Methi Thepla-Gujarati Methi Thepla recipe- Kali Mirch by Smita

Methi Thepla are a traditional Gujarati soft flatbread that has now acquired a distinction of being a popular healthy breakfast/snack dish. Its fame is much at par with some of the other popular breakfast choices like Idli, Dosa or Parathas.

Theplas are to a Gujarati household, what a Paratha is to a Punjabi family and that’s where the similarity ends. While both the dishes are treated equally fairly on my breakfast table, sometimes I hinge more in favor of Theplas.

The reason for this lies in the simplicity of preparation and the enhanced taste of Theplas over Parathas. Besides these two factors what works in favor of Thepla is the humble accompaniment in form of Kairi Chunda served along with it. I’m a sucker for the classic combination of Thepla served hot with some delicious lip-smacking Kairi Chunda. If you haven’t devoured this classic combination yet, then truth-be-told you are losing out on something.

Theplas have attained a global distinction owing to its ease of carrying and its ability to remain unspoiled for couple of days. This explains why it remains one of most preferred choice of food to be carried on a long distance journey, not only by a Gujarati but also by non-Gujarati like me. So if you are sharing a space with a Gujarati family on train on a long distance trip, chances are they have a bag full of snacks in their possession and there is an equally brighter chance of Theplas being part of that bag.

Another important aspect that I absolutely love about Theplas is that I can pack it in my lunch box too. So every time I make it for my breakfast, I don’t need to cook for my lunch and the best part is nobody complains at my home. My family is equally fond of Theplas.

Methi Thepla is a soft flatbread that is made with combining whole wheat flour, gram flour, fresh fenugreek leaves, Curd and seasoning like Turmeric Powder, Red Chili Powder and Sugar. I find Theplas are a best way to sneak in some healthy Methi leaves in a kid’s diet. It could even be packed in for their lunch box.

Drop in on your Gujarati friend for the breakfast and chances are you may get treated to some authentic Theplas else follow this recipe to the core and be thrilled with end results.

You may also like Dudhi Thepla

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Methi Thepla-Gujarati Methi Thepla recipe- Kali Mirch by Smita

Ingredients

• 1.5 Cups=225 gms Whole Wheat Flour
• ¼th Cup=30 gms Gram Flour/Besan
• 2 Cups Fresh Fenugreek Leaves
• Cooking Oil
• 3 Green Chilies-finely chopped
• ½-tsp Turmeric Powder
• 2-tbsp Fresh Coriander Leaves-finely chopped
• 1-tsp Sugar
• ½-tsp Red Chili Powder
• ¼-th Cup=60gms Curd
• Salt to taste

Instructions

1. We will start with Kneading dough for Methi Thepla. In a large bowl, put Curd. Add Sugar, Salt to taste (1-tsp), Turmeric Powder, Red Chili Powder. Add green chilies and finely chopped coriander leaves and mix well. Now, we will add fenugreek leaves. Clean and wash leaves. Let it sit in a strainer for 15 mins to get rid of excess moisture. After 15 mins, remove from strainer and chop fenugreek leaves finely. Mix these fenugreek leaves in curd mixture and mix well.
2. Now, add Wheat Flour, Gram Flour and 1-tbsp Cooking Oil. Mix flour and leaves well. Fenugreek Leaves has lot of excess moisture. Squeeze out the moisture from the leaves while mixing. Add water in small quantities and knead a stiff dough. Do not add too much water at a time as we don’t want to make dough too soft. Stiff dough is now ready. I have used ¼th cup water while kneading. We will rest this dough for 10 mins.
3. After 10 mins, pull out a portion of dough and roll into mid-sized ball. Roll dough ball into large roti sized Thepla. Apply dry wheat flour while rolling. Similarly, roll remaining Theplas.
4. Let's roast all the Theplas on a hot iron tawa. Put a Tawa on medium heat. Cook Thepla on this tawa.
5. After 30 seconds of cooking the underside, change side and cook on medium-high heat. Smear Oil on top. Cook for 30 seconds and change side again. Smear some Oil on top. Cook until Theplas are crisp and well-cooked from both sides. Remove cooked Thepla from Tawa after 2 mins of cooking. Similarly, cook remaining Theplas.
6. We can make 10-12 Theplas in these measurements. Let's serve it hot for breakfast. I have served traditional Gujarati dish-Methi Thepla with some sweet lime pickle and Curd. You can also pack it for your or your kid's lunch box. These Theplas also stay good for 2-3 days, if kept in an air-tight container.
7. Make these delicious and healthy Theplas and remember to share your experience with us in comment section below.

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