Methi Thepla (Methi Chapati)

Methi Thepla, a popular Gujarati paratha-like spiced flatbread made from fenugreek leaves, wheat flour and some spices is a really healthy and nutritious dish that can be served either as a main course or as a snack. The secret to making the best Methi Thepla’s lies within its dough. The properly made dough would have the perfect balance of fenugreek leaves and spices so that the bitterness of the methi leaves are softened a bit. Each household has its own recipe on how to prepare Methi Thepla’s. This recipe is the one I use.

Prep time: 15 minutes
Cook time: 20 minutes
Number of servings: 4-5 persons


Ingredients


Wheat Flour 1 Cup
Besan/Gram flour ¼ Cup
Turmeric Powder ¼ Tsp
Chili powder 1 Tsp
Asafoetida powder / Hing ¼ Tsp
Salt to taste
Cumin seeds 1 Tsp
Fenugreek (Methi) leaves 2 small bunches
Oil 1 Tsp
Curd/Dahi 1 Tbsp
Water
Ghee / Oil to spread on thepla


Preparation

1. Take a bundle of fenugreek (methi) leaves and cut off the stems.



2. Separate the leaves and place them in a bowl.



3. Pour water over the leaves and gently wash the leaves.



4. After washing, drain the dirty water.

Method

1. In a wide mixing bowl, add the required amount of wheat flour, besan, turmeric powder, chili powder, asafoetida powder, salt and cumin seeds.



2. Add the washed fenugreek (Methi) leaves, oil, and yogurt to the bowl. Add water gradually and knead to soft dough.



3. If the dough is too soft, sprinkle some more flour over it and knead well to slightly harden the dough so it is of the right consistency.



4. Keep it closed or wrapped in a wet cloth and let the dough sit for 30 minutes.



5. Take a little dough and make small balls using your palms.

6. Sprinkle some flour on a flat surface and place the dough ball on it. Roll it flat using a roti roller.



7. Heat a tawa on the stove. Place the flattened dough on the tawa.





8. Cook on both sides by adding little ghee.



9. Voila! Your Methi Thepla’s are ready to be devoured. Serve with some pickle or any gravy of your choice.












Tips:
Instead of adding the leaves as a whole, you can either finely chop them or grind them too. This makes it easier to make sure your kids do not discard the leaves. You can also cook it by adding a little oil instead of ghee.

Best with:

These Methi Thepla’s taste best when served hot. You can have it either with some pickle or some curry. It also tastes great with ketchup or curd!