Methi Thepla is a very popular snack of Gujarat. These are a flat breads that are made using methi leaves (fenugreek leaves). This is a fantastic way to add greens to your diet especially to your kids if they are refusing to eat them. This is also a perfect food to be taken when you are travelling long distances or going on picnics as they are easy to pack and do not spoil easily and keep well for a few days.
Theplas are very easy to prepare and takes very little time and uses the ingredients that are already available in your pantry. Theplas are not only the comfort food of the Gujarathi people but mine too as I eat them just plain whenever the hunger pangs hit me.
This is a no onion, no garlic recipe. So its perfect to make and enjoy during the vrat (fasting) days. They are light on the stomach, healthy, nutritious and filling too at the same time.
Usually I get only mini bunch of methi but recently I was able to get a big bunch of well grown methi. My kids do not eat the theplas made with the mini bunch of methi as they taste a bit bitter. I used to mix the methi leaves with a little bit of salt and keep it for some time. The leaves will start letting out water and you can squeeze the methi out of excess water and add it to the flour. This used to get rid of bitterness but I also fear the lack of nutrients when I follow this method.
Usually curd is used to knead the flour, but I have always used water to knead the dough as it will not quickly become sour. Theplas are usually served with a sweet pickle like mango chunda and yogurt (curd) but I find the sweet pickle quite foreign to my South Indian taste buds, as to me pickle always signifies spiciness. I served with spicy ginger chutney.
Methi Thepla Recipe
Prep time: 30 mins | Cook time: 15 mins | Makes: 5 to 6
Recipe Cuisine: Gujarathi, Indian | Recipe Category: Breakfast
Recipe Cuisine: Gujarathi, Indian | Recipe Category: Breakfast
Ingredients:
- Whole wheat flour – 1/2 cup
- Gram flour (Besan / Chickpea flour) – 1/2 cup
- Methi leaves (Fenugreek Leaves) – 1/2 cup
- Cumin seeds – 1/4 tsp
- Ajwain (omam) – 2 pinch
- Ginger – 1 inch piece
- Green chili – 2
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Water – 2 to 3 tbsp
- Salt – to taste
- Oil – 1 to 2 tbsp
Instructions:
- Clean, pick and wash the fenugreek leaves well to get rid of dirt. Spread on a cloth and let it be for 5 to 10 mins to get rid of excess moisture. Roughly chop the leaves.
- In a bowl mix together whole wheat flour, gram flour, red chili powder, coriander powder, turmeric powder, salt, cumin seeds and ajwain.
- In a mixie jar grind together green chili and ginger without adding water to a coarse paste. Add this to the flour mixture. Add the roughly chopped methi leaves to the flour mixture and mix well with your finger tips till the moisture gets absorbed well and it resembles like bread crumbs.
- Now add water by 1 tbsp at a time and knead to a soft dough. Shape into a ball, apply oil all over the dough. This is to prevent the dough from drying out. Keep the bowl closed and let the dough rest for 15 mins.
- Make golf sized balls and roll into a 1/4 inch flat disc using a rolling pin.
- Heat a griddle or tawa and place the thepla on it. Cook for few seconds and flip it. Add 1/2 tsp oil all around and cook till it brown spots. Flip once more and add 1/2 tsp oil around and cook till brown spots appear.
- Remove to plate and continue to cook other balls like wise and keep stacking one above the other.
- Serve with any pickle or a dry curry. You can also eat it plain as a snack during tea time.
Notes:
- Instead of water, you can use yogurt (curd) for kneading the dough.
- You can also use cumin powder instead of cumin seeds while kneading the dough. You can also add dry ginger powder (sukku podi) instead of ginger.
- Instead of oil, use ghee for cooking theplas.
- Keep the dough covered at all times to prevent drying. If the dough becomes dry it will be difficult to roll the balls into a disc and they will break.
