Methi Thepla

 


Methi Thepala is lip-smacking flatbread from Gujarati cuisine. They are prepared using whole wheat flour and Methi (fenugreek) leaves along with some spices. They are very tasty and easy to make. The best part is that if we add little extra oil to the dough, these thepalas can stay good for about a week at normal temperatures and therefore make a perfect dish to pack when traveling. 



You can also freeze them for few weeks and use them on those busy days or the days you are too tired to cook. In my home I like to serve them with some Masoor dal and Raita but you can also serve them with just yogurt (curd) and some sweet and savory pickle on side. They taste great with tea too! Basically, they are very versatile and can be served in many different ways and at any time of the day.


Ingredients-


Whole Wheat flour- 1 and 1/2 cup

Methi (Fenugreek) leaves- 1 cup

Cilantro- few sprigs

Green Chili- 1 or as per your liking

Garlic- 4-5 big cloves or 8-9 small cloves

Ginger- 1 inch piece

Cumin powder- 1 teaspoon

Coriander powder- 2 teaspoon

Powdered Sugar- 2 to 3 teaspoon

Turmeric powder- 1 teaspoon

Red Chili powder- 2 teaspoon or as per your liking

Sesame seeds- 1 and 1/2 tablespoon

Carom seeds- 1 teaaspoon

Kasuri Methi (Dried Fenugreek leaves)- 1 tablespoon

Yogurt- 1/2 cup

Salt as per taste

Oil for kneading and frying.


Now let us start!



Take few sprigs of coriander and pluck the leaves. Keep the stems on side. 


Now chop the stems in to small pieces and add it to the blender jar.


Chop 1 green chili in to small pieces and add it to the blender jar.



Then chop 1 inch piece of ginger and add it to the blender jar.



Chop 4-5 garlic cloves in small pieces and add to the blender jar.



Add 1 tablespoon of water and grind it to smooth paste.



In a big bowl, take 1 and 1/2 cups of whole wheat flour.



Add chopped coriander leaves.



Add 1 cup of chopped methi/ fenugreek leaves.



Add salt as per taste. 



Add 2-3 spoons of powdered sugar. 



Add 2 teaspoons of Corainder powder 



And 1 teaspoon of Cumin powder.






Add 1 teaspoon of Turmeric powder and Red Chili powder as per your liking.






Add 1 and 1/2 tablespoon Sesame seeds and 1 teaspoon Carom seeds.



Add 1 tablespoon Kasuri methi crushed gently between your palms.




Add 1/2 cup yogurt/ curd and then add the ginger garlic paste prepared earlier.




Mix everything nicely and then add 1 tablespoon oil. Add more oil if you want them to stay good longer.





Knead to prepare a soft dough. Coat it with 1/2 teaspoon oil and cover and keep for 15-20 minutes.



Divide the dough in around 18-20 small balls. Working on one dough ball at a time, dust a dough ball.



Roll it in flat thepla using rolling pin. You can roll all the theplas first.



Then heat a pan or tawa on medium to high flame. Cook thepla on both the sides using oil on both the side. 



Make sure that the thepla is cooked on both the sides properly and then remove it in a plate. Repeat the process with all the theplas.



Serve it with some sweet and savory pickle and yogurt/ curd.


You can also watch the process on YouTube videos


For video in English-





For video in Marathi-





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I am Sonali and Welcome to Sonali's Homefoods! Thank you for visiting my blog. This is my attempt to digitize my culinary experiments and also seek creative satisfaction. I am not a professional chef or a nutritionist. I enjoy cooking and often find it meditative as it takes my mind of many unnecessary issues. I look forward to sharing with you all, recipes that are tried, tested, tasted and appreciated by my family and friends. Some recipes that I learnt from my parents, some from my friends and their moms. Some I got from recipe books and some I got from internet. But I am most excited to share with you some recipes that I have developed myself. I look forward to enjoy this delicious journey with you all!

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