Wednesday, January 23, 2013

Methi Thepla

I got introduced to Methi leaves (Fenugreek or Uluva) through my room mates who used a lot of Methi in their cooking like preparing Methi Paratha or Methi Dal. When I tried them, I liked them a lot especially the Methi Parathas. Methi leaves have a slightly bitter taste when had in raw form. How ever they have a lot of health benefits. Methi leaves are rich in iron, protein, vitamins and are low in calories. Methi Thepla is a dish from Gujarat and can be had as a break fast, snack or dinner item. It stays for a long time and many people carry it during their journeys to have as snacks. 

Methi Thepla:


2 cups Wheat flour
1 cup Methi leaves
1 Teaspoon Coriander powder
1/2 Teaspoon Turmeric
3/4 Teaspoon Chilli powder
1/2 Teaspoon Cumin powder
1/4 Teaspoon Asfoetida
1/2 Teaspoon Ajwain or carom seeds
1 Teaspoon Ginger Garlic Paste
1/2 Teaspoon crushed Green chilly 
2 Teaspoon Curd
Sugar (Optional)


Step 1: ( 5 min)
Wash Methi Leaves and chop into small pieces. 

Step 2: Making the dough for Methi Thepla ( 10 min)

  • Take a bowl and add wheat flour, coriander powder, turmeric, chilli powder, cumin powder, asfoetida, ajwain, salt and sugar to it. Mix well. 
  • Now add ginger garlic paste and crushed green chilly. Mix well.
  • Add methi leaves and mix.
  • Add curd and start trying to make the dough. 
  • Add little water if needed to make the dough. Make a dough similar to the chappathi one.                     

Step 3: (30min) 

Close the bowl and keep the dough aside for half an hr. 

Method of Preparation:

Step 1: 

Make some medium sized round balls from the dough. Using the above ingredient ratio, I was able to make 13 - 15 balls.

Step 2:

Roll the balls into thin round sheets just like how you do it for chappathi. 

Step 3:

  • Heat the Tava. Grease it with some oil. 
  • When the Tava becomes hot, put one rolled Thepla on it. Let it cook on one side.
  • Soon you can see small bubbles coming up. Now turn to the other side and let it cook. We can see golden brown spots on the already cooked side. 
  • Add some oil to the edges of the hepla and let it cook.
  • Turn on the other side for some time.
  • Again turn to the next side.
  • Take it off.

Repeat step 3 for all the rolled Theplas. Methi Theplas are ready to eat!!! Have it with some pickle or jam or any side dish that you have for chappathis or with curd... You can even eat them simply like that... Enjoy :)

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