mearl223 On September - 28 - 2011

Gujarati Methi Thepla

Why make rotis and methi sabzi (fenugreek leaves dish) separately, when you can mix ‘em together & make these yummy ‘Theplas’ in true Gujarati (North-west Indian) style, served with yoghurt & sweet mango pickle/ chutney!


PrepTime 5mins – Serves 4 – CookTime 20mins

1 1/2 cups whole wheat flour
1 cup besan (gram flour)
1 bunch methi leaves, chopped (fenugreek leaves)
1 tsp chili powder
1/2 cup yoghurt
3 tbsp oil or ghee
salt to taste
some oil, for shallow frying

Cooking Instructions:

Sieve the wheat and gram flours one after the other into a mixing bowl. Make a well in the center & add all the ingredients except oil for frying. Mix well & add water as needed to knead it into a stiff dough. Cover with a moist cloth & set aside for 15 mins.

Knead the dough again and divide into walnut sized portions. Roll each one out into small rotis/ chapatis.

Heat a non-stick griddle/ pan & once well-heated, reduce flame to minimum. Place a thepla on it & wait for it to change color evenly. Then, turn it over & wait for about the same time. Toss over & maximize the flame. As it fluffs out, drizzle some ghee/oil on it & turn it over. Let it cook on the other side with some oil/ghee too.

Carry on with the rest of your dough balls.

Serve theplas warm with yoghurt & sweet mango pickle/ chutney….. HEAVEN!!!!! :)

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