methi thepla

Gujarati Methi Thepla, a must try lightly spices chapati like Indian flatbread is prepared from Whole Wheat flour, Fenugreek leaves, and other spices. Methi Thepla is light as well as healthy. It's an all time favorite at home.

Methi Thepla

Fresh Fenugreek leaves (washed and chopped finely)

Whole wheat flour

Salt

tbsp Chili powder (Or as per your spice level)

Turmeric powder

tbsp Cumin-coriander powder

tsp Hing

Oil +

Curd

Water

Take whole wheat flour in a big mixing bowl. Add chili powder, turmeric powder, Cum-coriander powder, salt, hing, and oil. Mix them.

Now add fenugreek/methi leaves and curd. Mix it with your fingertips well.

Now add little water a time and knead into semi-soft dough. It should not be too hard or too soft.

Cover it and keep it aside for 15 minutes.

After 15 minutes, take some oil in hand and knead the dough once again to smooth out. Divide the dough into 50 equal balls, flatten it out between your palms and take it in the oiled bowl.

With the help of dry flour, start rolling the thepla. Roll it into 6 to 7-inch diameter circle using a rolling pin. It should not be too thin or thick.

Heat the tawa on a medium heat.

Place rolled Methi thepla on hot tawa. Let it cook for 30 to 40 seconds or till you get few bubbles on the top.

Flip it with help of a spatula. Drizzle some oil and spread evenly. Again flip it, press it lightly with a spatula and cook until bottom side is cooked. Apply some more oil on top and flip and cook again by pressing until cooked.

10. Once cooked on both the sides remove it to the plate or in the container. Repeat the same process for the rest Methi thepla.

https://www.youtube.com/watch?v=Urb4oDOOkQs

Ingredients
Fresh Fenugreek leaves, washed and chopped finely - 3 cups / big bunch

Whole wheat flour - 4 cups

Salt to taste

Chili powder - 2 tbsp (Or as per your spice level)

Turmeric powder - 1 tsp

Cumin-coriander powder - 2 tbsp

Hing - 1/2 tsp

Oil - 1/4 cup + for frying the thepla

Curd - 1 cup

Water - 3/4 cup or as needed

Direction
1. Take whole wheat flour in a big mixing bowl. Add chili powder, turmeric powder, Cum-coriander powder, salt, hing and oil. Mix them.
2. Now add fenugreek/methi leaves and curd. Mix it with your fingertips well.
3. Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.
4. Cover it and keep it aside for 15 minutes.
5. After 15 minutes, take some oil in hand and knead the dough once again to smooth out. Divide the dough into 50 equal balls, flatten it out between your palms and take it in the oiled bowl.
6. With the help of dry flour, start rolling the thepla. Roll it into 6 to 7 inch diameter circle using rolling pin. It should not be too thin or thick.
7. Heat the tawa on a medium-heat.
8. Place rolled Methi thepla on hot tawa. Let it cook for 30 to 40 seconds or till you get few bubbles on the top.
9. Flip it with help of spatula. Drizzle some oil and spread evenly. Again flip it, press it lightly with spatula and cook until bottom side is cooked. Apply some more oil on top and flip and cook again by pressing until cooked.
10. Once cooked on both the sides remove it to the plate or in container. Repeat the same process for the rest Methi thepla.

How to freeze/ store the Methi Thepla Up to 2 to 3 months?
1. Let the Methi Thepla cools down completely.
2. Take aluminum foil, place the Thepla (Store it in a small batch, let's say 10Thepla), wrap in an foil and pack in a freezer safe Ziploc bag and store it in freezer. 
3. When you want a nice meal or for kids lunch box, just take them out, warm them slightly on tawa or in microwave and enjoy!!

Note -
You might need less water, if your washed methi leaves has water. So always start adding by little water at a time. 
Dough should be semi soft. If dough is hard then end product will be dry and chewy. If its too soft then it will be sticky and hard to roll
Do not let the dough rest for more than 15 minutes. If so Methi leaves will starts leaving the water and dough will become too soft and sticky. 
Always roll it to medium thickness to get better and softer thepla. 
Always fry thepla on medium-high heat.
If you are going to eat it in an hour, then its ok to use less oil for frying. Otherwise please go liberal on oil to get soft texture. And you are going to store it for longer period like for 3 to 4 months, please use little extra oil while frying. 

To know how to make Methi Thepla check out my website: http://www.cookingcarnival.com/methi-thepla/ 


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Methi Thepla | Gujarati Methi thepla | How to store Methi thepla for months

Thepla is a Indian flatbread made with whole wheat flour, gram flour, millet flour and spice powders. Optional ingredients like fenugreek leaves, bottle gourd or mix veggies can be used. 

Thepla Recipe (Methi Thepla)

wheat flour ((atta))

flour millet flour (optional))

besan ((gram flour) (optional))

methi leaves ((fenugreek leaves) (skip to make plain thepla))

ginger (grated or ginger garlic paste)

salt ((adjust

garam masala ((coriander powder))

turmeric ((haldi))

curd ((¼ cup yogurt) (skip to make plain thepla))

oil (for dough)

oil (for frying)

Skip if making plain thepla - Rinse methi leaves in lot of water and drain them well. Chop them finely and add to a mixing bowl.

Add all the ingredients except oil to the mixing bowl. Begin to mix well all the ingredients to bring out the moisture from methi leaves.

Sprinkle water just as needed and knead to a soft non sticky dough. Pour 1 tbsp oil and knead it well. Taste test and add more salt if you want.

Keep it covered and rest the dough for 20 mins. Divide the dough to 8 to 9 portions. Make balls and keep covered.

Make Dough

Lightly dust flour over the rolling area. Place a ball over the flour and flatten it slightly. Smear flour on both the sides.

Begin to roll to a 8 inch thepla of medium thickness. Similarly make about 5 and keep them aside on the platform. If you want you can cut them with a 8 inch lid.

Heat a pan or tawa on a medium high heat until hot enough. Transfer a thepla to the tawa.

Cook on a medium heat until half cooked on the bottom, then turn it and cook until golden spots appear on both the sides.

In between press down the thepla with a spatula for even cooking.

Drizzle about half tsp oil or more on each. Stack them on a cloth or kitchen tissue to keep them soft.

Serve methi thepla with curd, pickle or aam ka chunda.

How to make Thepla

https://www.youtube.com/watch?v=SdCegmuafuo

Thepla recipe link : https://www.indianhealthyrecipes.com/methi-thepla-recipe/

Music courtesy :  https://www.youtube.com/user/Vexento

Thepla Recipe | How to make Methi Thepla | Healthy breakfast recipe

Thepla recipe comes from the Gujarati cuisine and are popular flatbreads made with whole grain flours. Spiced and savory methi thepla are healthy flatbreads made with fresh fenugreek leaves and multi grain flours.

Thepla | Gujarati Methi Thepla Recipe

fenugreek leaves

whole wheat flour (- 120 grams)

flour

pearl millet flour

sorghum flour ((jowar flour)

ginger

red chili powder (or cayenne pepper)

turmeric powder

cumin powder ((ground cumin))

Coriander Powder ((ground coriander))

salt (or add as required)

Curd ((yogurt)

oil (as required for roasting thepla)

Rinse 1 cup methi leaves very well in water. Then drain them and chop finely.

In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don&#039;t have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.

Add all the spices and herbs.

Add the chopped methi leaves. Mix everything well.

Add curd (for a vegan option add very little water instead of curd).

Mix again and knead into a dough. Don't add water while kneading as methi leaves release water.

Knead to a soft and smooth dough. Add more curd if needed while kneading.

Kneading dough

Make medium sized balls from the dough.

Take a medium sized ball and sprinkle some flour on it.

With the rolling pin begin to roll the thepla.

Roll them to a round of about 5 to 6 inches in diameter.

Rolling to flatbreads

On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.

Spread oil on this side. Flip the thepla again when the second side is half-cooked.

Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.

You can also press the thepla with spatula while cooking.

Remove and keep it in a roti basket.

Serve methi thepla hot or warm or at room temperature.

Cooking thepla

Enjoy methi thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda.

You can also eat these with a simple Batata nu Shaak. Methi thepla also pairs well as a side snack with Masala Chai or Ginger Chai.

Serving suggestions

Methi thepla are best when enjoyed either right away or later the same day. They will keep well for up to 3-4 days when you make them without curd.

So if you want to have them later after a few days, do not add curd as it will lessen its shelf life. Simply knead the dough with water. Store cooled flatbreads in an airtight container and keep at room temperature.

They also freeze well. Simply wrap a stack of cooled methi thepla in foil before storing in an airtight freezer bag, and keep in the freezer for up to 3 months.

Thaw in the fridge and later reheat these flatbreads either in a skillet on the stove or in the oven for just a few minutes until warm.

Storage

https://content.jwplatform.com/videos/nCN9W2DT.mp4

Methi Thepla Recipe with video and step by step photos. Methi Thepla is delicious flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour.

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Thepla Recipe (Methi Thepla)

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