Methi Thepla Recipe, Gujarati Methi Thepla | Fenugreek Paratha

methi thepla recipe with step by step photos, Methi thepla is a famous Gujarati snacks made with fenugreek leaves, whole wheat flour, yogurt and other spices. This you can serve as a snack or for lunch. methi thepla also serve best when travelling or for tiffin box lunch with some mango pickle or lime pickle.

I love to add methi in most of my cooking since it has lot of health benefits. I really a stress buster and very good for digestion so do add methi in any form dry methi or fresh in your cooking helps you to make you stay healthy and fit.

Methi pulao is the one which used to make for lunch box and my family member started loving the methi paratha which is also called fenugreek paratha.

Methi Paratha Recipe Video

Here is the step by step methi thepla recipe:

In a mixing bowl, take whole wheat flour, besan flour, pearl millet flour/bajra flour. Now add in the turmeric powder,hing,chilly powder and salt.mix it.

Add the chopped fresh methi leaves,now drop curd and mix everything well. don’t add water now because the methi leaves will start leaves some water.

knead the dough very well. add more curd if required while kneading.make medium sized balls from the dough,roll the thepla to a round of about 5-6 inches in diameter.

Heat the pan and place the thepla,flip the other side sprinkle oil and then again flip the other side and cook it. once done keep it in a hot box and repeat the same for rest of the dough.

Hers is the Quick recap of recipe:

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Methi Thepla Recipe, Gujarati Methi Thepla | Fenugreek Paratha

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Methi thepla is famous Gujarati snacks made with fenugreek leaves, whole wheat flour, yogurt and other spices.

Author: Premalatha Aravindhan

Recipe type: Snacks, dinner

Cuisine: Gujarati

Ingredients

1 cup whole wheat flour (atta)
¼ cup gram flour (besan)
¼ cup pearl millet flour/bajra flour
⅛ teaspoon asafetida (hing)
½ teaspoon cumin seeds (jeera)
½ teaspoon turmeric (haldi)
1 teaspoon red chili powder adjust to taste
1¼ teaspoon salt adjust to taste
¼ cup dry fenugreek leaves (kastoori methi)
2 tablespoons oil
¼ cup yogurt (dahi)
Approximately ¼ cup of oil for cooking

Instructions

In a mixing bowl, take whole wheat flour, besan flour, pearl millet flour/bajra flour. Now add in the turmeric powder,hing,chilly powder and salt.mix it.
Add the chopped fresh methi leaves,now drop curd and mix everything don't add water now because the methi leaves will start leaves some water.
knead the dough very well. add more curd if required while kneading.make medium sized balls from the dough,roll the thepla to a round of about 5-6 inches in diameter.
Heat the pan and place the thepla,flip the other side sprinkle oil and then again flip the other side and cook it. once done keep it in hot box and repeat the same for rest of the dough.

Notes

don't add water because the leaves itself leave water,if required add curd.

Have a nice Day!!!