| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 202 | 6g | 1g | 33g |
| sugars | fibre | protein | salt |
| 2g | 5g | 7g | 0.74g |
Growing up in Texas, developed both my taste buds and my cooking skills, as I was constantly exposed to a rich fusion of flavors. The Methi Thepla – Gujarati Methi Thepla Recipe, a flavorful and delightful fruit-based dish, galvanizes my taste buds in every bite. What I love about this recipe is its versatility in incorporating rich flavors while keeping its traditional elements intact.
From a Regional Flavor to My Own Kitchen
Drawing on India’s diverse food traditions, the Methi Thepla has an endearing familiarity while being exotic enough to be a discovery every time I prepare it. Gujarati cuisine, from which it originates, is known for its subtle, savory flavors and wholesome meals. This “Methi Thepla” recipe, with its delicate tints of spices and the freshness of fenugreek leaves (or methi), recaptures that in every bite.
The Health Benefits of Methi Thepla
One of the things that truly makes me love this recipe is its combination of taste and nutrition. The fenugreek leaves, known for their blood sugar regulation and cholesterol-lowering properties, are paired with whole wheat flour which adds dietary fiber. Meanwhile, the variety of spices in the recipe not only provide flavor but also contain healing properties, such as anti-inflammatory and antioxidant benefits. The addition of yogurt, rich in probiotics and calcium, serves as a complement to the tangy, spiced bread and also aids in digestion.
Complementary Cuisine & Pairing Ideas
The Methi Thepla – Gujarati Methi Thepla Recipe can also be associated with the North American cornbread but with an Indian twist. With the mix of earthy fenugreek and aromatic spices, they can be just as soulful as the Southern staple. I can’t help but imagine how this Methi Thepla would flavorfully intertwine with a bowl of chili or Tex-Mex style beans. Alternatively, served with yogurt-based dips or prickly pear jelly, it can be a delightful appetizer or an exciting addition to your brunch spread – the possibilities are endless!
What You’ll Need
- 2 cups Fresh fenugreek leaves (methi)
- 2 cups Whole wheat flour
- 1/2 cup Gram flour (Besan)
- 1/2 tablespoon Red chili powder
- 1/2 tablespoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Cumin Powder
- 1 tablespoon Ginger-Garlic Paste
- 1/2 tablespoon Garam Masala Powder
- 1 cup Yogurt
- 1 tablespoon Vegetable oil
- Salt to taste
- Water as required
- Ghee for cooking
Method
Step One
Clean the fenugreek leaves thoroughly to eliminate any dirt or impurities. Make sure they are dry before you chop them finely.
Step Two
In a large bowl, combine whole wheat flour, gram flour (besan), chopped fenugreek leaves, red chili powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, and garam masala powder. Stir these ingredients well until they are evenly mixed.
Step Three
Add yogurt to the mixture in the bowl. Mix the ingredients thoroughly until they form a rough dough.
Step Four
Drizzle in the vegetable oil and sprinkle some salt according to your taste preference. Knead the mixture with your hands, adding a little water at a time until a smooth, pliable dough is formed.
Step Five
Cover the dough with a damp cloth and let it rest for about 15 to 20 minutes.
Step Six
After the dough has rested, divide it into small, equal-sized balls.
Step Seven
Flatten each ball with a rolling pin into a round Thepla, approximately 6-7 inches in diameter.
Step Eight
Heat a griddle or a tava over medium heat. Once it’s hot, place one Thepla on it. Cook until you see bubbles appearing on the surface.
Step Nine
Flip the Thepla over and brush it lightly with ghee. Press down gently with a spatula to ensure even cooking. Flip it over once more and repeat the process on the other side. Your Thepla should be golden brown and thoroughly cooked.
Step Ten
Remove the cooked Thepla from the griddle and keep it warm while you repeat the process with the remaining dough balls. Serve your delicious Gujarati Methi Thepla hot, ideally with a side of homemade yogurt or pickles.
