Methi Thelpa Recipe

Welcome to our kitchen!

Today, we’re diving into the heart of Gujarati cuisine with a delicious Methi Thepla recipe. This flavorful flatbread is not only easy to make but also packed with nutrients, thanks to the addition of fresh fenugreek leaves (methi).

Perfect for breakfast, lunch, or as a snack, methi thepla is sure to become a family favorite!

Ingredients for Methi Thepla

• 2 cups whole wheat flour (atta)

• 1 cup fresh fenugreek leaves (methi), finely chopped

• 1/4 cup yogurt (dahi)

• 2 tablespoons oil (preferably sesame oil)

• 1 teaspoon cumin seeds (jeera)

• 1 teaspoon turmeric powder (haldi)

• 1 teaspoon red chili powder (or to taste)

• 1 teaspoon garam masala

• 1 teaspoon sugar (optional)

• Salt to taste

• Water, as needed

• Additional oil for cooking

Step-by-Step Methi Thepla Cooking Instructions

1. Prepare the Dough:

   • In a large mixing bowl, combine the whole wheat flour, chopped methi leaves, yogurt, oil, cumin seeds, turmeric powder, red chili powder, garam masala, sugar, and salt.

   • Mix well until all ingredients are incorporated. Gradually add water as needed to form a soft, pliable dough. Cover with a damp cloth and let it rest for about 15-20 minutes.

2. Rolling the Theplas:

   • After the dough has rested, divide it into equal portions (about the size of a golf ball).

   • Dust your rolling surface with a little flour. Take one portion of the dough and flatten it slightly. Roll it out into a circle about 6-7 inches in diameter. Use flour to prevent sticking.

1. Cooking the Theplas:

   • Heat a tava or non-stick pan over medium heat. Once hot, place the rolled thepla on the pan.

   • Cook for about 30 seconds, or until small bubbles start to appear. Flip it over and drizzle a little oil around the edges. Press gently with a spatula for even cooking.

   • Flip again and cook until both sides are golden brown with some charred spots. Repeat this process for the remaining portions of dough.

2. Serving:

   • Serve hot with a dollop of butter, yogurt, or your favorite pickle. Methi thepla also pairs wonderfully with tea!

Tips for the Perfect Methi Thepla

• Freshness Matters: Always use fresh fenugreek leaves for the best flavor and nutrition.

• Customize Spices: Adjust the spices according to your taste preference.

• Storage: Methi thepla can be stored in an airtight container for a couple of days and can be frozen for longer shelf life.