How to Make Gujarati Methi TheplaVeg
Learn how to make delicious, soft, and healthy Methi Thepla at home! This traditional Gujarati flatbread is made using fresh fenugreek leaves, nutritious wheat flour, gram flour, and a blend of aromatic spices like turmeric and carom seeds. Perfect for lunch boxes, picnics, or a quick wholesome meal, these flavorful rotis pair wonderfully with curd or pickle. Follow this simple step-by-step guide to master the art of making the perfect, long-lasting, and flavorful theplas every time.
Ingredients
1 bunch Fenugreek Leaves (Methi)
1 piece Ginger
2 nos. Green Chilli
as needed Water
1 cups Wheat Flour
1 cup Gram Flour (besan)
1 tsp Salt
1 tsp Turmeric Powder
1 tsp Carom Seeds (Ajwain)
2 tbsp Curd
1 tsp Fenugreek Seeds
as needed Warm Water
Oil/ghee - as needed
Instructions
1
Pluck and chop 1 bunch of fresh methi leaves. Wash them thoroughly 2-3 times to remove any sand, then chop them finely and set aside.
2
Blend 1 piece of ginger and 2 green chillies with a little water until smooth.
3
In a large bowl, mix 1 1/2 cups of wheat flour and 1/4 cup of gram flour (besan). Add 1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp carom seeds (ajwain), 1 tsp kasuri methi, 2 tsp of your prepared ginger-chilli paste, 2 tbsp curd, and 1 tbsp oil. Add the chopped methi leaves and mix everything well without water first.
4
Gradually add warm water to knead a soft dough. Add a little extra oil on top, cover, and let the dough rest for 25-30 minutes.
5
Divide the rested dough into equal-sized balls. Coat a ball with flour and roll it out into a thin circle.
6
Heat a tawa (griddle) on high flame. Place the thepla on the hot tawa. Once brown spots appear, flip it and apply a little oil or ghee on both sides, pressing gently until fully cooked.
Nutrition Facts
8 servings per recipe
