Methi na Thepla | How to make Methi na Thepla

4.3 from 3 reviews
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By Kaveri Obhan
Created on 29th Mar 2016
  • Methi na Thepla, How to make Methi na Thepla
Methi na Theplaby Kaveri Obhan
  • Methi na Thepla | How to make Methi na Thepla (10 likes)

  • 3 reviews
    Rate It!
  • By Kaveri Obhan
    Created on 29th Mar 2016

About Methi na Thepla

These spiced fenugreek flatbreads are a quintessential part of Gujarat.

Methi na Thepla, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Methi na Thepla is just mouth-watering. This amazing recipe is provided by Kaveri Obhan. Be it kids or adults, no one can resist this delicious dish. How to make Methi na Thepla is a question which arises in people's mind quite often. So, this simple step by step Methi na Thepla recipe by Kaveri Obhan. Methi na Thepla can even be tried by beginners. A few secret ingredients in Methi na Thepla just makes it the way it is served in restaurants. Methi na Thepla can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Methi na Thepla.

  • Prep Time10mins
  • Cook Time15mins
  • Serves8People
Methi na Thepla

Ingredients to make Methi na Thepla

  • 2 and 1/2 cups of whole wheat flour
  • 1/2 cup besan
  • 1 tsp ajwain
  • 1 tsp dhania powder
  • 1/2 tsp chili powder
  • 1/2 tsp jeera powder
  • 1/4 tsp haldi
  • 1 tsp salt, adjust as per taste
  • 1/4 cup hung curd
  • 1 tbsp oil
  • 2 cups methi, cleaned and finely chopped

How to make Methi na Thepla

  1. Mix all the dry ingredients together in a large bowl.
  2. Add the chopped methi leaves, oil, curd and knead to form a soft dough. (You make need to add a little water to bring the dough together smoothly. )
  3. Cover the dough with a kitchen cloth and let it rest for 20-30 minutes. Divide the dough into small balls according to size preferences.
  4. Roll the dough and dust it with flour if needed, make it thin or thick as per your preference.
  5. On a heated tava, cook the rolled dough on each side, brushing a little oil on each side until its slightly brown.
  6. Serve warm with pickle or curd.
My Tip: They are best served immediately.

Reviews for Methi na Thepla (3)

Suchithra Warrier6 months ago
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Amena Biyabania year ago
Nice
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Shalini Dubey2 years ago
this thepla looks delish :D
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