METHI THEPLA
Methi Thepla is a Gujarathi flatbread made out of wheat and gram flours with chopped fenugreek leaves. It is a lightly spiced paratha with mild flavours and is often had for breakfast or for lunch. In Gujarathi it is called Methi Na Thepla and is a favorite bread variety of my daughter. I pack her lunch with this at times and each time she will say “It was awesome ma!” The joy of feeding your kids and family members gives utmost satisfaction to me and keeps me going. Methi or fenugreek has a slight bitter taste due to which kids dislike it. It is rich in iron and minerals and is good for Diabetic patients. This recipe can be made in a matter of minutes and the secret to a soft thepla is in kneading the flour. Addition of various spices adds a nice flavour and is best eaten when hot. It becomes an easy lunch box option as well and if you want you can knead the flour the previous day itself and keep it in the fridge wrapped in cling foil.
My Gujarathi friend tells me this can be packed for picnics and for travels as well. Addition of caraway seeds aids in digestion and gives a mild taste. Also this can had even 2-3 days of preparation and stays soft too. It is a good way to teach kids about eating greens and including them in our diets. Also anither variety of thepla is popular with bottle gourd or lauki. You can grate the bottle gourd and add in place of fenugreek leaves. The methi leaves makes the bread healthier and addition of gram flour yields in soft theplas. I have a few fenugeek recipes in my blog such as Methi Paratha , Methi Muthia and Methi Matar Pulao. Do check out this recipe and let me know.
| Prep Time | 20 min |
| Cook Time | 10 min |
| Servings |
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- 1 cup Wheat Flour
- 1/4 cup gram flour
- 1 cup Fenugreek Leaves
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Caraway Seeds
- 1/4 tsp cumin
- 1/3 cup curd
- 1/2 tsp Grated Ginger
- 1/2 tsp Green Chilli Paste
- 3 tsp Oil
- To Taste salt
Ingredients
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- In a bowl add wheat and gram flours.
- Add grated ginger and green chilli paste.
- Add red chilli powder,cumin powder, turmeric powder, cumin and caraway seeds.
- Meanwhile wash and pat dry fenugreek leaves.
- Chop and add this to the flour mixture.
- Add curd now.
- Mix well with your hands.
- Add salt and oil.
- Mix well.
- Soft dough is ready.Allow it to rest for 10 minutes.
- Roll it in to balls.
- In a roller pin dust with flour and start rolling.
- Roll it to medium thickness.
- In a tawa add oil and once it gets heated roast it on one side.
- Flip and roast on the other side.
- Serve immediately with curd and pickle of your choice.
Add more red chilli powder if you like thepla to be spicier.
Rest the dough for 10 minutes at least.
Mixing curd helps in softer theplas.
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