Methi Thepla – The Travel-Friendly

Name: Methi Thepla – The Travel-Friendly
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Wheat flour; 75 g jowar flour; 25 g bajri flour; 50 g dry fenugreek (methi) leaves; 10 g dry mint leaves; 5 cloves Garlic paste; 1 tsp Red chili powder; 0.5 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Salt; 2 tbsp (plus extra for cooking) Oil; as needed Water

Ankita Tank Parmar @cook_880

gujarat

Thepla is a thin, spiced flatbread made from whole wheat flour, jowar flour, bajri flour, fenugreek leaves, mintleaves. It is soft, slightly crispy, and stays fresh for days. The combination of spices like turmeric, cumin, and chili powder adds a rich flavor.
Thepla is a favorite travel snack for Gujaratis because it doesn’t spoil easily. It is best enjoyed with garlic chutney, pickle, curd, or jaggery. The addition of methi (fenugreek leaves) and mint leaves makes it nutritious, flavorful and good for digestion.
It is a wholesome meal for any time of the day.
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Ankita Tank Parmar @cook_880

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Ingredients

20 minutes

2 servings

100 gWheat flour
75 gjowar flour
25 gbajri flour
50 gdry fenugreek (methi) leaves
10 gdry mint leaves
5 clovesGarlic paste
1 tspRed chili powder
0.5 tspTurmeric powder
1 tspCumin powder
1 tspCoriander powder
1 tspSalt
2 tbsp(plus extra for cooking) Oil
as neededWater
Oil for fry

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Steps

20 minutes

1

In a bowl, mix wheat flour, crushed dry methi, garlic paste, chilipowder, corianderpowder, cumin powder, turmeric, salt, and 2 tbsp oil. Then Gradually add water to form a soft, smooth dough. Cover it for 10 minutes.
2

Then knead the dough again and Divide dough into small balls and roll each into a thin circle.
3

Heat a pan, cook each thepla on both sides, brushing with oil until golden.
4

So the delicious fenugreek Thepla is ready. I have served it here with tea and garlic chutney.