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Methi Thepla Recipe

Methi Thepla is a flatbread and a popular Gujarati breakfast recipe. Instead of having normal methi paratha, try this delicious and nutritious thepla.

Coursebreakfast, lunch, Snack
CuisineIndian

Servings	Prep Time
11	30minutes

Cook Time

30minutes

Servings	Prep Time
11	30minutes

Cook Time

30minutes

Ingredients

1cup methi leaves
1cup(120 gm) whole wheat flour
40gm pearl millet flour(bajra flour)
40gm sorghum flour(jowar flour)
40 gm ( gram flour or chickpea flour) or 40gm besan
1/2inch or 1-1.5 Tsp Ginger
1-2 Green chillies(hari mirch)
1/2tsp Red Chilli Powder
1/2tsp Cumin Powder
1/2tsp Coriander Powder
1/2tsp Turmeric Powder
3/4tsp Salt(or add as required)
1tbsp olive oil
4-5tbsp yogurt(or water, for kneading)
Some oil for roasting thepla

Instructions

For Kneading Dough

Rinse methi leaves properly with water. Drain and finely chop them.
Take a mixing bowl, add whole wheat flour, 1/4 cup besan, 1/4 cup bajra flour and 1/4 cup jowar flour. Add all the herbs and spices and the chopped methi leaves. Mix all the ingredients well.
Now add curd and mix again.
Pour water, only if needed, and make sure that the dough is not sticky.
Now pour 1Tbsp oil and knead the dough well.

For Making Methi Thepla

Make medium sized balls from the dough and sprinkle some flour on it.
Roll the thepla with the rolling pin.
Heat the tawa or skillet and place the thepla over it.
Cook methi thepla until you get golden to brown spots on it and spread oil on both the sides. Once properly cooked, take it off the tawa or skillet.
Your Methi Thepla is ready! Serve it with plane curd or mango pickle.

Recipe Notes

For frying, instead of oil use ghee if you want to.
If you do not have bajra flour and jowar flour then you can mix whole wheat flour and gram flour.