Methi Thepla: Gujarati Methi Thepla is a delightful, lightly spiced Indian flatbread made from wheat flour, fenugreek leaves, and a blend of aromatic spices. The key to its mouthwatering taste lies in achieving the perfect dough, which strikes a harmonious balance of flavors and textures. Ginger-garlic paste adds a spicy kick while turmeric lends it a tempting golden hue. With meticulous attention to detail, you can whip up this delectable dish in under 30 minutes.
Ingredients: Methi Thepla
- 1 cup + 1/2 cup Wheat Flour
- 1/2 cup finely chopped Fenugreek Leaves (Methi)
- 3 tablespoons finely chopped Coriander Leaves
- 1 tablespoon Curd (yogurt)
- 1 teaspoon Ginger-Garlic Paste
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 2 teaspoons Oil + extra for shallow frying
- Salt, to taste
- Water
Directions: Methi Thepla
- In a mixing bowl, combine 1 cup wheat flour, fenugreek leaves, coriander leaves, curd, red chilli powder, coriander powder, turmeric powder, ginger-garlic paste, 1 teaspoon oil, and salt.
- Gradually add water in small increments, kneading until you achieve a smooth, soft dough akin to roti dough. Grease the surface with 1 teaspoon oil, cover with a clean cloth, and let it rest for 15-20 minutes. Afterward, divide the dough into 7 equal parts and shape them into balls.
- Prepare a plate with 1/2 cup dry wheat flour for dusting. Take one dough ball, flatten it into a patty, coat it with dry flour, and place it on a rolling board.
- Roll out the dough into a circle about 6-7 inches in diameter, resembling a roti or paratha.
- Heat a tava or griddle over medium flame. Once heated, place a raw methi thepla on it.
- Once small bubbles form on the surface, turn it over, spread 1/2 teaspoon of oil evenly, and cook for 30 seconds.
- Flip it again, spread another 1/2 teaspoon oil, and cook the other side. Press gently with a spatula to ensure even cooking, cooking for 20-30 seconds. Repeat the flipping and pressing process until light golden brown spots appear on both sides, adjusting the flame as needed.
- Transfer to a plate. Repeat the process for the remaining dough balls. Serve the Gujarati theplas hot with masala tea or curd.
Tips and Variations: Methi Thepla
- Ensure the dough is soft and smooth for tender theplas.
- Use a wide-mouthed bowl for easy kneading.
- These theplas are perfect for picnics or journeys as they stay fresh for 2-3 days at room temperature.
- For longer storage, omit fenugreek leaves, coriander leaves, and garlic, and instead add 1/4 teaspoon carom seeds to the dough.
- Apply a small amount of butter or ghee while the theplas are still hot to enhance their aroma and softness.
Taste: Soft and subtly spiced.
Serving Ideas: Traditionally enjoyed with curd or sweet and sour mango pickle (Keri No Chhundo), Gujarati theplas also pair excellently with various curries, especially jeera aloo and onion raita.
Conclusion:
Gujarati Methi Thepla is a delicious and nutritious Indian flatbread that’s easy to make and versatile to serve. With the right balance of spices and fenugreek leaves, along with soft and smooth dough, you can enjoy these theplas as a wholesome meal or snack. Whether freshly made or stored for later, Methi Thepla is a flavorful addition to any mealtime.
FAQs about Methi Thepla
What is Gujarati Methi Thepla?
Gujarati Methi Thepla is a popular Indian flatbread made from wheat flour, fenugreek leaves, and spices. It’s known for its soft texture and mildly spiced flavor, making it a versatile dish enjoyed across India.
How do I make the perfect dough for Methi Thepla?
To make the perfect dough, combine wheat flour, fenugreek leaves, spices, and yogurt. Gradually add water to knead a smooth and soft dough, similar to roti dough. Let it rest for 15-20 minutes before shaping it into balls for rolling.
Can I make Methi Thepla in advance?
Yes, Methi Thepla can be made in advance. It stays fresh for 2-3 days at room temperature. For longer storage, omit fenugreek leaves, coriander leaves, and garlic, and instead add carom seeds to the dough. Reheat them on a tava or griddle before serving.
What are some serving suggestions for Methi Thepla?
Traditionally, Methi Thepla is served with curd or sweet and sour mango pickle (Keri No Chhundo). However, it also pairs well with various curries such as jeera aloo and onion raita. It’s a versatile dish that can complement a wide range of side dishes.
Can I freeze Methi Thepla?
Yes, Methi Thepla can be frozen for future use. After cooking, let them cool completely, then stack them with parchment paper in between each thepla to prevent sticking. Put them in a sealed container or freezer bag and freeze for a maximum of one month. Defrost them in the refrigerator before reheating.
