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.
Hello, aunty…. My mother just made these theplas nd were very yummy.
Aunty ur recipies are just simple and yummy….i m just facing one problem can u please tell that ur 1 cup is equivalent to how much in gms thanks…..
Pooja, there is no official measurement, but its said to have 250 gms or 1 Pao.
i have seen lot of ur videos n enjoyed them a lot .last year i tried kachori n cookies.i want to make thepla’s for travelling around two weeks , pls tell me how can i store it well so that it doesn’t get spoilt .please guide.
Deepika,
Make sure Thaplas are at room temperature before you wrap them or put them in container.
Dear Madam,
my family is traditional family from Tamilnadu. Once I had Tepla in Ahmedabad. I made it by using your tips and serve to my wife and children. They enjoyed very much because they know only Chappathi and Poori in wheat. Thank you very much.
Sivam.
Hi Aunty,
I would like to know what kind of food / recipes that I should be eating after my delivery since I am due on 25th october and I am alone in Australia with my husband.
I have tried most of your recipes which turned out to be nice and my husband enjoyed the most of it.
Thank You,
Tasneem.
Hi Aunty:
Are methi leaves safe during early pregnancy. I am around 3 months pregnant. Just wanted to know whether they are safe.
Thanks
Mahek
Mahek,
Methi is good during and after pregnancy.
Thanks Aunty
Hello aunty
I tried methi thepla today morning with tea. it tastes so good. but the problem is thepla is little bit dry. they are not like mom was making that soft. As you said i didnt use dry flour while rolling. can you please tell me where i went wrong? other recipes i tried are delicious.
Thank you so much aunty.
Kanan,
add more yogurt.