Methi Thepla
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.