Methi Theplas | How to make Methi Theplas

4.0 from 1 review
Rate It!
By Bindiya Sharma
Created on 15th Jul 2015
  • Methi Theplas, How to make Methi Theplas
Methi Theplasby Bindiya Sharma
  • Methi Theplas | How to make Methi Theplas (49 likes)

  • 1 review
    Rate It!
  • By Bindiya Sharma
    Created on 15th Jul 2015

About Methi Theplas

gujarati unleavened flatbreads cooked over a hot griddle, these are light and healthy and a great option for tiffin, packed lunches, travelling and picnics as they stay good for a couple of days.

Methi Theplas, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Methi Theplas is just mouth-watering. This amazing recipe is provided by Bindiya Sharma. Be it kids or adults, no one can resist this delicious dish. How to make Methi Theplas is a question which arises in people's mind quite often. So, this simple step by step Methi Theplas recipe by Bindiya Sharma. Methi Theplas can even be tried by beginners. A few secret ingredients in Methi Theplas just makes it the way it is served in restaurants. Methi Theplas can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Methi Theplas.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Methi Theplas

Ingredients to make Methi Theplas

  • 1 cup besan
  • 5 tbsp curd or water for kneading dough(use more or less as required)
  • salt acc. to taste
  • 1/4 tsp grated ginger
  • 1/2 cup methi/fenugreek leaves washed and finely chopped OR 1/4 cup kasuri methi(dried fenugreek)
  • 1/2 teaspoon red chilly powder
  • 2-3 tablespoons oil
  • 2 green chillies finely chopped(can add more if you like it hot!)
  • 1 cup wholewheat flour(atta)
  • 1/4 tsp cumin roasted n powdered
  • additional oil/ghee for roasting theplas

How to make Methi Theplas

  1. Take a large bowl and add besan, ginger, methi, red chilly powder, wholewheat flour,cumin salt, green chillies as well as the oil, now add water/curd little by little, add more or less as required and knead well to form a dough, leave to rest for 10 minutes and then knead again till smooth and elastic.
  2. pinch off medium sized balls of this dough and roll out into chapatis like shape.Heat a tawa/pan and put the thepla on it till small bubbles appear.
  3. Flip thepla and apply some oil or ghee, roast on high flame till golden.
  4. keep stacking the prepared theplas in a casserole or box lined with towels to keep them soft.
  5. Tastes fantastic with Mango pickle or curd
My Tip: The best thing about these theplas is that you can cook a bunch and pack it off for someone who's travelling, all they need then is a bottle of pickle or a cup of tea to go with it!

Reviews for Methi Theplas (1)

Madhu Mithaa year ago
Reply

Cooked it ? Share your Photo