Name: gujarati methi thepla recipe by Ashvini Singh at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 1 cup methi leaves (fenugreek leaves) - tightly packed; 1 cup whole wheat flour (atta) or 120 grams atta; ¼ cup besan (gram flour) or 40 grams besan; ¼ cup bajra flour (pearl millet flour) or 40 grams bajra flour; ¾ teaspoon salt or add as required; ½ teaspoon red chili powder (lal mirch powder); 1 to 1.5 teaspoon ginger + green chili paste; ½ teaspoon coriander powder (dhania powder); 1 tablespoon oil; oil for roasting theplas as required; 4 to 5 tablespoon dahi (yogurt or dahi); water for kneading or add as required

Ingredients Serving: 10

1 cup methi leaves (fenugreek leaves) - tightly packed
1 cup whole wheat flour (atta) or 120 grams atta
¼ cup besan (gram flour) or 40 grams besan
¼ cup bajra flour (pearl millet flour) or 40 grams bajra flour
¾ teaspoon salt or add as required
½ teaspoon red chili powder (lal mirch powder)
1 to 1.5 teaspoon ginger + green chili paste
½ teaspoon coriander powder (dhania powder)
1 tablespoon oil
oil for roasting theplas as required
4 to 5 tablespoon dahi (yogurt or dahi)
water for kneading or add as required

Instructions

kneading dough for methi thepla : rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.
in a mixing bowl, take 1 cup whole wheat flour, 1/4 cup besan, 1/4 cup pearl millet flour/bajra flour and 1/4 cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don’t have. in this case just add 3/4 cup besan instead of 1/4 cup.
add all the spices and herb. spices and herbs added are – ½ tsp red chili powder, ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tbsp oil and ¾ tsp salt or add as required. also add ½ inch ginger + 1 or 2 green chilies, crushed. about 1 to 1.5 tsp ginger+green chili paste
add the chopped methi leaves.
mix everything well.
add 4-5 tbsp curd/yogurt (for a vegan option add very little water instead of curd).
mix again and knead into a dough. don’t add water while kneading as methi leaves release water.
knead the dough very well. add more curd if required while kneading.
make medium sized balls from the dough
take a medium sized ball and sprinkle some flour on it.
with the rolling pin begin to roll the thepla
roll the thepla to a round of about 5-6 inches in diameter.
on a hot tawa place the thepla.
flip when one side is partly cooked.
spread oil on this side.
spread oil on this side.
now spread the oil on this side.
flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
ou can also press methi thepla with spatula while cooking.
since i plan to serve these methi theplas after a few hours. i have added more oil so that they remain soft.
remove the methi thepla and keep it in a roti basket and then serve.

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