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.
Ingredients
Instructions
- In a bowl add one and a quarter cup of wheat flour and half a cup of besan flour. To this add in the spice powders - A quarter teaspoon of turmeric powder, red chili powder, jeera powder, half a teaspoon of coriander powder. Add one teaspoon of coarsely crushed ginger-green chili, and required salt.
- Wash and roughly chopped fenugreek leaves. Add this to the flour and spice mix. Combine them together.
- Add two tablespoon of curd to the flour. Mix them together.
- Sprinkle water and knead them to a soft dough. Add little oil and combine it together.
- Pinch out the dough and make them into an orange-sized ball.
- Press and flatten them to a roti using a chapati maker.
- Heat a dosa pan and cook them on both sides.
- Drizzle oil on top. Cook until brown spots on the thepla and serve with curd and pickle.
Notes
- 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.