Winter special Methi Thepla

Winter special Methi Thepla

Let’s see how to make methi thepla today. Because methi is available in plenty and comparatively at a cheaper rate in winter, this is a winter-special recipe. However, thepla is different from paratha in texture and taste. Paratha is north Indian where thepla is Gujrati. This is a very easy and simple recipe. This recipe doesn’t need lot many ingredients. Besides, it has good shelf life

Furthermore, whether you are packing a bag for a week-long trip or simply preparing a healthy breakfast for your family, these savory treats offer a comforting, guilt-free experience. Each bite is a reminder of home-cooked goodness, making even the longest journeys feel a little shorter and much more flavorful.

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Some Interesting facts about Winter special Methi Thepla :-

There is something deeply nostalgic about the aroma of fresh fenugreek leaves and toasted spices wafting through a kitchen on a chilly morning. For many of us, the sight of a stack of golden, thin Methi Theplas wrapped in a soft cloth brings back memories of long train journeys, school lunch breaks, and family picnics where food was the centerpiece of every story. In fact, these traditional flatbreads are more than just a snack; they are a travel essential that bridges the gap between nutrition and convenience, staying fresh and delicious for up to ten days without any fuss.

Making Methi Thepla is a balancing act. You must pair the earthy bitterness of fresh greens with a zesty handmade paste. Use green chilies, garlic, and carom seeds to create that signature flavor. By skipping yogurt and focusing on a precise dough-making technique—rubbing the finely chopped greens into a blend of whole wheat flour and a touch of gram flour—you ensure a texture that remains soft yet durable. The secret to their longevity lies in using minimal water and rolling them out as thin as possible, allowing the heat of the tawa to cook them quickly and evenly.

Winter special Methi Thepla

Print Recipe

Serves: 4 People Preparation Time: 15Minutes Cooking Time: 15Minutes 15Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 7~8 Green chilies
• 7~8 Garlic cloves
• 1/4 tsp Ajwain / Carom seeds
• 2 cups Wheat flour
• 1/4 cup Besan
• 1/2 tsp Turmeric powder
• 1 tbsp white Sesame seeds
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• Salt to taste
• 1/2 bunch chopped Fenugreek leaves
• Water as needed
• Rice flour as needed
• Oil as needed

Instructions

Step 1: Pound green chilies, garlic and ajwain into coarse paste and thecha is ready.

Step 2: Mix wheat flour, besan, turmeric powder, sesame seeds, red chili powder, coriander powder, salt and thecha well together and add fenugreek leaves.

Step 3: Mix everything well together. Crush the fenugreek leaves while mixing so that moisture in it will be released and add a little water at a time to knead semi stiff dough.

Step 4: Cover and rest the dough for about 10 minutes.

Step 5: Knead the dough well once and take out small portion from it. 

Step 6: Make them smooth and even and dip one of them in rice flour.

Step 7: Spread few sesame seeds on the rolling board and place the dough ball on it.

Step 8: Roll thin thepla from it and cut round thepla with the help of a lid. Remove excess dough.

Step 9: Roll the edges well once and thepla is ready to roast.

Step 10: Heat up a skillet on medium heat and when the skillet is hot enough, increase the heat to medium to high.

Step 11: Transfer the thepla on the hot skillet and roast well from both sides.

Step 12: When lower side is roasted well, flip the thepla over and roast it well from other side too.

Step 13: Flip the thepla over and spread oil on upper side. 

Step 14: When thepla is roasted well from both sides, take it off on a wire rack. Methi thepla is ready.

Notes

• You can blend the thecha ingredients in mixer if you want.
• You can make 10-12 theple from the ingredients used.

Recipe Video

Servings

White sesame seeds are sprinkled on top for a delightful crunch. They also provide a beautiful speckled appearance. For the best experience, roll them up with spicy peanut chutney or tangy lemon pickle.This is a good lunch box or travelling snack or breakfast option.