Methi Na Thepla | Methi Ke Thepla | Methi Ke Paratha | Gujarati Thepla Recipe | Methi Ka Thepla Gujarati dish, which is so popular, people take it for breakfast or even take it with them when they have to go on a long journey. This (Methi ke Theple) is a dish that does not spoil for even 1 week. To make it, wheat flour is mixed with fenugreek leaves or some basic kitchen spices in balanced quantities. It (Methi ke Theple) is very easy to make, and I will outline the complete method to make it even easier.
Ingredients:
1 cup of fenugreek leaves, finely chopped
2 cups wheat flour
2 tbsp gram flour
Salt to taste
One pinch of asofoetida
1 tbsp green chilli,ginger-garlic paste
1/4 cup curd
1/2 tbsp sugar
1/2 tsp celery seeds
1 tsp sesame seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Dhaniya powder
1/4 tsp cumin powder
2 tbsp coriander leaves
2-3 tsp oil
Oil/ghee for coating the theplas
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| Gujarati Style Methi Na Thepla |
Instructions:
- First of all, take 2 cups of wheat flour in a vessel. Add 1 cup washed or finely chopped fenugreek, 2 tablespoons gram flour, half a cup curd 1/2 tbsp sugar and 2 tablespoons oil and mix well.
- Then mash sesame seeds and celery well with both hands and mix. Now add half a tablespoon of green chili and ginger-garlic paste.
- Now add turmeric powder, red chili powder, coriander powder, cumin powder and salt as per taste. Mix all the ingredients well.
- Now take one and a half cups of lukewarm water and knead soft dough. Apply 1 teaspoon oil on top and mash well and keep it for 10 minutes.
- Now after 10 minutes, mash the dough again well and make balls. Keep the pan to heat. Take a ball and start rolling it in the shape of a chapati. Keep in mind that it should neither be too thin nor too thick.
- Now put it on the pan and keep the flame low to medium.
- Cook it like this for at least 30 seconds. Then turn and fry for another 30 seconds. Now, apply oil or ghee on it and coat it. Fry for 10 seconds. Take it out in a plate.
- Now make all the theplas one by one using the same method.
- Finally, all the theplas are ready. Now serve them with hot tea in the morning. You can serve it with jeera aloo at lunchtime. You can also eat them with curd, raita, or garlic chutney.
Note:
- If you want to store methi thepla for a week, skip adding curd and add 2-3 tbsp oil instead. There will be no change in its taste even after storing it for a week.
- cIf you want to take it with you on a long trip, after making Methi thepla, let it cool completely and then pack it.
-You can also add jaggery powder instead of sugar. If you do not want sweetness in thepla, you can skip both ingredients.
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