Methi Thepla Recipe | Gujarati Methi Na Thepla | Methi Paratha

Methi Thepla or Methi Paratha is a Gujarati breakfast dish. Main ingredients as fenugreek or methi leaves, wheat and gram flour. With little more chilly added, you can enjoy it as it is or with curd or pickle.

Methi Thepla Recipe | Gujarati Methi Na Thepla | Methi Paratha

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. As I usually prepare for my son too, I prefer not to make the dish spicy.

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.

Tip & Tricks for making a delicious Methi Theplas:

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.

The dough should be soft and not stiff. If hard, the Theplas will turn out to be hard. Also to keep it soft, cook it on medium to high flame.

Hey, Checkout this amazing video I watched on Sortizy

Do this to avoid bitterness from methi leaves!

https://sortizy.page.link/de8tazhEH123Qr638

Methi Thepla Recipe | Gujarati Methi Na Thepla | Methi Paratha

Methi Thepla Recipe | Gujarati Methi Na Thepla

Prep Time : 15 minutes

Cook Time: 20 minutes

Servings: 8 Theplas

Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Ingredients:

Part I

2 cups Wheat flour
1/2 cup Gram flour / besan
1/2 tsp each of red chilly powder,turmeric powder & cumin powder /jeera (roasted)
1 tsp Ajwain
1.5 tsp Salt

Part II

2 cups Methi / fenugreek leaves (tightly packed chopped)
1 inch ginger fat
3 nos Green chillies big
1 handful Coriander leaves optional
1/2 cup Thick curd
2 tbsp Vegetable oil or ghee
water if needed

How to make Methi Theplas with step by step pictures:

1. Mix well all the dry ingredients under Part I in a mixing bowl.

2. Crush ginger and green chilly together in a mortal & pestle.

3. Add this to the mixing bowl along with oil or ghee. Rub it well with the flour.

4. Then add curd, methi leaves and coriander leaves. Knead everything well. Let it sit for atleast 15-20 minutes. This step is to allow the methi leaves release some moisture, which will help to bind well.

5. After resting, knead again very well. Mostly you won’t need any more water. If required, add only 1-2 tablespoons of water at a time.

6. Divide the dough into 8 equal balls. Roll it into round disc / chapattis.
7. Heat a tawa or griddle over medium heat and cook these theplas on both sides until you see golden brown spots. Smear generous amount of ghee on both sides while cooking.
8. Serve hot with simple curd, raita or any kind of pickle. I served it with sweet and sour mango pickle or known as Chunda.