Methi Thepla Recipe | Gujarati Methi Na Thepla
September 20, 2016
I remember tasting many of the Gujarati dishes and snacks, as one of my childhood friend was a 'gujju'. Then I always wondered why these gujjus eat ghee so lavishly and still they manage to maintain their health and look young. Ghee itself could be the reason.
Recently while talking to a friend, got hold of the recipe. And finally with some variations, I'm making it so often.
I make sure that I include green leafy vegetable in my meals at least once or twice a week. And even as winter is on, leafy vegetables should be easily available to you. These theplas have longer shelf life, if ghee smeared lavishly and can be packed for a long drive journey.
How to make Methi thepla recipe:
1. Mix well all the dry ingredients under Part I in a mixing bowl. Crush ginger and green chilly together in a mixie. Add this to the mixing bowl along with all the ingredients under Part II except water. Knead and add enough water little by little to combine all together and to get a soft dough.Caution :Careful while adding water, if water is more, dough will be sticky and you will end up adding more flour, which we don't want.
2. Let it sit for atleast 15-20 minutes, which is optional. I would recommend as this will make the dough little softer.
3. Make small balls out of it and roll it into round chapatis.
4. Heat a tawa or griddle over medium heat and cook these theplas on both sides until you see golden brown spots. Smear little oil or ghee on both sides while cooking.
5. Serve hot with simple curd, raita or any kind of pickle. I served it with sweet and sour mango pickle or known as Chunda.
Methi Thepla Recipe | Gujarati Methi Na Thepla
INGREDIENTS
Part I
Part II
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INSTRUCTIONS
- Mix well all the dry ingredients under Part I in a mixing bowl. Crush ginger and green chilly together in a mixie. Add this to the mixing bowl along with all the ingredients under Part II except water. Knead and add enough water little by little to combine all together and to get a soft dough.Caution : Careful while adding water, if water is more, dough will be sticky and you will end up adding more flour, which we don't want.
- Let it sit for atleast 15-20 minutes, which is optional. I would recommend as this will make the dough little softer.
- Make small balls out of it and roll it into round chapatis.
- Heat a tawa or griddle over medium heat and cook these theplas on both sides until you see golden brown spots. Smear little oil or ghee on both sides while cooking.
- Serve hot with simple curd, raita or any kind of pickle. I served it with sweet and sour mango pickle or known as Chunda.
RECIPE NOTES
My cup measurement ; 1 cup = 250 ml. All the measurements are leveled, until otherwise mentioned. Here, I have used ajwain and coriander leaves, which are totally optional. However, ajwain helps in digestion and coriander gives a good taste to the theplas.
I have used here wheat and gram flour, but theplas can be made with different kind of flours like Jowar, Bhajra. Or if you don't have none, can use only wheat flour also. Never chop fenugreek with knife, it will taste bitter. Tear it small using your fingers.
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