Lachha Methi Thepla | How to make Lachha Methi Thepla

By Sanchita Agrawal Mittal  |  1st Mar 2017  |  
5.0 from 1 review Rate It!
  • Lachha Methi Thepla, How to make Lachha Methi Thepla
Lachha Methi Theplaby Sanchita Agrawal Mittal
  • Prep Time

    10

    Hours
  • Cook Time

    5

    mins
  • Serves

    4

    People

14

1





About Lachha Methi Thepla Recipe

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

Lachha Methi Thepla, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Lachha Methi Thepla is just mouth-watering. This amazing recipe is provided by Sanchita Agrawal Mittal. Be it kids or adults, no one can resist this delicious dish. How to make Lachha Methi Thepla is a question which arises in people's mind quite often. So, this simple step by step Lachha Methi Thepla recipe by Sanchita Agrawal Mittal. Lachha Methi Thepla can even be tried by beginners. A few secret ingredients in Lachha Methi Thepla just makes it the way it is served in restaurants. Lachha Methi Thepla 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 Lachha Methi Thepla.

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 Gurung9 months ago

Lovely thepla recipe
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