Methi Thepla Recipe (How to make Gujarati methi na thepla)
US measuring cups are used (1 cup = 240 ml)
Servings 12 thepla
Calories 363kcal
Ingredients
For methi thepla dough:
- 1 ½ cups Whole wheat flour (Chapati atta) + some more for dusting
- 1 teaspoon Red chili powder
- 1 ½ teaspoon Coriander powder
- 1 teaspoon Cumin powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Ajwain (Carom seeds) optional
- Salt to taste
- ¾ cup Fenugreek leaves (Methi leaves) plucked, measured, washed and then chopped
- 2 small Green chilies chopped finely
- 1 teaspoon Ginger paste or freshly grated or crushed
- 3 tablespoons Oil + more for frying the theplas
- little less than ½ cup Warm water **
Instructions
Making dough:
- Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.
- Add green chilies, ginger paste, methi leaves and oil.
- Mix it with your fingertips. it will be crumbly looking texture.
- Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.
- Cover it and keep it aside for only 15 minutes.
- Do not let it rest for more than 15 minutes. If so methi leaves will starts leaving the water and dough will become too soft and sticky.
- After 15 minutes, knead the dough once again to smooth out. Divide it into 12 equal smooth balls. Flatten it out between your palms.
Making methi thepla recipe:
- Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board.
- Heat the tawa or pan on medium-high heat for shallow frying thepla.
- Place rolled thepla on hot tawa.
- Fry both sides similar to paratha till it has golden brown spots and no more raw looking.
- Once cooked on both sides remove it to the insulated container.
- Repeat the same process for rest theplas.
Notes
** Water - you might need less water, if your washed methi leaves has water then you might need less. So it good idea to start with 1-2 tablespoons of water and keep kneading and adding the water as needed. I washed the methi and kept them in a colander. By the time I use in the recipe they are pretty dry so I used more water.
Nutrition
Serving: 3thepla | Calories: 363kcal | Carbohydrates: 37.5g | Protein: 5.4g | Fat: 21.2g | Saturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 300mg | Potassium: 90mg | Fiber: 1.8g | Sugar: 0.4g
*Nutrition information is a rough estimate for 1 serving
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