Methi Na Thepla / Methi Thepla – Gujarati Recipe
Methi┬áNa Thepla┬á/ Methi┬áThepla Recipe
I┬áhave been meaning to post this very popular Gujarati bread from a very long time but guess I have been busier making┬áthese for my kids and myself and eating them straightaway till I realise I need to add this methi flavoured bread in my space too. So here I am with the Methi┬áThepla recipe.
Methi┬áThepla are staple food in Gujarati Cuisine. It’s cooked almost daily in many Gujarati homes. I love eating methi┬áthepla, lauki┬áthepla┬áand so do my kids :). These theplas┬áare so soft and thin unlike our Punjabi Parathas. And once you start eating them there is no point keeping the count.
It is also a perfect travel food. They last long and have a great self life.┬áThey stay fresh for a couple of days at room temperature and tastes great with pickles too. Prepared with whole wheat flour & chick pea flour, these theplas┬áare soft and can be eaten as it is also. My kids just roll them up┬áand its so easy for them to have these. A nice way of sneaking vegetables like methi leaves by kneading them into a dough, best way to make kids eat greens. Best thing about these theplas┬áare that they can also be eaten as snacks. You really don’t need to wait for a lunch or dinner time to have these.
Wanna have some bite
In the┬áPunjabi Methi┬áParatha┬áwe just┬áknead the dough with chopped methi┬áleaves and few spices whereas in the thepla┬árecipe we need to cook the methi┬áleaves in water for few minutes along with the spices and minced ginger garlic. Then┬áknead the dough with the cooked methi┬áleaves and the same water we used while cooking the methi┬áleaves.┬áWe add sugar to the mixture to remove the sour taste of methi┬áto give a little pinch of sweetness in our theplas. There are various ways in which these thepla’s can be prepared, different methods of kneading the dough too, I have simply used water to knead the dough however many use sour yogurt too for this.
Being a typical Punju, I love eating these with pickles. However Methi┬áNa Thepla┬átastes really good with Chunda (sweet and sour mango chutney). It is heavenly and please don’t┬áask me how many can I eat at a go , it’s a┬ábig secret :). So try these at home for your loved ones and enjoy this yummy Gujarati Methi┬áThepla.
Methi Na Thepla / Methi Thepla Recipe
- ÔÇó Whole Wheat Flour ÔÇô 1 cup
- ÔÇó Chick pea Flour ÔÇô 1/3 cup
- ÔÇó Methi Leaves ÔÇô 1 cup (chopped) ÔÇô I like to add more for the theplaÔÇÖs ( you can adjust accordingly)
- ÔÇó Sugar ÔÇô 1 teaspoon
- ÔÇó Sesame Seeds ÔÇô 1 tablespoon
- ÔÇó Minced Ginger / Garlic ÔÇô 1 tablespoon
- ÔÇó Turmeric Powder ÔÇô ?? teaspoon
- ÔÇó Cumin Seeds ÔÇô ?? teaspoon
- ÔÇó Salt to taste
- ÔÇó Red Chilli Powder ÔÇô ?? teaspoon
- ÔÇó Oil for cooking / kneading ÔÇô 2 tablespoons
- ÔÇó Water ÔÇô 1 cup
- Wash and chop the methi leaves.
- Take a non-stick kadai/wok and add 1 ?¢ tablespoon oil, heat the oil.
- Add cumin seeds and let it flutter, now add minced ginger garlic to it and stir for few seconds.
- Add turmeric powder and after few seconds add rest of the dry spices along with the sesame seeds except the salt.
- Add sugar to it now.
- Add the chopped methi leaves and stir well.
- Now add about ?¢ cup water and close the lid of the kadai let it simmer on low flame for few minutes. Occasionally stir in between.
- If required add little more of water to it and close the lid and again let it cook on low flame for about 5 minutes.
- Switch off the flame and let the mixture rest for few minutes before you start kneading the methi thepla dough.
- When it cools down, to make the dough, we need to combine the flours, add the Oil mix well till it is incorporated well with our hands. Now add the methi mixture slowly and knead the dough, use the same water in which we cooked the methi with the spices. Add salt now.
- Once the flour comes together in dough, knead it for few minutes. Add 1/2 teaspoon of oil in your hands and knead it again.
- You now need to cover this dough with a damp clean kitchen towel and let it rest for 20-25 minutes.
- After 25 minutes, heat the tawa on medium flame, divide the dough and make equal sized balls.
- Start preparing the theplaÔÇÖs one by one.
- Take one ball and flatten it with your palms and sprinkle some whole wheat flour and start rolling it on a flat surface into a round shape like a chapati. It should be thin like a chapati only.
- Place the rolled thepla gently over the tawa and after 2- 3 seconds turn the side and ensure it does not stick on the tawa and allow it to cook on both the side till you feel itÔÇÖs done.
- Apply oil on the thepla, spread it with the flat spatula and flip the side, press gently and turn.
- Apply oil on the other side too and press gently.
- Take off from the tawa.
- Serve immediately with pickle or yogurt.