Monday, July 9, 2012

Methi Thepla

Thepla is one of the different types of roti's made in gujarat. these theplas are ideal to have as travel food or to pack for lunch box. Its so easy to make and you need not prepare a separate side-dish for these theplas, as they have the spice and masala in it.

Last month, we went to cochin and munnar for our vaccation. the climate was just perfect for us to enjoy. when we were in munnar, we stayed at one of the most beautiful place called, Kaivalyam. it was surrounded by nature and the views from rooms were too good. it really cleansed my soul! Its such a well maintained place!

Did i say, the view was so stunning from the room, what i liked is, there was no building structure and it was full of green with mist floating!! Its a best place to sit back and relax. They even have a Yoga Hall, where every morning they conduct yoga session for about 90 minutes. 

We had good food there, which was prepared with much care as we prepare at our home. when we were there, we were served theplas, which me and my hubby liked it a lot. i instantly asked the recipe for it and made it back home.

I don't know, why i did not even think of clicking pictures. the spread was so mouth watering and delicious, might be i first wanted to Digg in.. I just tried to re-create the way how it was served.

Just roll these theplas in a aluminium foil sheet and put them in fridge. when you are above to eat, put the theplas in microwave and m/w at high for 1 min. its ready to be served. 

                                                                        Methi Thepla

Serves: 3 - 4 adults
Preparation time: 35 mins


  • Wheat Flour - 2 cup's
  • Methi leaves - 1/2 cup (finely chopped)
  • White sesame seeds - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Asafoetida powder - a pinch
  • Cumin powder - 1/2 tsp
  • Ginger Garlic paste - 2 tsp
  • Green chilly paste - 2 tsp
  • Butter - 2 tbsp (melted)
  • Curd - 3 tbsp's
  • Salt to taste
  • Water needed to knead the dough

  1. Wash the methi leaves and chop it finely. make sure you do not add stems of it. as it may not be easy while rolling.

  2. Mix all the ingredients mentioned above together. sprinkle water and knead the dough just we do for our chapathi dough. the dough may stick to your hands, because of curd in it. add little flour or grease your palms with oil while kneading. 

  3. Once the dough is kneaded, split the dough into lemon sized balls. it should make about 12 or 14 balls. roll the balls over little flour before you start to roll them. roll them out thin to about 6 inches in diameter. if  it cracks while rolling, just patch it up with hands. and dust little flour then start to roll again.

  4. Heat a Skillet and cook the rolled theplas at high heat. drizzle oil to the sides of the thepla and cook till brown spots appear on them. it takes about 1 to 2 minutes of time to cook each thepla. cook the other theplas the same way and stack them one above other.

  5. Serve the methi theplas with curd and pickle.

  1. I have added chilly powder and dhaniya powder and made other version of these theplas without ginger garlic and green chilli paste. i liked the version i am sharing with you. its more like a masala chapathi to me.

  2. You can substitute the butter with oil. 

  3. If you do not get methi leaves, prepare it with finely chopped corriander leaves.

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