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Methi Thepla
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A picture of Methi Thepla.

Methi Thepla

 Dr.Madhumita Mishra
Dr.Madhumita Mishra @FoodTalking
Odisha

# flavour1

Methi Thepla is a healthy, delicious breakfast, from Gujarat. It's a favourite breakfast which lasts long. I think there's no need to add onion and garlic as method leaves bring a beautiful aroma to thepla , thus increasing the appetite.

# flavour1

Methi Thepla is a healthy, delicious breakfast, from Gujarat. It's a favourite breakfast which lasts long. I think there's no need to add onion and garlic as method leaves bring a beautiful aroma to thepla , thus increasing the appetite.

Read more

Methi Thepla

 Dr.Madhumita Mishra
Dr.Madhumita Mishra @FoodTalking
Odisha

# flavour1

Methi Thepla is a healthy, delicious breakfast, from Gujarat. It's a favourite breakfast which lasts long. I think there's no need to add onion and garlic as method leaves bring a beautiful aroma to thepla , thus increasing the appetite.

# flavour1

Methi Thepla is a healthy, delicious breakfast, from Gujarat. It's a favourite breakfast which lasts long. I think there's no need to add onion and garlic as method leaves bring a beautiful aroma to thepla , thus increasing the appetite.

Read more
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Ingredients

25 mins
3-4 servings
  • 1 cup(tightly packed) methi leaves
  • 1 cupwhole wheat flour
  • 1/2 cupmaize (corn flour
  • 1/4 cupgram flour (besan)
  • 2 tspginger, finely chopped
  • 1green chilli chopped
  • 1/2 tspred chilli powder
  • 1/3 tspcumin powder
  • 1/2 tspcoriander powder
  • 1/2 tspturmeric powder
  • Salt ad required
  • 1 tbspoil
  • 1 cupfresh curd
  • Oil for roasting theplas
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Steps

25 mins
  1. 1

    Clean methi leaves with water. Chop finely.

    A picture of step 1 of Methi Thepla.
  2. 2

    Mix all three flours, chopped method leaves, all spiced,salt, 1 tbsp oil.

    A picture of step 2 of Methi Thepla.
  3. 3

    Mix well and add curd and knead to make a soft dough. Make medium size balls.

  4. 4

    Roll out round theplas. On hot tawa place one thepla and flip one side is partly cooked. Flip and cook the side too.

  5. 5

    Brush oil on both sides of the thepla and cook by pressing, on high flame, till golden spots appear. This says that the thepla is evenly cooked.

  6. 6

    Serve the thepla with yogut/pickle/chutney. I served my theplas with mixed dry curry.
    Thanks

    A picture of step 6 of Methi Thepla.
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Copied!

 Dr.Madhumita Mishra
Dr.Madhumita Mishra @FoodTalking
on August 02, 2020 08:20
Odisha
I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.
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Comments (10)

Kajal Manisha Darira
Kajal Manisha Darira @cook_17148209
August 05, 2020 08:21
Wow superb
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