Methi Thepla | How to make Methi Thepla

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ByKalpana Vinay
Created on 29th Jan 2016
  • Methi Thepla, How to make Methi Thepla
Methi Theplaby Kalpana Vinay
  • Methi Thepla | How to make Methi Thepla (5 likes)

  • 0 reviews
    Rate It!
  • By Kalpana Vinay
    Created on 29th Jan 2016

About Methi Thepla

A Perfect wholesome breakfast.

Methi Thepla is a delicious dish which is liked by the people of every age group. Methi Thepla by Kalpana Vinay is a step by step process by which you can learn how to make Methi Thepla at your home. It is an easy recipe which is best to understand for the beginners. Methi Thepla is a dish which comes from Gujarat cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 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 Methi Thepla takes 15 minute for the preparation and 15 minute for cooking. The aroma of this 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 Methi Thepla will be the best option for you. The flavor of Methi Thepla is unforgettable and you will enjoy each and every bite of this. Try this Methi Thepla at your weekends and impress your family and friends.

  • Prep Time15mins
  • Cook Time15mins
  • Serves2People
Methi Thepla

Ingredients to make Methi Thepla

  • Whole wheat 1 1/2 cup
  • Gram flour 3/4 cup
  • Raw Methi (fenugreek) leaves 1 cup
  • Ginger, grated 1 tsp
  • Ground green chillies 1 tsp
  • Carrom seeds 1 tsp
  • Coriander seeds crushed 1 tsp
  • Turmeric 1/2 tsp
  • Red chilli powder 1/4 tsp
  • Salt 2 tsp
  • Curd 2 tbsp
  • Oil 2 tsp
  • Oil for frying
  • Green corriender leaves 1/4 cup

How to make Methi Thepla

  1. Mix together, flour, gramflour, methi leaves, salt, oil, coriander powder and leaves, carrom seeds, turmeric, chillies, ginger, curd and keep it aside for 15 minutes.
  2. Now knead the flour using little water. (Gradually add in the water)
  3. Make equal sized balls and roll in rounds thin theplas.
  4. Fry the rolled Theplas on hot girdle/pan, on both sides.
  5. Serve hot with Pickle or curd, tea or coffee or at breakfast or evening tea.

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