Methi Thepla / Fenugreek Leaves Flat Bread

I never knew that theplas are from Gujarat until I read an e-cookbook of North Indian recipe collection. After reading, I knew what were theplas and never tasted it.  About a year ago, when my husband's colleagues arranged a small get together, one of his friends brought fried methi theplas. I tasted them for the first time and liked the taste of it. I finished 4 theplas in a go without any side dish. :-)

After that, I started to prepare methi thepla at home, whenever I find and buy fresh methi leaves from market. Theplas are easy to make and the one I posted here are prepared using skillet/tawa. You can also deep fry them.
Basic Information:
Preparation Time: 15 minutes
Idle Time: 15 minutes
Cooking time: 20 minutes
Makes: 10-14 theplas
Ingredients:

Wheat flour / Atta - 2 cups + 1/4 cups for dusting
Fresh methi leaves / Fresh fenugreek leaves - 1 and 1/2 cups, finely chopped
Ginger garlic paste - 1 tablespoon
Red chilli powder - 1 tablespoon
Coriander powder - 1 and 1/2 tablespoons
Salt - to taste
Cumin seeds - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Thick curd / Yogurt - 1/2 cup
Water - as required to make dough
Method:

1) Pluck the fengreek leaves from stem and wash well. Chop them finely.
2) In a mixing bowl, add wheat flour, fenugreek leaves, red chilli powder, coriander powder, turmeric powder, salt and cumin seeds. Rub it using your finger tips first before adding Yogurt. The water content from methi leaves will be absorbed by flour this way.
3) Add yogurt now. Mix again for 1 minute.
4) Add water slowely till you make a tight dough. Knead for few minutes and keep aside 15 minutes.
5) After 15 minutes, divide the dough into equal sized balls.
6) Roll each ball into round disc with the help of flour and using a rolling pin.
7) Heat skillet / tawa and place the rolled thepla. Coat it with oil or butter.
8) After few seconds, turn to other side using spatula to cook the other side. Repeat this step to cook remaining theplas.
9) Serve hot with pickle, lemon wedges and slices of onion.
Notes:
1) Cumin seeds can be replaced with cumin powder.
2) Change the thickness of the theplas based on your preference. Since we had it immediately after preparing it, I rolled them as thin disc.

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17 comments:

A healthy dish.. I too never knew Theplas were Gujarathi origin.. Awesome clicks as usual !!

Methi thepla looks awesome! Perfect and loved the way you presented the dish.

today's post:
http://sanolisrecipies.blogspot.in/2013/04/leftover-rice-chilla-pancake.html

Healthy and flavorful theplas,perfectly shaped...inviting clicks.

Theplas looks wonderful ! Thanks for sharing!

Superb Methi thepla my favorite Uma, I can have them plain without a side, love your clicks

nicely done.. I love this Thepla

wow.. mouthwatering.. nice click..:)

Bread looks awesome. Wonderful looking pics.
Deepa

It looks wonderful n lovely clicks!!

Looks super delicious. I would love to take some from the plate.

yummy clicks :) mouth watering :)
http://sweets-n-spices.blogspot.in/

Theplas look so yum and flavorful

Prefectly rolled theplas, i dont mind having anytime.

looks very flavorful & delicious!!

Healthy and flavorful thepla..

Thpla looks extremely inviting and gorgeous , very healthy indeed

very healthy and flavorful rotis...u have rolled it perfectly n evenly...lovely presentaiton n pics Uma
the fonts were added using picmonkey uma :)

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