Methi Thepla Recipe | Methi Paratha | Fenugreek Paratha
Methi thepla is a popular Gujarati snack recipe made with fresh methi leaves (fenugreek leaves) added to whole wheat flour along with spices and herbs. This is a quick, simple and straightforward recipe to make that can be served for light meals, breakfast or as an evening snack. This is a vegan, beginner-friendly, diabetic-friendly, no onion no garlic snack recipe.
Ingredients
- 2 cups Methi Leaves, finely chopped
- 2.5 cups Whole Wheat Flour
- 2 tablespoons Besan (Gram Flour)
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1/4th teaspoon Hing (asafoetida)
- 1 tablespoon White Sesame Seeds (Til)
- 1 teaspoon Sugar
- Salt to taste
- 3 tablespoons Oil
Instructions
- To make Methi Thepla, we will use only the leaves of methi and not the stems.
- Pluck only the leaves and wash them under water to get rid of dirt and mud if any.
- Drain the water completely and pat dry with a kitchen towel.
- Chop the leaves finely.
- In a mixing bowl, add the chopped methi (fenugreek leaves), red chilli powder, and turmeric powder.
- Add coriander powder along with 1/4th teaspoon of hing (asafoetida). Instead of hing, you can add ajwain (carrom seeds).
- Add salt to taste, a teaspoon of sugar and white sesame seeds. Mix everything well.
- Add whole wheat flour and besan (gram flour). Add 2 tablespoons of oil.
- Mix the flour with the methi. Check for seasoning at this time.
- Add water little by little and knead the dough. The dough should not be too stiff nor too soft.
- Apply a tablespoon of oil all over the kneaded dough to avoid it getting dry. Cover and rest this dough for about 20 minutes.
- Once rested, knead it again to smooth it out a bit. Divide the dough into small balls.
- Take a ball of dough, dust it with dry wheat flour and roll it into an approximately 6-7-inch circle. The size of thepla depends on personal preference hence roll accordingly.
- The thickness of thepla should not be too thin or too thick.
- Heat tava / skillet, and place the thepla. The flame should be low to medium here. Gently keep on pressing the thepla using a cloth or spatula.
- Flip the thepla. Apply a teaspoon of oil on both sides and cook till light brown spots appear and thepla is cooked through. Do the same with remaining dough.
- Methi thepla is ready to serve. Serve with pickle, sabzi, raita or just with plain curds.
Video
Notes
I have kept this methi thepla dairy free, if you want you may add 2 tablespoons of curd which will help thepla remain soft and give a nice flavour.
I have used whole wheat flour here, but you can make these thepla using jowar flour or bajri flour too to enhance the nutritional value of this thepla.
You can also add ginger-chili paste in making this thepla to enhance the flavour.
