Methi Thepla – A Popular Gujarati Special Roti

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

Print

Methi Thepla

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

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.

Course: Main

Cuisine: Gujarati, Indian

Keyword: Fenugreek Roti, Methi Paratha, Methi Roti, Methi Thepla

Servings: 10

Author: Aruna

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

1. Chop the methi leaves to fine pieces.
2. Set aside 2 tbsp of oil.
3. Combine all the other ingredients and mix well.
4. Add a little water at a time and knead into a semi-soft dough.
5. Cover the dough with a moist cloth and set aside for 15-20 minutes.

Method to Make the Methi Thepla

1. Divide the dough into 10 equal portions.
2. Roll each portion of dough between your palms into a round ball.
3. Pat down the dough ball to form a flat disc.
4. Dust the rolling surface lightly with some flour.
5. Place the dough disc onto the rolling surface.
6. With a rolling pin, roll the dough into a 6? thin circle.
7. Heat a tava or girdle till it is warm.
8. Spread a little oil on the surface.
9. Place the thepla onto the pan.
10. Over medium heat, cook till the side of thepla touching the pan is golden brown with some dark brown spots.
11. Flip the thepla over and cook till the side of thepla touching the pan is golden brown with some dark brown spots.
12. Repeat steps 2 to 11 to make other theplas
13. Serve hot with chilled dahi (yoghurt) or Chundo.