Gujarati Methi thepla is a very popular, healthy and flavorful Gujarati flat bread which can be had for breakfast or even as a snack. It makes a great travel food or picnic food. It is delicious, healthy and very easy to make. It is a great way to include greens in our diet. Today we will learn how to make methi (fenugreek) thepla following our easy recipe with step by step pictures.
Buy tender methi leaves, chop of the roots and use the leaves alone. Wash it well and chop it.
In a bowl, mix together wheat flour and bajra flour.
Add turmeric powder, chilli powder, coriander powder, oil and salt needed.
Add curd, finely chopped methi leaves and ajwain seeds. Mix everything well.
Add water little at a time and make a slightly stiff dough. Cover it and leave it to rest for 15 minutes.
Divide the dough into equal parts and make smooth balls.
Take a ball, flatten it, dust it with wheat flour and roll it out using the rolling pin just as you do for chapati. Do not roll it out too thin as the thepla will become hard after cooking. The rolled out dough should neither be too thick nor too thin.
Heat a tawa, place the rolled out dough on the tawa. When you find bubbles on the surface, flip it over to the other side. Cook both sides until golden speck appear.
Apply a tsp of ghee all over the thepla and remove from heat. This will help the theplas to remain soft even hours later.
Repeat the same process for the rest of the dough balls.
Delicious, healthy and super soft methi theplas are ready to be served.
Serve with pickle or plain yogurt or any vegetable of your choice.
Note – When packing for travel, avoid using curd, instead use more oil.
Storage – If not consuming immediately, wrap it in a soft cotton cloth or aluminium foil and keep it in a stainless steel box.
For your information – Bajra is known as Pearl Millet in English and Kambu in Tamil. Ajwain seeds is know as Omam in Tamil and Bishop weeds in English.
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