Making of Methi Thepla - Spinach Chapati (Traditional Indian Bread )
Methi Thepla a Gujarati flatbread made from fenugreek leaves, wheat flour , Besan Flour(Optional) along with some spices.
Ingredients :
- Whole wheat flour (Chapati atta)
- Besan Flour (Optional)
- Fenugreek leaves (Methi leaves) - Washed and chopped
- Some Water
- Red chili powder
- Coriander powder
- Cumin powder
- Turmeric powder
- Carom seeds (Ajwain) (Optional)
- Sal
- Green chilies - chopped
- Garlic and Ginger paste
- Edible Oil for Flour mixer to make soft dug.
- Oil OR Ghee OR Butter for frying the theplas
Recipe :
1) Take wheat flour,Besan flour (Optional),red chili powder,turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.
2) Add green chilies,garlic and ginger paste, methi leaves and oil.
3) Mix it with your fingertips.
4) Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.start with little water and keep kneading and adding the water as needed.
5) After few minutes, knead the dough once again to smooth out. Divide it into equal smooth balls. Flatten it out between your palms.
6) Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board.
7) Heat the tawa or pan on medium-high heat for shallow frying thepla.
8) Place rolled thepla on hot tawa. Let it cook for 30-40 seconds or till you get few bubbles on the top.Then flip it with help of spatula. Drizzle some oil and spread it evenly on it.
Cook till bottom side is cooked and you won’t see any doughy part. Also apply some more oil on top side and flip and cook again by pressing.
9) Once cooked on both sides remove it to the insulated container.
Quick tip – put a paper towel at the bottom of the container, so it will absorb the water particles made due to steam. Thus thepla will not become soggy.
10) Repeat the same process for rest theplas.
- Your "Methi Thepla" is ready to serve.
Note: - Serve Methi thepla with
- masala Curd (yoghurt).
- Curd mixed with salt, red chilli powder, cumin powder.
- You can also serve Thepla with Milk / Butter milk / Gud Ghee /
- Serve with Potato Sabji (Suki Bhaji).
Methi Thepla a Gujarati flatbread made from fenugreek leaves, wheat flour , Besan Flour(Optional) along with some spices.
Ingredients :
- Whole wheat flour (Chapati atta)
- Besan Flour (Optional)
- Fenugreek leaves (Methi leaves) - Washed and chopped
- Some Water
- Red chili powder
- Coriander powder
- Cumin powder
- Turmeric powder
- Carom seeds (Ajwain) (Optional)
- Sal
- Green chilies - chopped
- Garlic and Ginger paste
- Edible Oil for Flour mixer to make soft dug.
- Oil OR Ghee OR Butter for frying the theplas
Recipe :
1) Take wheat flour,Besan flour (Optional),red chili powder,turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.
2) Add green chilies,garlic and ginger paste, methi leaves and oil.
3) Mix it with your fingertips.
4) Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.start with little water and keep kneading and adding the water as needed.
5) After few minutes, knead the dough once again to smooth out. Divide it into equal smooth balls. Flatten it out between your palms.
6) Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board.
7) Heat the tawa or pan on medium-high heat for shallow frying thepla.
8) Place rolled thepla on hot tawa. Let it cook for 30-40 seconds or till you get few bubbles on the top.Then flip it with help of spatula. Drizzle some oil and spread it evenly on it.
Cook till bottom side is cooked and you won’t see any doughy part. Also apply some more oil on top side and flip and cook again by pressing.
9) Once cooked on both sides remove it to the insulated container.
Quick tip – put a paper towel at the bottom of the container, so it will absorb the water particles made due to steam. Thus thepla will not become soggy.
10) Repeat the same process for rest theplas.
- Your "Methi Thepla" is ready to serve.
Note: - Serve Methi thepla with
- masala Curd (yoghurt).
- Curd mixed with salt, red chilli powder, cumin powder.
- You can also serve Thepla with Milk / Butter milk / Gud Ghee /
- Serve with Potato Sabji (Suki Bhaji).