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You are here: Home >> Snacks >> Methi Thepla

Methi Thepla

October 24, 2012 by Darshita Lakkad 10 Comments



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Methi Thepla

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Thepla is famous Gujarati Snack bread. There are many variant of theplas like dudhi thepla, methi thepa. Thepla is also famous Gujarati travel or picnic food.

Ingredients

  1. 250 gm Wheat flour
  2. 1 tbsp Chickpea flour (Besan)
  3. 3 tbsp Fenugreek leaves (finely chopped)
  4. 1 tbsp Garlic paste
  5. ½ tbsp Ginger paste
  6. ½ tbsp chili paste
  7. 2 tbsp oil
  8. 3 cup Water
  9. ½ tbsp turmeric powder
  10. ½ tbsp red chili powder
  11. ½ cumin coriander powder
  12. Salt to taste

Instructions

Take flour in a mixing bowl.
Mix all ingredients and stirring it till dough start to come together.
Keep stirring; add more water if dough is still dry. Dough should form a ball.
Dough should be soft. If it is too sticky, add a little flour. It should not sticky enough to stick your hand.
Now knead the dough with 1 tbsp oil and divide in to small ball.
Deep one ball in to flour, roll it in to thin dice.
Add dry flour to keep prevent it sticking to the rolling surface.
Excess flour from the thepla and place on hot tawa. Flip thepala to other side, when you see bubbles on the surface.
Cook thepla both side using little oil then increase stove flame and remove t.
Now thepla is ready for serve.

Notes

You can serve with suki bhaji, tea, curd , potato chips and pickles.

3.1

Filed Under: Snacks Tagged With: Dhebra, easy indian recipes, gujarati food, Gujarati Recipes, Methi thepla, picnic food, recipes for breakfast, thepla, thepla recipes, Travel food

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Reader Interactions

Comments

  1. Bharati says

    July 4, 2013 at 3:57 am

    Can we use frozen chopped methi from India after defrosting & squeezing out excess water ? Comes in cubes ?? Thanks Bharati

    Reply
    • Darshita Lakkad says

      July 4, 2013 at 9:59 am

      Yes, You can use after defrosting & squeezing out water.

      Reply
  2. Rekha says

    July 4, 2013 at 9:59 pm

    Please could you advice me..my theplas
    are not coming out soft ..they become hard..I
    I have tried using a little yoghurt and self
    raising flour.
    Thank you.

    Reply
    • Darshita Lakkad says

      July 5, 2013 at 10:32 pm

      While knead the dough, add more oil. It will make thepla soft. Even use oil more while cook thepla.

      Reply
  3. Munjoola Dayaram says

    September 10, 2013 at 3:28 pm

    Hi Darshita
    thank you for the very interesting and delectable recipes – what a pleasure it is to read your blog.
    May you go from strength to strength.
    Prem Namaste.

    Reply
    • Darshita Lakkad says

      September 11, 2013 at 4:34 pm

      Thank You ma’am, Keep Reading and Sharing 🙂

      Reply
  4. Kavita says

    October 20, 2013 at 12:51 pm

    Hi Darshita

    Do you bind the dough with boiling hot water or luke warm water?

    Reply
    • Darshita Lakkad says

      October 22, 2013 at 8:12 pm

      You can use normal water or luke warm water..

      Reply
  5. Chhaya Bhagwan says

    February 27, 2014 at 2:29 pm

    Thank you very much very much for all your receipts
    I am going to pass them to my daughters and daughter-in-law

    Reply
    • Darshita Lakkad says

      March 4, 2014 at 12:14 pm

      Thank You 🙂

      Reply

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Recipes with Images by Darshita Lakkad is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on a work at Gujarati Recipes.
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