Thepla with Methi Leaves /Methi Thepla/Gujarati Thepla with Fenugreek Leaves
In an earlier post, I shared the Thepla recipe, which was made with dry fenugreek leaves, so the procedure also differs. Thepla with Methi Leaves is a famous and popular breakfast and snack in Gujarat. They also take this Thepla while traveling, as Thepla can be preserved for 3 to 4 days at room temperature. And it is the best tea-time snack also.
What is Thepla?
Thepla is a soft Indian flatbread, extremely popular across Gujarat; Thepla can be made with wheat flour. The various types of Thepla are cooked by varying the ingredients. Common variants include fenugreek leaves, radish, or sometimes with bottle gourd. Thepla can also be made with mashed potatoes, mixed vegetables, or even garlic. The most popular version of this traditional dish is methi Thepla.
What to serve with Methi Thepla?
You can serve this Methi Thepla with raita, curd, green chutney, or tomato & mango chutney. You can also serve with any type of curry.
The types of equipment used for this recipe are
Mixing bowl
Rolling pin with a board
Griddle/ tawa
Kitchen brush
Wooden spatula to press the Thepla
The ingredients used for this recipe are
Methi (Fenugreek) Leaves: For this dish, we will need fresh methi leaves. But alternatively, you can use Kasuri methi or dry fenugreek leaves if you don’t get fresh. I have already posted Thepla with dry methi leaves.
Flour: Here I have used all-purpose flour, wheat flour, and gram flour
Curd: I used fresh home-made curd
Cooking oil: any type of cooking oil or ghee can be used
The other ingredients are used here carom seeds (ajwain), sesame seeds, turmeric powder, red chili powder, coriander leaves, green chili, garlic paste or crushed garlic, chopped coriander leaves, and salt
HOW TO MAKE Thepla with Methi Leaves /Methi Thepla/Gujarati Thepla with Fenugreek Leaves
In a big mixing bowl add all-purpose flour, white flour and garlic paste, and chopped coriander leaves
Add sesame seeds, turmeric powder, and red chili powder
Now add curd and gram flour
Then add ajwain and oil and mix them
Now add fresh fenugreek leaves, and knead dough (if requires add little hot water)
Add little water over the dough and cover it for 15 minutes
Divide the dough into 6-7 equal parts and make small lemon size balls. Take a ball and press it a little with the help of your palm
And place it into the rolling board, and with the help of a rolling pin make it a flat circle of 5-6 inches in diameter
Slowly place them over the hot tawa/ griddle, roast both the side, then apply oil or ghee with the help of a kitchen brush
To make them soft, continue to rotate them with the help of a wooden spatula
Once fried well, both the side, then transfer to a serving plate and serve hot with raita, chutney, curd, or curry
My other related posts are
- Methi Paratha Recipe
- How to Make Makki Ki Roti
- Healthy Ragi Paratha
- How to Make Radhaballavi
- How To Make Alu kulcha
- Amritsari Poori Chole
- How To Make Ring Paratha
- Make Aloo Paratha in Different Styles
- How to make delicious chanar/chenna paratha
- How to make easy and tasty dim gola ruti
- how to make healthy chatur ruti/sattu ki roti
- how to make crispy methi khakhra
- How to make soft and tasty thepla
- How to make healthy roti/Indian flat bread
- How to prepare Vegetable roti/Indian flat bread
- how to make Broccoli roti/paratha
Thepla with Methi Leaves
Equipment
- Woodenspatula
- kitchen brush
- Rolling pin and board
- griddle
- mixing bowl
Ingredients
- 2 tbsp methi/ fenugreek leaves (chopped)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tbsp Besan/Bengal gram flour
- 1/2 cup curd
- 1/2 tbsp oil
- 1/2 tbsp carrom seeds /ajwain
- 1/2 tbsp Sesame seeds
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 2 tbsp Chopped coriander leaves
- 1 tbsp green chili (chopped)
- 5 cloves chopped garlic
- salt
Instructions
- In a big mixing bowl add all-purpose flour, white flour and garlic paste,and chopped coriander leaves
- Add sesame seeds, turmeric powder, and red chili powder
- Now add curd and gram flour
- Then add ajwain and oil and mix them
- Now add fresh fenugreek leaves, and knead dough (if requires add little hotwater)
- Add little water over the dough and cover it for 15 minutes
- Divide the dough into 6-7 equal parts and make small lemon size balls. Takea ball and press it a little with the help of your palm
- And place it into the rolling board, and with the help of a rolling pin makeit a flat circle of 5-6 inches in diameter
- Slowly place them over the hot tawa/ griddle, roast both the side, thenapply oil or ghee with the help of a kitchen brush
- To make it soft, continue to rotate them with the help of a wooden spatula
- Once fried well, both the side, then transfer to a serving plate and serve hot with raita, chutney, curd, or curry