Methi Thepla Recipe

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Methi thepla is a healthy and popular Gujarati flat bread made of whole wheat flour, besan and fresh methi leaves. It is a wholesome and satiating breakfast that you can also serve as snack with masala chai or ginger tea.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: Gujarati, Indian

Keyword: methi thepla

Servings: theplas

Calories: 76kcal

Author: Harini

Ingredients

1.5 cups whole wheat flour
1/2 cup chickpea flour
1.25 cups methi leaves
4 tablespoons yogurt
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 green chili
1 inch ginger peeled and minced
salt to taste
oil as needed

Instructions

Soak the methi leaves in a large bowl of water with a generous pinch of salt. Set aside for 10 minutes. This step will ensure that the leaves are clean before we could use them in making thepla.
After 10 minutes, remove the leaves and you will find mud and dirt settled at bottom of the water. Now rinse the leaves again twice or thrice in clear water. Place them between two kitchen towels and remove moisture as far as possible.
Chop the methi leaves very finely. I find it easier to use a food processor to mince them. If the leaves are not finely chopped, the thepla dough will tear while rolling. You will need 1.25 cup methi leaves, tightly packed.
To make methi thepla dough add 1.5 cups whole wheat flour, 1/2 cup gram flour or besan, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, 1 minced green chilli and 1 inch peeled and minced ginger. You can add few other spice powders as per taste but basic Gujarati thepla only with these spices.
Mix very well with a spoon and add 3 tablespoons yogurt, well whisked and fresh and 1/2 teaspoon oil. You can add vegan yogurt to make vegan thepla.
Mix well to incorporate the yogurt and oil into the flours. Now add the chopped methi leaves.
Mix very well. Start adding water slowly to make the dough. You will need very less water as methi leaves will leave out a lot of water while kneading. I added just 1/3 cup here.
Knead well and make it into a soft and smooth dough. Cover with a damp kitchen towel and set aside for 15 minutes.
After 15 minutes, divide the dough into 12 equal sized balls or portions.
Dip a ball in some loose dry flour and tap off the gently.
Place a dough ball on a lightly floured work surface or chakla.
Now using a rolling pin (belan) roll the dough into thin circle of 5 or 6 cm diameter.
Heat a tawa or heavy griddle or skillet over medium heat. Once it is hot place a rolled thepla dough.
Cook for 40-50 seconds or until you see very small bubbles and brown spots on the surface
Flip using a spatula and cook the other side similarly.
Press the edges gently with a clean kitchen towel or the spatula itself to ensure even cooking. Flip the thepla again and spread 1/2 teaspoon oil all over. Cook for few seconds.
Flip from both sides as required and cook until the methi thepla turns golden brown with edges well cooked. Remove to a plate. Cook all the dough balls in the same way and stack them as you cook. This will keep the thepla soft and prevent them from drying.

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