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Methi thepla is a North Indian dish that is usually prepared for dinner or as a travel food mostly. These chapathi is made with fresh methi leaves so they are very healthy too as they are rich in iron. Apart from the normal chapathi, these are so soft and flavorful.
These theplas stays soft for 2-3 days in room temperature. So they are a very healthy travel food option if we are travelling. They are mainly taken for flight travels to have handy. They do not need any special side dish. We can have it with pickle or even plain curd.
It requires only very less ingredients. Let’s see in detail.
Methi Thepla | Methi Chapathi recipe | Dinner recipes
Methi thepla is a North Indian dish that is usually prepared for dinner or as a travel food mostly. These chapathi is made with fresh methi leaves so they are very healthy too as they are rich in iron. Apart from the normal chapathi, these are so soft and flavorful.
Servings: 6 nos.
Ingredients
- 1 cup Wheat flour
- 1/2 cup Besan flour
- 1 tsp Chilli powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Cumin seeds powder
- 1/2 tsp Coriander powder
- Salt required
- 1/4 cup Curd
- 2 cups Methi leaves chopped
- Water required
Instructions
- Take wheat flour in a bowl.
- Add besan flour to it.
- Add the spice powders and salt.
- Add curd to it.
- Add chopped methi leaves.
- Add little water and make dough.
- Roll and make the chapathis in medium flame.
Notes
- Adding besan flour gives soft theplas.
- Adding curd is also important to keep it soft the next day too.
- Add only very little water to make dough, since the methi leaves will give out water too.
- Do not rest the dough. Prepare as soon as the dough is made.
- Store the theplas once they are completely cooled.
- Cook the theplas in low to medium flame only.
- Serve them with pickle or curd. During travel, we will have it plain.
