"METHI THEPLA" is one of the most popular dish of Gujarat. It is a thinly rolled small sized spiced flatbread with goodness of fresh fenugreek leaves and household spices.
If you are a non-Gujarati and tend to know a Gujarati I bet most popularly you would remember him/her by the food they have to offer you. Yes we are the most generous people on this planet to offer home cooked delicacies made by our mom's or us and proudly share among a variety of people and even strangers too.
Apply ghee or oil, and flip on the other side too.
Roll, grab n go...
Methi Thepla with chundo / caramalized mango pickle.
You can serve this with :
- Boondi Raita
- Coconut Chutney
- Coriander Chutney
- Bharela Athela Marcha
If you are a non-Gujarati and tend to know a Gujarati I bet most popularly you would remember him/her by the food they have to offer you. Yes we are the most generous people on this planet to offer home cooked delicacies made by our mom's or us and proudly share among a variety of people and even strangers too.
Ever sighted a Gujarati in an international flight, train, office, school recess opening that fragrant tiffin / dabba with thepla, sukku bataka nu saak / dry masala potato, and athanu / pickle. Yes we take utmost Pride and Love in carrying our home along with us in those mini dabbas in any corner of the earth.
Methi thepla's are mini thin flavoured flat-bread's which we relish in a variety of ways as breakfast with our morning tea, in our lunch time with simple homecooked veggie's, with afternoon tea, in the evening dinner too.. We can just have it endlessly.
Ahhh... just joking... nopes but yes we actually can. Methi Thepla's top the picnic list. Most of tea parties are set just with the Methi Thepla's and some more Gujju snacks. If you are a Gujju and love to host, you sure gonna do that cake walk at parties with these heart winning Gujarati delicacy.
I remember my Mom, Nani, Dadi all rolling these Methi thelpa's super thin and super small, say just their palm size.... uffff..They made it in more quantity for the entire family OR when there were guests for snacks with tea and munching anytime when hungry. The pile of thepla's would stand tall like a tower. I always used to ask them why do you roll them so small and thin, make them big and thick to finish the task fast, they used to laugh and tell me to go and play. But Mom made is Mom made any given day... unbeatable. Do you agree ? I never dreaded to make these palm size. See the smallest I could make is my hand size.... That's the mini thepla for my lil' one. And just one. I like quick and fast work, so never dared to roll out beautiful, transparent, thin, tiny thepla's like they do.
I usually make it my hand sized.
Let's get making these, before I start drooling.... ;)
Methi Thepla's are perfect to carry on a PICNIC or long trips, kid's love them, stays good for almost a week if properly stored.
INGREDIENTS
dry ingredients
whole wheat flour OR multigrain flour - 2 cups
cumin seeds - 1/4 tsp ( optional )
asafoetadia - 1/4 tsp
sesame seeds - 1/2 tsp ( optional )
turmeric powder - 1/2 tsp
fennel seeds - 1/2 tsp ( optional )
Flax seed powder - 1 tsp ( optional )
coriander cumin powder - 1 tsp
red chilli powder - 1 tsp
wet ingredients
oil - 2 tsp
ginger garlic green chilli paste - 1 tsp ( optional )
freshly chopped methi / fenugreek leaves
water for binding
extra whole wheat flour for dusting
ghee OR oil
* A methi thepla traditionally has just basic dry spices, but I add additional ones like cumin seeds, sesame seeds, fennel seeds, flax seed powder and ginger garlic green chilli paste.
This recipe is generous on the amount of spices and ingredients.
PROCEDURE
Step 1 : Assemble together and mix all the dry ingredients.
Step 2 : Add all the wet ingredients too.
Step 3 : Mix them well. I prefer mixing with my hands. Once done add water little by little till all the dough comes together well.
Note
- Instead of water you may also use yogurt, buttermilk, whey, or leftover vegetable stock too. Traditionally these are made with yogurt OR buttermilk.
- I prefer adding water as it keeps the thepla fresh longer and the shelf life is extended.
- If adding yogurt, buttermilk, whey, or leftover vegetable stock make sure to consume them within 2-3 days as it alters the taste and reduces the shelf life.
Step 4 : Make a soft dough. Drizzle few drops of oil, coat the dough and keep covered aside to rest.
Step 5 : The container I covered with the dough is foggy so the methi thepla dough is now ready. This is how it know my dough is good to use.
Step 6 : Grease your fingers with some oil and punch the dough and make into a long log to make small equal size dough balls.
Step 7 : Dip the dough balls in some flour and roll out into thin rounds.
Step 8 : Heat iron griddle. Once hot. Put the rolled thepla and cook evenly on both the sides.
flip the thepla when you see small bubbles puffing up.
Cook the other side too the same way.
Cook the other side too the same way.
Apply ghee or oil, and flip on the other side too.
Note
- I personally prefer using ghee if consuming at home.
- If carrying on picnics OR taking them on travel, I prefer oil as they stay long as is for about a week if stored properly with out drying or spoiling.
This is how it looks perfectly cooked. All the thepla's puff up and are soft n crispy.
Wallah, the methi thepla's are ready.
Roll, grab n go...
FINAL PLATING
Serve them warm OR cold with hot chai, pickle, chutney, ketchup, vegetable, khichidi...ahhh the list is endless. Or even roll up and grab it as is. It just tastes delish in every corner of the world you carry it and the other thing what makes it special is that it is homemade. All sorted on your travel right.
Methi Thepla with chundo / caramalized mango pickle.
You can serve this with :
- Boondi Raita
- Coconut Chutney
- Coriander Chutney
- Bharela Athela Marcha
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More Flatbread recipes you may like :
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