Methi Thepla is a Gujarati favorite Breakfast. It is a very famous recipe that can be stored up to a week and consumed or a perfect one for travel. Methi Thepla is made with wheat flour and besan flour with an optional addition of millet flours. The addition of spice powders along with the flour makes it a wholesome one for grab and go. This Methi Thepla can be had with some curd and pickle or as such. It is very nutritious and has a longer shelf life. Methi leaves are rich in calcium and potassium that are good for bone health. The common millet flours that are added to Thepla are Jowar and Bajra flours. The Besan flour and curd added makes it soft to eat. Try this recipe for a breakfast day and serve it rolled up. The kids will enjoy this too.
- I have used wheat flour and Besan Flour in this recipe. If you like to add millet flours, you can add a quarter cup of bajra flour and Jowar Flour.
- Add fresh and chopped methi leaves for better taste.
- If you are packing this Thepla for travel, then avoid using curd in this recipe. Knead the dough with water only.