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Gujarati-methi-thepla-recipe

Methi Thepla Recipe

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5 from 1 review

Traditional thepla made with methi leaves and spices. Its a blast of flavors.

  • Total Time: 1 hour 20 mins
  • Yield: 15 1x

Ingredients

Scale
  • 250 grams – methi leaves ( 1 big bunch)
  • 2 Cups Atta – Whole wheat flour
  • 1/4 cup Besan – Chickpea flour (optional)
  • 56 tablespoon Oil
  • 1 teaspoon salt
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric
  • 2 green chillies
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon sesame seeds (optional)

Instructions

  1. Wash the methi leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. That removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Set aside.
  2. Take a couple of green chillies and grind it with 1/4 cup of water. Add more chillies if you want it spicy. Set aside.
  3. Add in all the ingredients into a bowl at once. Methi leaves ( 1 big bunch), Atta, Besan (this is optional), Oil – be generous with the oil, salt, asafoetida, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds (optional). NO water yet. Just try to combine all the ingredients.
  4. Try to mix well with your hands and slowly add water. 2-3 tablespoons at once. The moisture from the greens will start to make the dough soft. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it atleast for half an hour. Very STIFF dough is key.
  5. After half an hour the dough will be very soft and pliable. Make into small dough balls.
  6. Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
  7. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.
  8. When some small bubbles form, spread some oil on the thepla and flip.It should start to puff up. Press down on the edges of the thepla with your spatula and cook till both the sides are evenly brown.
  9. Serve hot with some chundoo (gujarati mango pickle) and yogurt.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Bread
  • Cuisine: Gujarati
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