Healthy Recipe: Methi Thepla That Stays Soft For Hours – News18

Last Updated:February 05, 2025, 11:13 IST

Methi Thepla is a healthy Gujarati recipe ideal for travel, lunchboxes, or breakfast. It stays soft for hours and can be stored for up to two months. Try this simple, nutritious and flavourful dish

Try this Methi Thepla recipe that stays tasty and soft for hours and can be stored for up to two months. This recipe can even be made without oil or ghee. If you’re looking for a convenient and healthy recipe, try this Gujarati Thepla.

Ingredients For Methi Thepla

• Raw Potatoes: 2 (grated)
• Green Chillies: 4-5 (paste)
• Ginger: 2 inches (paste)
• Garlic Cloves: 10-12 (paste)
• Curd: 3 tbsp
• Fenugreek (Methi) Leaves: 3 bunches (finely chopped)
• Salt: to taste
• Wheat Flour: 3 cups
• Coriander Leaves: 1/3 cup (finely chopped)
• Garlic Leaves: 1/4 cup (finely chopped)
• Red Chilli Powder: 1/2 tsp
• Coriander Powder: 1/2 tsp
• Turmeric Powder: 1/2 tsp
• Cumin Powder: 1/2 tsp
• Garam Masala: 1/4 tsp
• Sesame Seeds: 2 tbsp
• Water: as required
• Oil/Ghee: for frying

Steps To Make Methi Thepla

1. In a mixer, roughly chop and grind two raw potatoes. Set aside.
2. In the same mixer, blend the green chillies, ginger, garlic, and curd into a smooth paste.
3. In a large bowl, combine the fenugreek leaves with salt. Crush the leaves well to release their water.
4. Squeeze out the excess water from the fenugreek leaves. Add the prepared paste from the mixer to the leaves.
5. Add the fresh coriander, salt, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, and sesame seeds to the bowl. Mix all the ingredients thoroughly.
6. Gradually add wheat flour to the mixture and knead into a dough. Add water as needed. Let the dough rest for 10 minutes.
7. Divide the dough into small portions and shape them into round balls.
8. On a lightly floured surface, roll out each ball into a thin circle, like a roti, using rice flour for dusting.
9. Heat a pan over medium heat. Cook each thepla on the pan until lightly browned, flipping to cook both sides. Apply oil or ghee as desired.
10. Once golden and crispy, remove the thepla from the pan.

Serve methi thepla hot with curd, pickle, or chutney. This nutritious and flavourful recipe is sure to be a family favourite.