ajwain seeds, red chilli powder, turmeric powder and salt. Rub it using your finger tips first before adding Yogurt. The water content from methi leaves will be absorbed by flour this way.

3) Add yogurt now. Mix again for 1 minute.

4) Add water slowly till you make a tight dough. Knead for few minutes and keep aside 15 minutes.

5) After 15 minutes, divide the dough into equal sized balls.

6) Roll each ball into round disc with the help of flour and using a rolling pin.

7) Heat skillet / tawa and place the rolled thepla. Coat it with oil or butter.

8) After few seconds, turn to other side using spatula to cook the other side. Repeat this step to cook remaining theplas.

9) Serve hot with pickle and curd.

Notes:

1) Cumin seeds can be replaced with cumin powder.

2) Change the thickness of the theplas based on your preference. Since we had it immediately after preparing it, I rolled them as thin disc.

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