Monday, March 6, 2017

Methi thepla recipe | Methi ka thepla recipe



Today I am going to share you methi thepla. This is a healthy and flavorful flatbread from Gujarati cuisine prepared by using fresh fenugreek leaves and can be served for breakfast or lunch with thick curd or any pickle of your choice.

Methi thepla is the best travel food, which has a longer shelf life when compared with other roti’s and can easily preserved for at least 2 to 3 days at room temperature.



Author: Naga Harisha
Recipe Type: Breakfast / Lunch
Cuisine: Indian
Serves or Yields: 10 to 12

Ingredients for methi thepla:

  • Ajwain seeds – ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt – ½ tsp or required amount
  • Sesame seeds – 1 tsp
  • Sugar – 1 tsp
  • Roasted cumin seeds powder – ½ tsp
  • Coriander powder – ½ tsp
  • Curd – ½ cup 
  • Ginger – 1 Inch size
  • Green chili – 1 or adjust according to your spiciness
  • Red chili powder – 1 tsp
  • Oil or Ghee – 2 tsps for dough and required quantity to fry thepla
  • Methi leaves – 1 cup
  • Finely chopped coriander leaves – 2 tbsps
  • Whole wheat flour – 2 cups + Some flour to dust thepla
  • Water – 1/4 cup or required amount

Procedure for methi thepla: 

  • Wash methi leaves thoroughly under running cold water, drain out all the water and finely chop it. Also grind ginger and green chillies into fine paste.
  • Into whole wheat flour add finely chopped methi or fenugreek leaves, ginger and chili paste, sugar (here by adding sugar it balances the bitterness of methi leaves), sesame seeds, salt, cumin seeds powder, coriander powder, ajwain seeds, turmeric powder, red chili powder, chopped coriander leaves, curd, oil or ghee. Now mix all the ingredients well and gradually add water, make into soft dough.
  • Grease the dough with some ghee or oil, cover the dough and rest it for half an hour. Knead it well for minute and divide the dough into equal portions.
  • Take a dough ball and cover the remaining. Dust the dough ball with some flour and roll it by using rolling pin in a circular disc shape like chapatti. it should be neither too thin nor thick.  Dust off the excess flour and transfer to other plate. Repeat the same process for remaining.
  • Now on a hot tawa, place the rolled thepla and fry until you see the bubbles on top. Flip to other end. Apply some ghee or oil. Again flip to other end and apply some ghee or oil. Here by using ghee thepla’s will be nice and soft even after hours later.
  • When you can see the golden spots from both the sides this is nice and done. Transfer to other plate and repeat the same process for the remaining. You can take these methi thepla’s while travelling as it stays fresh for 2 to 3 days.
  • Serve this methi thepla along with thick curd or any pickle of your choice. 

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