Lachha Methi Thepla | How to make Lachha Methi Thepla

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BySanchita Agrawal Mittal
Created on 1st Mar 2017
  • Lachha Methi Thepla, How to make Lachha Methi Thepla
Lachha Methi Theplaby Sanchita Agrawal Mittal

About Lachha Methi Thepla

Authentic methi ka thepla in lachha paranthha style goes well with any Indian curry or Raita. Winter special.

Lachha Methi Thepla is a delicious dish which is liked by the people of every age group. Lachha Methi Thepla by Sanchita Agrawal Mittal is a step by step process which is best to understand for the beginners. Lachha Methi Thepla is a dish which comes from Gujarat cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Lachha Methi Thepla takes 600 minute for the preparation and 5 minute for cooking. The aroma of this Lachha Methi Thepla make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Lachha Methi Thepla will be the best option for you. The flavor of Lachha Methi Thepla is unforgettable and you will enjoy each and every bite of this. Try this Lachha Methi Thepla at your weekends and impress your family and friends.

  • Prep Time10Hours
  • Cook Time5mins
  • Serves4People
Lachha Methi Thepla

Ingredients to make Lachha Methi Thepla

  • 2 Cups - Whole wheat flour
  • 1 Cup - Gram flour (Besan)
  • 2 Cups - Fresh Fenugreek Leaves, methi
  • 1 tsp - Chili-Ginger Paste
  • Half tsp - Cumin Powder or seeds
  • 1 tsp - Coriander Seeds Powder
  • 1 tsp - Red Chili Powder
  • 1/2 tsp - Turmeric powder
  • 1 tsp moti saunf(fennel seeds) powder
  • 2 tbsp - Yoghurt/Dahi
  • one tbsp - Oil
  • Salt 2 taste
  • To Roast Theplas - Oil or preferably mustard oil.

How to make Lachha Methi Thepla

  1. Rinse well and chop methi leaves (if using small variety of leaves then don't have to chop).
  2. In a large bowl add wheat flour, gram flour, and all powdered spices, chili-ginger paste, salt, oil and methi leaves mix well to combine everything.
  3. Add curd and knead a smooth dough.
  4. Add 2-3 tbsp of water if required.
  5. Methi leaves will leave water by itself so go slow on water.
  6. Cover dough with a damp clean cloth and keep aside for 15-20 mins.
  7. Add 1 tsp oil and knead again for a minute.
  8. Divide the dough and make medium size balls.
  9. Flatten it and dust with flour.
  10. Roll this into thin disc or roti of a big size.
  11. Now smear oil on the roti and dust with flour.
  12. Now fold like a paper Japanese fan as shown in the pic.
  13. Now make a round by rolling from one end towards inside and make a flat peda.
  14. Don't press too much.
  15. Make a roti again with slight pressure.
  16. Heat a tawa (griddle) and place lachha thepla on it.
  17. Flip thepla and apply oil or ghee.
  18. Keep the flame low.
  19. Now flip thepla again and apply oil/ghee.
  20. Roast both sides until golden brown and thepla gets cooked.
  21. Repeat same for rest of dough.
  22. Serve your Crispy Lachha thepla with raita or plain curd or any Indian curry. Enjoy !!
My Tip: Use mustard oil for cooking the methi theplas for the authentic flavour.

Reviews for Lachha Methi Thepla (1)

Preeti Gurung5 months ago
Lovely thepla recipe
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