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Methi thepla recipe, how to make thin methi thepla

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Methi thepla recipe

Learn how to make methi theplas, thin, soft and goes simply great with boondi raita as side dish.
This is also one of the recipes,that I got from my friend Sangeeta and tried.It tasted great. This is the first time I am trying and I liked it very much.

I love the taste and this methi roti or methi thepla and will often make appearance in the kitchen. It comes out really soft and stays soft even after long time. So perfect to pack for your lunch box and boondi raita is the perfect side dish for methi roti. You can indulge without counting the numbers!

Methi leaves

Methi roti – thepla recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 15 mins    |  Makes: 12

Ingredients

Wheat flour – 1 & 1/2 cup

Methi leaves – 3/4 cup

Red chilli powder – 1 tsp

coriander powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Garam masala powder – 3/4 tsp

Turmeric Powder – 1/4 tsp

Cumin – 1 tsp

Salt – As needed

Oil – 3 tbsp

Butter milk – As needed

Method

  1. Remove the methi leaves from its stem,clean it and chop it coarsely.Fry the wet leaves in a kadai with little oil,just till it reduces in volume.

    2. methi leavesleaves choped

    Sauteed

  2. Add the sautéed leaves,salt,turmeric,garam masala powder,red chilli, coriander, turmeric powders, Cumin and oil and mix well. Add required buttermilk to make a soft dough,just like we make for roti/chappathis.

    3. All ingredientsMixed wellMade dough

  3. Make equal sized balls and roll to thin rotis.Heat a tava,sprinkle little oil and just toast the rotis like we usually do for chapathis.

    4. Methi thepla doughrolled theplamethi thepla cooked

Notes

  • Adding oil and buttermilk adds extra softness to the rotis.
  • I added sambar powder in place of red chilli coriander powder, as my sambar powder is a combination of this both.
  • Sautéing the methi leaves enhances the flavor and cut down the bitterness of the leaves.
  • Stays soft for longer time and also doesn’t gets spoiled soon,so ideal for travelling.
  • Rolling as thin as possible makes it very perfect!

Serve with any simple raitha or simply with curd and pickle.I served with boondi raita and mango thokku! Tasted great!
methi thepla

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Comments

  8. Hi,
    Methi rotis are good for health! your presentation is so neat …feel gald seeing the neat pics 🙂 good job.Hope to c your posts more often,hope u had a great time 🙂
    Enjoy the weekend.
    TC

    Reply

  34. i saw the recipe of thelpa in blog(forgot the name) but step by step procedure and few tips in the end is perfect.should try out soon.normally i clean and add the leaves as it is without sauting and never add butter milk.never come soft.thanks for sharing the recpe.

    Reply

  94. Oh!, my God!, how did i miss this post, So beautiful clicks, I had also posted this recipe with a little change i don't use butter milk, I love methi theplas, my post looks soooo bland, I feel like removing it from my blog…, yours look so tempting & drooling….., wonderful post 🙂

    Reply

  106. Triedthis thepla this morning. Excellent, soft, delicious and nutritious too.. Also prepared Garam masala as oer recipe for this. Flavorful. Keep posting. Excellent workdone by you…

    Reply

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