Methi chapatis are tasty and healthy. It is a popular dish of the Gujaratis. It is known by the name of “Thepla”. It makes an ideal mid day meal or pack it in the lunch box.
Methi or fenugreek leaves have a distinct taste and give a good taste to all the dishes. It is ideal to include as it is rich in Vitamin C, Vitamin A, Riboflavin, Calcium and minerals such as folate and riboflavin. It also contains antioxidants which helps the body to heal naturally.
I love using methi leaves in my cooking. I use it to make a lentil stir fry, pairs well with chapati. Dal with methi is absolutely delicious. And I make alu methi once in a fortnight. Methi delight is good as a snack but I prefer to make it as an accompaniment with meals.
Gujarati thepla, methi paratha
The ingredients that you need are:
- wheat flour 2 cups
- gram flour 1tbsp
- fenugreek or methi leaves 2 bunch
- chilli powder 2 tsp
- turmeric powder 1/2 tsp
- a pinch of asafoetida
- cumin powder 1 tsp
- coriander powder 1 tsp
- curd 1 tbsp
- salt to taste
- oil for smearing
Method:
- Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
- Take a wide bowl and mix all the ingredients with water into a dough of thick consistency.
- Keep aside for ten minutes.
- Take a ball, dust it with flour and roll into a circle. Smear oil, fold it into half, and again into a quarter. Dust with a little flour, roll it into a circle as a chapati.
- Heat a skillet. Put the rolled thepla onto the tawa. Smear oil and flip to the other side. Put some oil and allow it to cook for a few seconds.
- Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot.
Take a tip:
- Fenugreek leaves should be cleaned well. Use only the leaves here.
- Addition of gram flour is optional.
Methi Thepla / Gujarati cuisine
Ingredients
Method
- Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
- Take a wide bowl and mix all the ingredients with water into a dough of thick consistency.
- Keep aside for ten minutes.
- Take a ball, dust it with flour and roll into a circle.
- Heat the tawa.Put the rolled thepla onto the tawa. Smear oil and flip to the other side. Put oil and roast on medium flame.
- Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot.
These paratha are my favourite, but I mostly make Kathiyawadi Methi Thepla 🙂 and devour with masala chai.
Methi theplas are an all-time favourite and made frequently in our home. We enjoy with a cup of tea or with pickle / curd. Nice click 🙂
Methi thepla with mango pickle, simply love with combinaton, such a killer combo. Beautifully rolled healthy theplas.
These are our family favourite.. I make them often.
I love the way you have presented the the plastic.
I love thepla – it is such a nutritious dish. i often make it for my son’s tiffin box
Methi thepla is my favorite breakfast in winters. I can finish three to four in one time.
This is a healthy and delicious breakfast… looks so tempting, and would love to have it with some karak chai…
Methi thepla is a healthy and filling breakfast.. Perfect for this hot sunny day..
Yummy chapati. I always prefer to have this as such without any side dish as it has a lovely masala flavour.