Gujarati Methi Thepla Recipes

Gujarati Methi Thepla is a popular flatbread from the state of Gujarat in India. It is made using whole wheat flour, fresh fenugreek leaves (methi), and a blend of aromatic spices. Methi Thepla is a versatile dish that can be enjoyed as a breakfast item, a snack, or as a part of a main meal. Here’s a recipe for Gujarati Methi Thepla:

Preparation time: 15 minutes
Cooking time: 20 minutes
Ready in: 35 minutes

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup chopped fresh fenugreek leaves (methi)
• 2 tablespoons besan (gram flour)
• 1/4 cup yogurt
• 2 tablespoons oil, plus extra for cooking
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust as per your spice preference)
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon grated ginger
• Salt to taste
• Water, as needed

Instructions:

1. In a mixing bowl, combine the whole wheat flour, besan, chopped fenugreek leaves, cumin seeds, coriander powder, turmeric powder, red chili powder, ajwain, grated ginger, salt, and oil.
2. Mix everything together until the oil is well incorporated into the flour mixture.
3. Gradually add yogurt and mix well.
4. Start kneading the dough by adding water little by little until a soft and pliable dough is formed. The amount of water required may vary, so add it gradually to achieve the right consistency.
5. Once the dough is formed, cover it with a damp cloth and let it rest for about 10-15 minutes.
6. After the resting period, divide the dough into small lemon-sized balls.
7. Take one dough ball and roll it out into a circular shape using a rolling pin. You can dust some flour to prevent sticking.
8. Heat a tawa or griddle over medium heat and place the rolled thepla on it.
9. Cook the thepla on both sides, applying a little oil or ghee and pressing gently with a spatula until golden brown spots appear.
10. Remove the cooked thepla from the tawa and transfer it to a plate.
11. Repeat the process with the remaining dough balls, rolling and cooking each thepla in the same way.
12. Serve the hot and freshly cooked Methi Theplas with pickle, yogurt, or any accompaniment of your choice.

Methi Thepla is best enjoyed when served warm. They can be stored in an airtight container for a day or two and make a great option for packed lunches or picnics. The flavorful blend of spices and the distinct taste of fenugreek leaves make these theplas a delightful and nutritious treat.