Methi na Thepla | Methi Thepla

 

Every state has something special which is popular worldwide. One such is Methi na Thepla. It is gujarati recipe. It is famous as it tastes delicious and can be stored for a long duration. Another reason why methi thepla became well-known is because whenever gujaratis travel anywhere they take along thepla with them so they are never devoid of food.

Methi or fenugreek leaves are available in abundance during winter and it gives many health benefits to human body. It provides heat to body, necessary during winter season. It is also full of healthy nutrients like Vitamin A, Vitamin C, Vitamin K. Methi leaves should be consumed at least once a week during winter season. It also work wonders for people suffering from constipation.

Methi leaves or fenugreek leaves can be cooked in many ways. It can made into methi aloo sabji, methi pulao, methi muthia, methi thepla, methi matar sabji, It you are looking for methi pulao recipe then click on this link - Methi Pulao and for methi muthia cooked with bajra flour which is a winter special recipe you can click here - Bajra Methi Muthia. You will totally love these recipes made out of methi leaves.

I have come up with another tasty recipe with methi leaves. It is methi thepla. It is super soft and thin thepla. It is recipe from gujarat. Thepla is just like paratha but it is not stuffed paratha. It goes well with morning tea or as evening snack. It is also a good kids tiffin meal option. Let us look at the ingredients and how to cook it.

Preparation Time: 15 mins

Cooking time: 10-15 mins

Ingredients:

• Wheat flour - 1 1/2 cup
• Bajra flour - 1/2 cup
• Methi leaves - 2 cups
• Coriander leaves - 1/2 cup
• Green garlic - 1 tablespoon
• Oil - 1 1/2 tablespoon
• Salt- 1 1/2 teaspoon
• Red chilli powder - 1 1/2 teaspoon
• Dhaniya jeera powder - 1 teaspoon
• Haldi powder - 1/4 teaspoon
• Garam masala - 1/4 teaspoon
• Roasted cumin powder - 1/4 teaspoon
• Sesame seeds - 1 tablespoon
• Water - 1 glass (to knead dough)

Methi na Thepla

Method: 

1. You need to start it with washing methi leaves thoroughly. Put it on kitchen towel to let it dry.
2. Then chop it and keep it aside.
3. Do the same with coriander leaves and green garlic.
4. Now take a large bowl, in that add wheat flour, bajra flour, methi leaves, coriander leaves, green garlic and all the other ingredients.
5. Knead a soft dough. It should not be too soft as it will soften after sometime. Apply little oil on the dough at the end and knead it again.
6. Keep it aside to rest for 10 minutes.
7. Now take lemon size dough and roll it over dry flour.
8. Make very thin roti of it. Roll it in dry flour whenever required.
9. Now heat a tawa. Put it on medium flame. Place thepla on it.
10. Roast it for few seconds on each side.
11. Apply little ghee or oil on each side.
12. Once red spots starts to appear on each side, remove it from tawa.
13. Methi thepla is ready to serve.
14. Do not cook it for long time as it will become hard instead of soft.
15. You can wrap it in cotton cloth and store it in an air tight container.
16. It will remain soft and fresh for many days.
17. Serve hot thepla with aachar.