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Thepla with Methi Leaves
Thepla with Methi Leaves is a famous and popular breakfast and snack in Gujarat. They also take this Thepla while traveling, as Thepla can be preserved for 3 to 4 days at room temperature. And it is the best tea time snack also.
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Gujarati
Servings
2
Calories
Equipment
Woodenspatula
kitchen brush
Rolling pin and board
griddle
mixing bowl
Ingredients
2
tbsp
methi/ fenugreek leaves (chopped)
1
cup
all-purpose flour
1/2
cup
whole wheat flour
2
tbsp
Besan/Bengal gram flour
1/2
cup
curd
1/2
tbsp
oil
1/2
tbsp
carrom seeds /ajwain
1/2
tbsp
Sesame seeds
1/2
tbsp
turmeric powder
1/2
tbsp
red chili powder
2
tbsp
Chopped coriander leaves
1
tbsp
green chili (chopped)
5
cloves
chopped garlic
salt
Instructions
In a big mixing bowl add all-purpose flour, white flour and garlic paste,and chopped coriander leaves
Add sesame seeds, turmeric powder, and red chili powder
Now add curd and gram flour
Then add ajwain and oil and mix them
Now add fresh fenugreek leaves, and knead dough (if requires add little hotwater)
Add little water over the dough and cover it for 15 minutes
Divide the dough into 6-7 equal parts and make small lemon size balls. Takea ball and press it a little with the help of your palm
And place it into the rolling board, and with the help of a rolling pin makeit a flat circle of 5-6 inches in diameter
Slowly place them over the hot tawa/ griddle, roast both the side, thenapply oil or ghee with the help of a kitchen brush
To make it soft, continue to rotate them with the help of a wooden spatula
Once fried well, both the side, then transfer to a serving plate and serve hot with raita, chutney, curd, or curry