Methi Thepla Recipe | Easy Method to Make Methi Thepla
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Methi Thepla Recipe – Learn how to make traditional Gujarati Methi Thepla, which is full of both taste and health. It uses a perfect blend of fresh fenugreek, spices and flour. Read the full recipe step-by-step, including preparation time, required ingredients, utensils, tips, and frequently asked questions. This recipe is perfect for breakfast, tiffin or travel. This post optimized as per SEO will help you get more traffic to the blog.
Introduction
Many types of rotis and parathas are found in every part of India, but when it comes to Gujarati food, the name of Methi Thepla comes first. It is a light, healthy and tasty paratha made with fresh fenugreek, wheat flour and spices.
Methi Thepla Recipe is especially considered ideal for travel, tiffin and light meals. It stays fresh for a long time and can be served with curd, pickle or tea.
Time Required:
Processing Time
- Preparation Time 15 mins
- Kneading Time 10 mins
- Cooking Time 20–25 mins
- Total Time 45–50 mins
- Servings 3–4 people
Tools Required:
| उपयोग | उपकरण |
|---|---|
| गूंधने के लिए | बड़ा मिक्सिंग बाउल |
| बेलने के लिए | बेलन और चकला |
| पकाने के लिए | तवा / नॉन-स्टिक पैन |
| मापने के लिए | कप और चम्मच सेट |
| तेल लगाने के लिए | चम्मच / ब्रश |
Ingredients for Methi Thepla
Main Ingredients:
- Wheat flour – 2 cups
- Fresh fenugreek leaves – 1 cup (finely chopped)
- Gram flour – 2 tbsp
- Curd – 2 tbsp (for flavour and softness)
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp spoon
- Green chilli paste – 1 tsp
- Ginger-garlic paste – 1 tsp
- Celery seeds – ½ tsp
- Sesame seeds – 1 tsp
- Salt – to taste
- Oil – 1 tbsp (to mix in the dough) + for frying
Methi Thepla Recipe – Step-by-Step Method
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Step 1: Cleaning and preparing fenugreek
- Pluck fenugreek leaves and wash them well.
- Chop the leaves finely and let them dry for 10 minutes so that excess water is removed.
Step 2: Kneading the dough
- Add wheat flour, gram flour, curd and all the ingredients (fenugreek, spices, oil) in a large bowl.
- Add water little by little to make a soft dough. The dough should neither be too hard nor too soft.
- Cover and keep aside for 10 minutes.
Step 3: Rolling the Thepla
- Make small balls of dough.
- Roll out round and thin parathas with the help of a rolling pin. Sprinkle some flour if needed.
Step 4: Cooking the Thepla
- Heat the tawa and add the theplas.
- Fry till light brown on both sides. Apply oil to make both sides crispy.
- Prepare all the theplas in the same way.
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Serving Tips
- Serve with curd, mango pickle, or garlic chutney.
- Eat as a snack with tea.
- Make rolls and pack for tiffin or travel.
Useful Tips for Best Thepla
- Use fresh fenugreek – it adds more flavour.
- Curd keeps the thepla soft – make sure to add it.
- Adding some gram flour to the dough enhances the taste and also gives a good colour.
- If theplas are to be stored for a longer period, skip adding curd and knead the dough with water only.
FAQ – Frequently Asked Questions:
Can I make theplas with dry kasuri methi?
Yes, if fresh fenugreek is not available, kasuri methi can be used (2–3 tbsp).
Can Methi Thepla be refrigerated?
Yes, it can be stored in an airtight container for 2–3 days. Reheat and eat.
Is this thepla suitable for kids tiffin?
Absolutely! It is a healthy and light snack, kids will love it too.
Can this be made without gram flour?
Yes, but gram flour makes a better difference in taste and colour.