Methi na Thepla | Gujarati Methi Thepla | Theplas Recipe | Theplas


methi na thepla


Methi na Thepla, as the name says is made from methi, which is a main item of the recipe, and is a popular Gujarati dish. It is also known as Gujarati methi thepla. Think of a delicious and healthy food, this cuisine would cross your mind. Thanks to methi, because it is among the top green leaves with many medicinal properties. Try methi na thepla as a break from dishes like chapati.

This theplas recipe uses two flours: wheat flour and besan. The recipe that follows also has curd as a key ingredient. Together these three items make the Gujarati methi thepla lip-smacking.


The coriander, chili and jeera powder too add to the fine taste of this dish, which is also a superb choice to pack for short trips.

Another key ingredient in the theplas recipe is ajwain. It aids in the digestion of this food.

TIP
methi na thepla rolls
Make a salad with carrot gratings and onion, cucumber and tomato chops, salt and lemon juice.

Fill a thepla with the salad. Roll the thepla and cut it into two or three pieces.

Relish these extra nutritious rolls as snacks with say, a hot cup of coffee or tea. Children in particular would like these rolls.

Here is one more trait of methi na thepla that would stoke your interest to make it: The Gujarati methi thepla does not require a side dish. A pickle like sweet mango pickle, however, would make the theplas more enjoyable to savor. Here is how to make sweet mango pickle.

Palak chutney can be another choice as a side dish with health benefits.

More Methi Recipes
Are you interested in other methi recipes?

Visit the methi recipe central, for a list of dishes made from this wonder green leaves.







gooseberry jam
Gooseberry jam is a lip-smacking jam for dishes like chapati and bread.



Quantity: 8-9 theplas

Ingredients:

1. Methi leaves / mentikoora / vendhaya keerai / menthya soppu / fenugreek leaves, 1 cup tightly packed
2. Wheat flour 1 cup
3. Besan 1/4 cup
4. Jeera / cumin powder 1/2 teaspoon
5. Dhania powder / coriander powder 1/2 teaspoon

Here is how to make coriander powder
6. Chili powder 3/4 teaspoon or to taste
7. Turmeric 1/4 teaspoon

Do you know that turmeric is a storehouse of medicinal values?

Read What are the Benefits of Turmeric?, in the blog, for more info.
8. Ajwain 1/4 teaspoon
9. Oil 2-3 teaspoons for making the dough
Oil, as required, for cooking
10. Curd/ yogurt 2 tablespoons
11. Salt to taste

How to make Methi na Thepla?


1. Pick and clean the methi leaves.

methi na thepla s1

Refer to the section How to Pick and Clean Methi Leaves in the Methi Recipes page.

Strain the water.
2. Chop the leaves.

methi na thepla s2
3. Mix all the other ingredients except oil, curd and methi leaves.

methi na thepla s3

methi na thepla s3b
4. Add methi leaves and oil.

methi na thepla s4

Mix.

methi na thepla s4b
5. Add curd.

methi na thepla s5

Mix and make a dough which is slightly firm.

methi na thepla s5b

IMPORTANT
As the methi itself contains water, the dough becomes soft gradually.
6. Cover and keep aside for 10-15 minutes.

methi na thepla s5c
7. Make a lemon-size ball.

methi na thepla s7

Flatten the ball.

methi na thepla s7b
8. Coat a flattened ball with wheat flour by dipping the ball in the flour.

Roll the raw thepla thinly.
methi na thepla s8

Cook the thepla on a hot tava on a medium flame.

methi na thepla s9

IMPORTANT
Do not cook the theplas on high flame because the brown spots will appear on the surface very fast, which will result in the theplas not cooking properly.

As rolling and cooking the methi na thepla or Gujarati methi thepla is similar to methi chapati, refer to the section how to make methi chapati / methi paratha for details.
9. Methi na thepla or Gujarati methi thepla is ready.

methi na thepla final

TIPS Methi na Thepla
1. Add roasted and ground groundnut powder, which is not a traditional item of the recipe, in Step 3, if you wish to make the theplas tastier.
2. Add carrot gratings to increase the nutritional value, and coconut gratings to enhance the taste of the theplas, in Step 4.