Methi is known as Fenugreek in English. Fenugreek is cultivated worldwide as a semi arid crop. It’s leaves as well as seeds, are both used in cooking even in South Asian cuisine.
Fenugreek is used as a herb (dried or fresh leaves), spice (seeds) and vegetables (fresh leaves, sprouts and microgreens) too. One can find the use of fenugreek in the cuisine of many regions in India, although the dishes and the method of preparation does differ. One such dish from Gujarati cuisine is Methi Thepla which is made using fenugreek leaves. A favourite with my kids, it’s very nutritious and delicious!
In the case of methi theplas too, a few other ingredients used may differ as per the cuisines of different regions of Gujarat. Some may use ginger garlic, some only garlic, some avoid it altogether but use jaggery. I too would previously make these theplas using jaggery but no ginger garlic. As time went by and after tasting some store bought theplas, and some tips from my Gujrati friends, I changed a few ingredients. Added some of my own, like oats! So here I am sharing the recipe for Methi Theplas, the way I prepare it in my kitchen.
For a little different variety in breakfast or for tiffins do try the…..
1) Doodhi Theplas or
2) Goad Poale or
- 1 cup Chopped Fresh Methi Leaves (Fenugreek leaves…….about half a bunch depending on the size of the bunch)
- 1 1/2 cups Whole Wheat Flour
- 2 tbs Gramflour (Besan)
- 2 tbs Jowar flour (jwari)
- 2 tbs Oats Flour
- 1 tbs Oil
- 1 tbs Curds….. Optional
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Corriander Powder
- 1/2 Tsp Cumin Powder
- 1 pinch Caraway seeds (Ajwain/Ovaa)
- 1 1/2 tsp Garlic Paste
- 1/2 tsp Ginger Paste
- Salt to taste
- Homemade Ghee (Clarified Butter) for roasting
- To make Methi Theplas, first break away the leaves and the very young stems for use and discard the rest. Soak them in fresh water for about 20 minutes to loosen any dirt or worms stuck to the vegetable.
- Thoroughly clean and wash the leaves and drain out all water.
- Chop finely and add to the above mentioned ingredients.
- Knead to a semi soft dough using sufficient water. Apply some oil on the top of the prepared dough and keep aside covered for about an hour or so.
- Take small balls from the dough and roll into fairly thin discs of desired size on a dusted surface, using a rolling pin.
- Heat a griddle, and put the rolled thepla on it. Keep flame medium. When cooked a bit on one side, flip over and increase the flame.
- Grease the top half cooked side with little ghee. When the bottom side is fully roasted, flip the thepla and roast well giving little pressure on the edges so that it puffs up. Apply ghee on the top side too.
- When both the sides are well roasted, transfer to a hotpot.
- Serve hot with some sweet raw mango pickle, or chunda, or some Gaajar Flower Taaja Loncha or some green corriander chutney and tomato ketchup by the side! A bowl of fresh homemade curd along with it, gives freshness to the whole taste.
Methi Theplas are very easy to prepare, highly nutritious and a very good option for tiffins too. Can be had for breakfast or even dinner. Theplas taste best when teamed with some sweet pickle or corriander chutney.