Methi Thepla | Fenugreek Tortilla | Foodomania

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Methi Thepla | Fenugreek Tortilla

Feb 23, 2013         7 comments.

Believe me when I say this unleavened bread is delicious. Seriously. Write that down.

Thepla (read: Thép-laa) is the only Gujarati dish that I love. And I’m sure you will too. Of course, I couldn’t get a perfect ’round’ shape this time too. But I’m getting close! 😉

It’s quick, easy, spicy & delicious. Add fenugreek leaves (Methi), and you’ve got yourself a healthy, wholesome snack!

METHI THEPLA – The Recipe

What you need –

Add all the dry ingredients to a large mixing bowl.

Give it a good mix.

Add chopped Methi leaves

Add curd, oil & water.

Knead to form a soft dough. (about 5-8 minutes). Let the dough rest for at least 30 minutes.

Divide the dough into equal portions & roll each into balls.

On a floured work surface, place a ball and flatten it slightly.

With a rolling pin, carefully roll out to a round, thin Thepla. Use more flour if the dough sticks to the surface.

On a hot griddle, place the Thepla. Add oil around the Thepla and in the center. Let it cook on one side for 1-2 minutes on medium heat.

Flip & continue to cook on medium heat for another 1 – 2 minutes.

Serve the Theplas as is, with salted yogurt or any condiment of your choice.

Print

Methi Thepla Recipe


  • Prep Time: 10 mins
  • Cook Time: 2 mins
  • Total Time: 12 mins
  • Yield: 8-10 theplas 1x
Scale

Ingredients

Dry Ingredients

  • 2 cups Whole wheat flour
  • 1/4 cup Besan (chickpea flour) {optional}
  • 3/4 tsp Salt (adjust to taste)
  • 1/8 tsp Powdered sugar (optional – to offset the bitterness of the methi leaves)
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1/2 tsp Hing (Asafoetida powder) {can be substituted with garlic powder, but the taste will change slightly}
  • 1 tsp Red Chilli Powder (adjust according to required spiciness)
  • 1 tsp Cumin powder (jeera) {optional}
  • 1 tsp Dhania (coriander seeds’) powder {optional}

Others

  • 1 cup Chopped Methi Leaves (fenugreek) {SKIP for a plain Thepla}
  • 1/4 cup plain Yogurt (Curd)
  • Vegetable Oil (as required)
  • 2/3 cup Water

Instructions

  1. Add all the dry ingredients to a large mixing bowl. Give it a good mix.
  2. Add chopped Methi leaves, curd, 2 Tablespoons oil & water.
  3. Knead to form a soft dough. (about 5-8 minutes). Let the dough rest for at least 30 minutes.
  4. Divide the dough into equal portions & roll each into balls.
  5. On a floured work surface, place a ball and flatten it slightly. With a rolling pin, carefully roll out to a round, thin Thepla. Use more flour if the dough sticks to the surface.
  6. On a hot griddle, place the Thepla. Add 1-2 teaspoon oil around the Thepla and in the center. Let it cook on one side for 1-2 minutes on medium heat. Flip & continue to cook on medium heat for another 1 – 2 minutes.
  7. Serve the Theplas as is, with salted yogurt or any condiment of your choice

Alternative

  1. Skip the fenugreek (methi) leaves to make a plain Thepla

Tip

  1. Use water carefully. The leaves can release water an make the dough stickier

  • Category: Main
  • Cuisine: Gujarati | Indian

Check out what my friends are doing for AGC this week – Roshni, Priya S, Priya M, Radhika, Anusha, Veena & Jayanthi





7 Comments on “Methi Thepla | Fenugreek Tortilla

  1. In fact the way we make it mumbai is by heating abt 2-3 tbsp of oil and add to the atta before mixing,we also in the mixer grind 2 chopped onions 1-2 green chillies ginger garlic paste curd salt haldi jeera pdr and an overripe banana(that make the tepla soft ) .try it next time makes a big diif cut out chiili pdr

  2. Great recipe- I had always shied away from thepla, because although I like it, the version I know is made with bajri (ragi/ millet flour) and supposed to be difficult to handle and roll out. But now I have your recipe I might just give it a go!

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