Methi Thepla is to travellers in Gujarat what Pulihora (Puliyodarai) and Daddojanam (Thayir Sadam) are to South Indians. A roti made with wheat flour, yogurt, oil, and loads of fresh fenugreek leaves, it stays fresh for 3-4 days. The trick to making it last is to use oil liberally in the dough and while cooking a Thepla. As a result, this Methi Roti is very popular with Gujarati travellers who have to go far. It is also a popular breakfast or tea-time snack to be enjoyed with a piping hot cup of tea. It can be relished by itself or with the Keri no Chundo, Keri no Murabbo or then with plain Dahi (yogurt).
A perfectly made Thepla is thin and almost translucent, as a result I find it easy to gobble up many in one shot. 🙂
Method to Make Methi Thepla
Methi Thepla
Methi Thepla is a Gujarati roti made with while wheat flour, fresh methi, and yogurt. It stays fresh for a few days and so is a great favourite while travelling.
Ingredients
- 2 Cups Whole Wheat Flour
- 1 Packed Cup Fresh Methi or Fenugreek Leaves
- 2 + 2 tbsp Oil
- 1/4 Cup Yoghurt or Dahi
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Sesame Seeds
- Salt to Taste
Instructions
Method To Make Dough for Methi Thepla
- Chop the methi leaves to fine pieces.
- Set aside 2 tbsp of oil.
- Combine all the other ingredients and mix well.
- Add a little water at a time and knead into a semi-soft dough.
- Cover the dough with a moist cloth and set aside for 15-20 minutes.
Method to Make the Methi Thepla
- Divide the dough into 10 equal portions.
- Roll each portion of dough between your palms into a round ball.
- Pat down the dough ball to form a flat disc.
- Dust the rolling surface lightly with some flour.
- Place the dough disc onto the rolling surface.
- With a rolling pin, roll the dough into a 6? thin circle.
- Heat a tava or girdle till it is warm.
- Spread a little oil on the surface.
- Place the thepla onto the pan.
- Over medium heat, cook till the side of thepla touching the pan is golden brown with some dark brown spots.
- Flip the thepla over and cook till the side of thepla touching the pan is golden brown with some dark brown spots.
- Repeat steps 2 to 11 to make other theplas
- Serve hot with chilled dahi (yoghurt) or Chundo.
Can eat this anytime of the day, hungry or not 🙂
True that!
Me too!!!
Love this anytime of the day and always! this is my saviour in all the long travels and trips with kids…
I no longer receive updates on new posts on WordPress. Did you move your site?
Hi
There is some problem worth my posts and the Reader. The WP guys are trying to troubleshoot. 🙁
Please do subscribe to email alerts I am sorry for the trouble.
Sorry. I don’t subscribe to my own posts or comments to my posts. Or other social media updates.Technically no email subscriptions. Hope it is resolved soon.
No problem. All I can say is keep dropping by till the issue is resolved. 🙂
Theplas are looking great. Love the thin and crisp ones. And love the last picture. Between, try deactivating the plugin one by one and see it the issue goes away. That’s the first thing I do. Do you use jetpack? If so contact them..
Hi Srividhya,
Deactivated, activated. Talking to JetPack since almost a month now. 🙁
Hi,
As the last resort, I re-imported all followers from the old site. Voila! It worked like magic. The surprising thing is the old site says no followers (email and WP).
Fingers crossed that this is a permanent solution.
The thin and crisp ones are Khakras. Let me give those a try!