Recipe / food styling / photography by - Sunayana Gupta
‘Methi Thepla’ is a classic Gujarati flat bread or parantha made with whole wheat flour, fenugreek leaves (Methi) and some spices. It is delicious, healthy and a wholesome meal in itself and that is why also packed for journeys with pickles. Usually, theplas are served in breakfast but they can also be relished as a brunch with curd, pickle & chaas (Buttermilk). You can serve these with your favorite curries and side dishes for lunch or dinner.
The real secret behind the mouth watering taste of these soft theplas lies in making the perfect dough with the right balance of ingredients. In this recipe, I have used fresh methi leaves straight from my kitchen garden, but you can also use dry fenugreek leaves or kasuri methi (See how to make Kasuri Methi at home). The results would be equally satisfying. Besides if you make these lovely theplas with homemade kasuri methi, the results would be phenomenal.
So, let’s check out the recipe and see how to make these beauties with absolute perfection and do not miss to refer TIPS at the bottom!
Pack some methi thepla for journey with some homemade mango pickle and Rajasthani green chilly pickle for a scrumptious ready to eat snack.
You can also serve methi thepla with your regular meal or thali.
For a Sunday brunch, team methi thepla with some aloo channe ki ghugani, khatte meethe aloo, kadala curry or kadhi pakodi. Pair with homemade garlic pickle and chaas.
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Methi Thepla
Methi Thepla is a classic Gujarati thepla recipe made with whole wheat flour, fenugreek leaves (Methi) and some spices. It is delicious, healthy and a wholesome meal in itself and that is why also packed for journeys with pickles.
Preparation Time : 20 minutes Cooking Time : 10 minutes
Category : Parantha Cuisine : Servings : 8 servings
Author : Sunayana Gupta
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Recipe Ingredients
Methi theplas are ready. Serve with tea during breakfast or relish with pickle, yogurt or curries.
Tips –
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