Methi Thepla
Methi Thepla is favorite snack bread from the state of Gujarati. It is very flavorful and makes a good travel or picnic food.
Ingredients:
- 1 cup whole wheat flour (atta)
- 1/4 cup gram flour (basen)
- 1/8 teaspoon asafetida (hing)
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon turmeric (haldi)
- 1 teaspoon red chili flakes adjust to taste
- 1 1/4 teaspoon salt adjust to taste
- 1/4 cup dry fenugreek leaves (kastoori methi)
- 2 tablespoons oil
- 1/4 cup yogurt (dahi)
- About 3 tablespoons of water as needed
- Approximately 1/4 cup of oil for cooking
Method
Mix all dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
Add oil and yogurt to the flour mix and mix well. Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
Divide the dough into six to eight equal parts. Using your oiled palm, roll each one into a smooth ball and press flat.
Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
After few seconds, spread ½ teaspoon oil onto the thepla using a spatula. Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides. Remove from heat.
Repeat with the remaining dough, untill they are all done.
Serving Suggestions
Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.
Variation
This recipe uses dry fenugreek leaves, as they are available year-round. But fresh fenugreek leaves are ideal if you can find them. Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
Comments
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Shamim Alidina
April 3, 2018 at 10:15 amDear Madame
I love it when I see your video of these recepees
Bless you
Kelly M.
July 12, 2015 at 1:40 pmWould it work to open up a Fenugreek capsules? (which is ground seeds I believe — I take them for health reasons.) I don’t have leaves but plenty of the capsules.
Manjula Jain
July 12, 2015 at 3:55 pmKelly M.
I have no idea
Vaishali
July 12, 2015 at 6:22 pmNo that’s fenugreek powder. Its too concentrated.
Kate Whittum-Shrimankar
May 30, 2019 at 10:56 amHi kelly- a very old question but…. capsules contain ground fenugreek seeds, you’d need to use fresh leaves. Like coriander seeds vs. fresh cilantro. To find fresh, you’d need an Indian market with south Asian vegetables.
harsha
March 9, 2015 at 9:58 amI used your methi thepla recipe. Its very good. Please let me know how many days we can preserve it in normal conditions. Thanks. Harshs
Methi Thelpa Recipe | Recipes of India
January 23, 2014 at 9:55 am[…] Methi Thelpa | Manjulaskitchen.com […]
Shobha
September 21, 2013 at 12:25 amDear Mrs Manjula,
Its a pleasure making dishes using your recipes and thank you so much for the great website which makes cooking simple and easy. I have a small doubt regarding using fresh methi leaves for thepla.How long do I have to soak them in water and is there anything else that I have to do prior to start making thepla using fresh leaves?
The Chutney to My Idli | Your Kind of Salad
April 3, 2013 at 12:29 pm[…] feast: Methi Thepla (A very thin flatbread that’s heavily flavored with tumeric and fenugreek) Idli and […]
Methi thepla – Mumbai for beginners
February 11, 2013 at 9:11 pm[…] powder, and chilli. Although I’m pretty sure Asha didn’t use cumin, this recipe from Manjula’s Kitchen otherwise looks pretty damn close. She served the methi thepla with plain dahi (yoghurt), and a […]
esin parikh
February 9, 2013 at 8:59 amI am turkish women , my housband is indian .I try to learn indian kitchen . Your recipes are wonderfull, I can follow them very easy , and they come out tasty. My sister in law who is great cook likes my paratha which I did from your recipe. Thank you so much.
Meenakshi
December 13, 2012 at 8:34 pmYour website is just fantastic as are your recipes. I am not much of a chef but whenever I read one of your recipes, I want to get in the kitchen and cook.
Meenakshi
Nazma
December 9, 2012 at 5:08 amVery nice recipes. Just one question. Can I ise kasoori methi alone or do I have to soak it in water first.
Manjula Jain
December 9, 2012 at 9:40 amNazma,
You can use kasoori methi
neha
October 27, 2012 at 11:09 amnice recipe
Sowmya
August 10, 2012 at 9:34 pmHi Aunty,
I made the theplas and they came out very good. Thanks for sharing such a great recipe. I have put it on my blog. Please share your reviews – http://nivedhanams.blogspot.in/2012/08/methi-thepla.html
Thanks
Sowmya
neha
October 27, 2012 at 11:11 amHello,
I am fond of your recipes.
I have website http://www.mixandcook.com . Please give review.
Dianna
July 9, 2012 at 2:27 pmDear Manjulajee,
You website is wonderful! While living with Gujrati family I fell in love with thepla! Do you have suggestions on substitution for the atta to make it gluten free? I now am gluten intolerant and miss roti and thepla so. : (
Thank you!
Dianna
Manjula Jain
July 9, 2012 at 6:14 pmDianna
Use Besan, rice flour and millet flour
Najmul Hasan
April 27, 2012 at 11:51 pmHello, aunty…. My mother just made these theplas nd were very yummy.
pooja
November 10, 2011 at 10:54 pmAunty ur recipies are just simple and yummy….i m just facing one problem can u please tell that ur 1 cup is equivalent to how much in gms thanks…..
Najmul Hasan
April 27, 2012 at 11:52 pmPooja, there is no official measurement, but its said to have 250 gms or 1 Pao.
deepika
November 8, 2011 at 9:13 pmi have seen lot of ur videos n enjoyed them a lot .last year i tried kachori n cookies.i want to make thepla’s for travelling around two weeks , pls tell me how can i store it well so that it doesn’t get spoilt .please guide.
Manjula Jain
November 8, 2011 at 9:28 pmDeepika,
Make sure Thaplas are at room temperature before you wrap them or put them in container.
Sivam
November 3, 2011 at 1:36 amDear Madam,
my family is traditional family from Tamilnadu. Once I had Tepla in Ahmedabad. I made it by using your tips and serve to my wife and children. They enjoyed very much because they know only Chappathi and Poori in wheat. Thank you very much.
Sivam.
Tasneem
October 12, 2011 at 5:56 pmHi Aunty,
I would like to know what kind of food / recipes that I should be eating after my delivery since I am due on 25th october and I am alone in Australia with my husband.
I have tried most of your recipes which turned out to be nice and my husband enjoyed the most of it.
Thank You,
Tasneem.
Mahek
October 12, 2011 at 9:38 amHi Aunty:
Are methi leaves safe during early pregnancy. I am around 3 months pregnant. Just wanted to know whether they are safe.
Thanks
Mahek
Manjula Jain
October 12, 2011 at 11:55 amMahek,
Methi is good during and after pregnancy.
Mahek
October 20, 2011 at 10:05 amThanks Aunty
Kanan
June 29, 2011 at 10:58 amHello aunty
I tried methi thepla today morning with tea. it tastes so good. but the problem is thepla is little bit dry. they are not like mom was making that soft. As you said i didnt use dry flour while rolling. can you please tell me where i went wrong? other recipes i tried are delicious.
Thank you so much aunty.
Manjula Jain
June 29, 2011 at 2:26 pmKanan,
add more yogurt.
azegi
June 6, 2011 at 1:44 amHi Aunty
Can I replace methi leave with curry leave, methi leave is not available in mauritius. Thanks to reply.
nosheen fahim
June 5, 2011 at 8:32 amhi manjula anty…. aap ka methi thepla best tha mein ne shaam k naashtay par banaya sab ko bohut acha laga aap please pani puri bhi banana sikha dein plzzzzzzzzz ……thankyou
Jaya
June 5, 2011 at 4:34 pmNosheen, the pani puri recipe is found under the Appetizer category.
F
May 27, 2011 at 11:33 amThanks a heap for this recipe!! I have some fresh methi growing in my backyard and its time to pull it out. All along I was wondering what to do with it. Looks like a yummy recipe, and the methi is organic too!!!
rajee
May 17, 2011 at 11:50 amHello
I am the first time user of your website. yesterday i bought fresh fenugreek leaves, i tried to make a methi thepla using the fresh leaves. but i am wondering do i have to fry the fresh leaves before i add in to it.
please clear me out.
thanks
Rajee.
Manjula Jain
May 17, 2011 at 12:32 pmRajee,
Wash and remove the hard stems from the leaves and cope them fine and mix in the flour to make the dough use in the same proportion as dry leaves.
Mayuri
March 25, 2011 at 10:43 amHello
I have tried 3 times to make this thepla, but each time their turn out hard.
I make roti all the time, no problems there???
Is my temp. of cooking wrong?
nour
January 24, 2011 at 4:29 amnamasty aunty:
this the first time to sign in your website
n i really liked it … i love india n india’s food.
by the way i’m egyptian.
Janet
January 20, 2011 at 3:24 pmNamaste Aunty
Can we use fresh methi leaves in place of dried ones…
Manjula Jain
January 20, 2011 at 4:21 pmJanet,
Yes fresh methi will taste great.
charu
December 27, 2010 at 2:55 pmTried this recipe. Comes out great. Made some and took it for a trip, lasted for 4 days. Was in the ice box, thawed it before use and reheated it on medium heat, extemely tasty!!! Thanks.
meeta
December 7, 2010 at 2:28 pmhi aunty,
can u tell me which brand iron skillet you are using in the video?
Jaya
December 8, 2010 at 7:38 amMeeta, from looking at the video, the skillet looks like it could be Calphalon brand.
If you are in the US you can find this brand at cooking stores and large department stores like Macy’s.
Calphalon also has outlet stores at the major outlet malls.
meeta
December 10, 2010 at 6:00 pmthank u jaya for ur prompt reply…..i live in toronto (canada) and we have calphalon brand stores here too…. will go and buy it soon… once again thank you very much
sonia
December 3, 2010 at 5:30 pmHi aunty
I love yr site and I tried many of receipes too which as usual turns out great at the very first time.So thanks for that.
Since being gujju and I make this frequently (although My mom makes the best ) would like to make little addition —
add garlic (finely grated ) and ajawain then c the change in taste.they are awesome.heart healthy too.
Thanks once again.