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.Â
- 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.Â
- Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot.Â
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.
One of my family fav dish these are. We simply love these methi flavor always 🙂
One of the most regular breakfast in my house. And a must while traveling m I love the fresh aroma of methi leaves in it. I try adding different spices evertime.
one of my favorite ways to eat roti is thepla. delicious and healthy.
One of my fav breakiee…This is very healthy and lovely..
Methi theplas are a family favorite in our household and no trip, outing, picnic is complete unless we take some of these with us. I love your recipe nad could easily eat a couple with some pickle.
Yesterday I made this tepla. I have plenty of methi leaves in my garden. So it’s was flavorful and delicious. Your recipe is almost similar to mine 🙂 Yum!
Theplas are a must do on my weekly menu. I mix a variety of flours and make theplas to avoid boredom. With fresh methi vanishing (courtesy summers), I will miss the fresh variety. Theplas with a cup of tea make a wonderful combo right? I dont need any accompaniments with this actually if tea is available. Great share.
That is an absolutely delicious methi thepla. I love the use of besan and spices — makes it so flavorful and yummy!!
This is one of our favorites. My lil one does not like fenugreek in any other preparation other than this one! We also love to have this with our evening coffee / tea.
Being a Gujarati , i am totally crazy for thepls specially methi thepla. I use wheat and Bajra flour mix with some sesame in this. Love it