Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. A dough is made and it is then rolled into small flat breads which are cooked using little oil on a griddle. These Thepla's keep good for a couple of days and are a perfect choice to take along while travelling. These are also a great lunch Box option as your kid can just roll and eat it without much hassle. Methi Thepla's can be eaten as such or can be paired with pickle and yogurt. Here is the easy recipe to make Gujarati Methi Thepla.


All you need is

Whole wheat flour \ Gehun ka atta - 2 cups
Chickpea flour  \ Besan - 1\2 cup
Fresh fenugreek \ Methi leaves - 1 cup ( chopped )
Curd - 1\2 cup
Ginger paste - 1\2 tsp
Chili paste - 1\2 tsp
Asafoetida \ Heeng - a pinch
Cumin seeds \ zeera - 1\2 tsp
Carom seeds \ Ajwain - 1\2 tsp
Turmeric \ Haldi powder - 1\2 tsp
Red chili powder  - 1\2 tsp
Salt - 1 tsp
Warm water to knead the dough
Oil for frying



Method of preparation

Mix all the ingredients except warm water and oil in a bowl.
Mix nicely with your finger tips.
Add very little water and knead to make a soft dough.
Keep in mind the fenugreek leaves will leave water, so add very little water while kneading.
Cover and keep the dough for 15-20 minutes.
Add a tbsp of oil in the bowl and knead the dough again for a minute.
Divide the dough into 10 equal balls.
Dust and roll the balls to a 6-7 inch circle.
Heat a griddle.
Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.
Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.
Keep pressing the thepla with a flat spoon while it is cooking.
Serve hot with pickle and curd.

Note - If you are making the Theplas to store and eat later, do not add besan to the dough. It will keep your Thepla's soft for a longer time. But if planning to eat hot Thepla's, besan will add a nice crunch.