Healthy Nutritious Methi Thepla

Here is the recipe for Healthy Nutritious Methi Thepla

Recipe for making healthy nutritious methi thepla. Methi chapati. With step by step pictures.Relish this gujarati delicacy with morning tea or as dinner or even on leisurely evenings. they make for a good travel food. that lasts for 6-7 days.

First time I had this traditional authentic healthy nutrtious Methi Thepla beauty was when I was in college. The goodness came out of my friend Hemangi’s lunch box.

I have some fondest memories of college and healthy nutrtious methi thepla has to be high on that list.

We ( a group of 6-7 friends) had this healthy nutrtious methi thepla almost everyday. Hemangi is a gujarati settled in Chennai. She used to bring this healthy nutritious methi thepla almost everyday as a snack or for lunch. We will pounce on her lunch box and the methi theplas would disappear in no time this healthy nutritious Methi Thepla was a blast of flavors.

After some time she started bringing extras and we had a healthy nutritious methi thepla fest going on everyday. College got over and we parted ways. But this healthy nutritious Methi Thepla has stayed with us forever.

Gujarati-methi-thepla-recipe-hema

All our friends love this and whenever we meet, we still ask Hema to bring healthy nutritious Methi Thepla for us. And she is ever so happy to oblige.

She has improved her tamil a lot and can converse with an auto guy in tamil these days. Presenting to you the best healthy nutritious Methi Thepla ever.

We need a lot of cleaning to do. The addition of the greens and spices makes for a fantastic spicy flat bread thats like an explosion of flavors in a single bite.

Here is how to do healthy nutrtious Methi Thepla. First pick and clean the leaves and set aside.

Lets start making perfect Healthy Nutritious Methi Thepla

Healthy Nutritiou smethi-thepla-recipe-leaves

Wash the leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. That removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Set aside.

Healthy Nutritious Methi Thepla-clean-and-chop

Take a couple of green chillies and grind it with 1/4 cup of water. Add more chillies if you want it spicy. Set aside.

green-chilli-paste

Add in all the ingredients into a bowl at once. Methi leaves ( 1 big bunch), Atta, Besan (this is optional), Oil – be generous with the oil, salt, asafoetida, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds (optional). NO water yet. Just try to combine all the ingredients.

combine

Try to mix well with your hands and slowly add water. 2-3 tablespoons at once. The moisture from the greens will start to make the dough soft. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it atleast for half an hour. Very STIFF dough is key.

Healthy Nutritious Methi Thepla-recipe-knead

After half an hour the dough will be very soft and pliable. Make into small dough balls.

Methi Thepla-recipe-rest

Dust the dough balls in lot of flour and roll it into thin sheets / rotis.

Methi Thepla-recipe-roll

In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.

Methi Thepla-recipe-cook

When some small bubbles form, spread some oil on the Methi Thepla and flip.

-flip-cook

It should start to puff up. Press down on the edges of the healthy nutrtious Methi Thepla with your spatula and cook till both the sides are evenly brown.

Serve hot with some chundoo (gujarati mango pickle) and yogurt. Delish!

Methi thepla with chundo and yoghurt
Gujarati-methi-thepla-recipe

Healthy Nutrtious Methi Thepla Recipe

INGREDIENTS

  • 250 grams – methi leaves ( 1 big bunch)
  • 2 Cups Atta – Whole wheat flour
  • 1/4 cup Besan – Chickpea flour (optional)
  • 5–6 tablespoon Oil
  • 1 teaspoon salt
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric
  • 2 green chillies
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon sesame seeds (optional)

INSTRUCTIONS

  1. Wash the methi leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. That removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Set aside.
  2. Take a couple of green chillies and grind it with 1/4 cup of water. Add more chillies if you want it spicy. Set aside.
  3. Add in all the ingredients into a bowl at once. Methi leaves ( 1 big bunch), Atta, Besan (this is optional), Oil – be generous with the oil, salt, asafoetida, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds (optional). NO water yet. Just try to combine all the ingredients.
  4. Try to mix well with your hands and slowly add water. 2-3 tablespoons at once. The moisture from the greens will start to make the dough soft. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it atleast for half an hour. Very STIFF dough is key.
  5. After half an hour the dough will be very soft and pliable. Make into small dough balls.
  6. Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
  7. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.
  8. When some small bubbles form, spread some oil on the thepla and flip.It should start to puff up. Press down on the edges of the thepla with your spatula and cook till both the sides are evenly brown.
  9. Serve hot with some chundoo (gujarati mango pickle) and yogurt.
  • Author: Kannamma – Suguna Vinodh
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Bread
  • Cuisine: Gujarati