Methi Thepla
December 1st, 2010 filed under Breads, Snacks
Methi Thepla is favorite Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food.
Recipe will 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
- Mix all the dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
- Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
- Knead the dough for 2 minutes on a lightly greased surface to make smooth and pliable dough.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
- Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
- Take each dough and press it in some dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour. However, do not use any dry flour towards the end of the rolling. This will make the Thepla dry.
Cooking the Thepla
- Heat the skillet on medium high (iron skillet works better). To see if the skillet is ready, put a couple of drops of water and it should start to sizzle, immediately.
- Place the Thepla over the skillet. As the Thepla’s cooking, the color of the dough will change and have a dryer look. Turn over the Thepla using a spatula. You should see golden-brown spots on the semi-cooked side.
- Wait just a few seconds and place 1/2 teaspoon of oil onto the Thepla and spread with a spatula. Turn over the Thepla.
- Using your spatula, lightly press the entire Thepla. This will help it cook all the way and it may puff up in some areas.
- Turn over the Thepla again and press with the spatula making sure it is golden-brown on both sides. Remove from heat.
- Repeat with the remaining dough, till they are all done.
Serving Suggestions
Serve as is or with plain yogurt or pickle.
Variation
This recipe uses dry fenugreek leaves as it is available year round. But using fresh fenugreek leaves is ideal if you can find it. Substitute the dry leaves for 1/2 a cup of fresh chopped fenugreek leaves.
Hi Aunty
Can I replace methi leave with curry leave, methi leave is not available in mauritius. Thanks to reply.
hi manjula anty…. aap ka methi thepla best tha mein ne shaam k naashtay par banaya sab ko bohut acha laga aap please pani puri bhi banana sikha dein plzzzzzzzzz ……thankyou
Nosheen, the pani puri recipe is found under the Appetizer category.
Thanks a heap for this recipe!! I have some fresh methi growing in my backyard and its time to pull it out. All along I was wondering what to do with it. Looks like a yummy recipe, and the methi is organic too!!!
Hello
I am the first time user of your website. yesterday i bought fresh fenugreek leaves, i tried to make a methi thepla using the fresh leaves. but i am wondering do i have to fry the fresh leaves before i add in to it.
please clear me out.
thanks
Rajee.
Rajee,
Wash and remove the hard stems from the leaves and cope them fine and mix in the flour to make the dough use in the same proportion as dry leaves.
Hello
I have tried 3 times to make this thepla, but each time their turn out hard.
I make roti all the time, no problems there???
Is my temp. of cooking wrong?
namasty aunty:
this the first time to sign in your website
n i really liked it … i love india n india’s food.
by the way i’m egyptian.
Namaste Aunty
Can we use fresh methi leaves in place of dried ones…
Janet,
Yes fresh methi will taste great.
Tried this recipe. Comes out great. Made some and took it for a trip, lasted for 4 days. Was in the ice box, thawed it before use and reheated it on medium heat, extemely tasty!!! Thanks.
hi aunty,
can u tell me which brand iron skillet you are using in the video?
Meeta, from looking at the video, the skillet looks like it could be Calphalon brand.
If you are in the US you can find this brand at cooking stores and large department stores like Macy’s.
Calphalon also has outlet stores at the major outlet malls.
thank u jaya for ur prompt reply…..i live in toronto (canada) and we have calphalon brand stores here too…. will go and buy it soon… once again thank you very much
Hi aunty
I love yr site and I tried many of receipes too which as usual turns out great at the very first time.So thanks for that.
Since being gujju and I make this frequently (although My mom makes the best ) would like to make little addition –
add garlic (finely grated ) and ajawain then c the change in taste.they are awesome.heart healthy too.
Thanks once again.