Breakfast Recipes Gujarati Cuisine Snacks

Methi Thepla

Serving – 5 to 6 theplas

Whole Wheat Flour – 1 cup
Fresh methi (fenugreek) leaves, chopped – 1/ 2 cup
Garlic paste – 1 Teaspoon
Red Chilly Powder – 1 Teaspoon
Turmeric Powder – 1 Teaspoon
Coriander paste – 1 Teaspoon
Salt To Taste
Oil – 2 Tablespoons + Saute For Theplas
Hing – 1 Teaspoon
Water – As Required

In a bowl combine together whole wheat flour, methi leaves, garlic paste, turmeric powder, red chilli powder, hing, salt, coriander powder, 2 tablespoons oil and sufficient water and knead a semi soft dough like paratha dough.

Divide the dough into equal portions and roll them into thin theplas. 

Heat a non stick tawa and cook With oil till golden brown on both the sides. Serve hot with green chutney or dry garlic coconut chutney or pumpkin chutney. 

Find green chutney recipe here

Find dry garlic coconut chutney recipe here

Find pumpkin chutney recipe here

Tip : you can aslo use kasuri methi instead of fresh methi ( fenugreek) leaves.