This post is also available in: Hindi
Methi thepla finds its origin as a gujarati dish but it is now popular all over India. One of the key things about this dish is that it remains intact even for 4-5 days without refrigeration. That makes it an ideal dish for you to carry when you are travelling long distance. Methi theplas are also cool for children’s tiffin boxes where they can be just rolled and eaten plain or with sauce or pickle. At home you can serve methi theplas with plain or salted / spiced curd. But the best accompaniment to these theplas are spiced / fried green chillies. It completely takes the taste of the theplas to a whole new level.
The only arduous task in making the theplas is cleaning and de stemming the methi. For theplas, it is good even if you pluck the leaves with a little stem. When making for adults, these can be used as is. When making for kids who are likely to crinkle up their nose at the bite of leaf, it is best to finely chop this before you add to the dough. Sometimes, the bitterness of the methi prevents people from trying out this thepla. The way around is that you can sprinkle some salt on the methi leaves for sometime and set it aside. Once the leaves give out water, you can strain and use the leaves in the dough.
- 1 cup Methi Leaves
- 1 cup Whole Wheat Flour
- 1/2 cup Besan
- 1/4 cup Curd
- 1/2 tsp Ginger grated
- 1 tsp Green Chilli Paste
- 1 tbsp Coriander Leaves
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Ajwain
- 2 tbsp Pure Ghee
- 1 tbsp Oil
- Salt to taste
- Water as needed
Wash and chop the methi leaves finely. Chop the green coriander leaves.
In a big bowl, take the methi leaves, green coriander leaves, whole wheat flour, besan.
Add the seasonings like salt, red chilli powder, turmeric powder, coriander powder and ajwain.
Add the grated ginger and green chilli paste.
Add the curd and start kneading a dough just like rotis etc.
Use water as needed and 1 tablespoon of oil to make a smooth dough.
Cover and keep for about 15 minutes.
Heat a Tawa on low heat.
Take out some dough and roll it just like rotis.
Roast on low flame till both sides are well cooked with light golden brown color. Smear little ghee while roasting.
Ready all theplas similarly. Serve hot with any dry sabji, curd, pickle, papad etc
Any methi you buy needs a thorough rinsing with water. Not just under the tap but fully soaked in water, pulled out and repeat the process thrice to remove all traces of mud and dirt. Wash the methi leaves only when you are about to use them. Otherwise you can simply pluck the leaves and store it in a ziplock bag or air tight steel container in the fridge.
The traditional thepla is made with a dough of wheat flour and gram flour (besan). But if you want a healthier version of the thepla, then you can add other flours like bajra and jowar to the mix too. The dough is bound together using curd or buttermilk. If you want to make a vegan version, you can simply use water to knead the dough.
If you are making these theplas with the intent of storing them then add at least 2-3 spoons of oil while cooking the thepla. If you are serving immediately then you can make it with less oil too.
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