Methi Thepla

December 1st, 2010 filed under Breads, Snacks
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Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.

Make 6 to 8

Ingredients:

  • 1 cup whole wheat flour (atta)
  • 1/4 cup gram flour (basen)
  • 1/8 teaspoon asafetida (hing)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoon red chili flakes adjust to taste
  • 1 1/4 teaspoon salt adjust to taste
  • 1/4 cup dry fenugreek leaves (kastoori methi)
  • 2 tablespoons oil
  • 1/4 cup yogurt (dahi)
  • About 3 tablespoons of water as needed
  • Approximately 1/4 cup of oil for cooking

Method

  1. Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
  2. Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest
    at least ten minutes.
  3. Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
  4. Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
  5. Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
  6. Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
  7. After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
  8. Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
  9. Repeat with the remaining dough, untill they are all done.

Serving Suggestions

Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.

Variation

This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.


If you enjoyed the recipe for Methi Thepla, here are more great recipes you should try from Manjula's Kitchen.

40 Responses to “Methi Thepla”

  1. […] Methi Thelpa | Manjulaskitchen.com […]

  2. Shobha says:

    Dear Mrs Manjula,

    Its a pleasure making dishes using your recipes and thank you so much for the great website which makes cooking simple and easy. I have a small doubt regarding using fresh methi leaves for thepla.How long do I have to soak them in water and is there anything else that I have to do prior to start making thepla using fresh leaves?

  3. [...] feast: Methi Thepla (A very thin flatbread that’s  heavily flavored with tumeric and fenugreek) Idli and [...]

  4. [...] powder, and chilli. Although I’m pretty sure Asha didn’t use cumin, this recipe from Manjula’s Kitchen otherwise looks pretty damn close. She served the methi thepla with plain dahi (yoghurt), and a [...]

  5. esin parikh says:

    I am turkish women , my housband is indian .I try to learn indian kitchen . Your recipes are wonderfull, I can follow them very easy , and they come out tasty. My sister in law who is great cook likes my paratha which I did from your recipe. Thank you so much.

  6. Meenakshi says:

    Your website is just fantastic as are your recipes. I am not much of a chef but whenever I read one of your recipes, I want to get in the kitchen and cook.

    Meenakshi

  7. Nazma says:

    Very nice recipes. Just one question. Can I ise kasoori methi alone or do I have to soak it in water first.

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