25 Minutes

A few days I posted a mini haul of my favorite things from my local Indian grocery store, and of course frozen methi was one of them. I had no idea how many of you had it sitting in your freezer but didn’t know how to incorporate it into your dishes.

Methi na thepla are my absolute favorite and remind me SO much of home. Its been over a year since I’ve seen my parents or been to my parents home, all thanks to covid, but luckily my mom gave me the recipe to her methi thepla and it was all okay. Sometimes we need our moms, or their recipes haha.

These thepla’s are spicy, savory and really quick to make. Even if they aren’t perfectly round, don’t worry they will be wholesome and that’s all that matters. I’ve included a quick recipe for a tangy + spicy yogurt dip that you have to try, because what else are you going to dip your theplas in!

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If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!

Methi Thepla

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• Author: Sweta Patel
• Total Time: 25

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Methi na thepla are my absolute favorite and remind me SO much of home. Its been over a year since I’ve seen my parents or been to my parents home, all thanks to covid, but luckily my mom gave me the recipe to her methi thepla and it was all okay. Sometimes we need our moms, or their recipes haha.

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Ingredients

Scale

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• 1 + 3 tbsp cup whole wheat flour
• 2 tbsp besan flour gram flour
• ⅓ cup water
• 1 cup methi (fenugreek leaves) I used deep foods frozen methi
• 2 tbsp oil
• ¼ cup cilantro chopped
• 4 cloves garlic minced
• 1 serrano minced
• 2 tsp red chili powder
• 2 tsp sesame seeds
• 1 tsp salt
• 1 tsp sugar
• 1 tsp ajwain seeds carom seeds
• ½ tsp turmeric

Yogurt Chutney

• 1 cup yogurt
• 2–3 tbsp water
• salt to taste
• 1 tbsp oil
• ½ tsp mustard seeds
• 2 dried red kashmiri chilies
• 1 serrano chopped
• cilantro to garnish chopped

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Instructions

Methi Thepla

1. In a large mixing bowl add wheat flour and besan flour along all the spices and methi. Add the oil and give everything a rough mix, add the water little by little and knead the dough. Knead the dough until its smooth and soft texture.
2. Roll out 10 small balls and roll it in a thin circle like paratha. Heat up a pan or griddle. Once the pan is hot, place the rolled thepla. Cook it both sides over medium heat till you see light brown spots. Apply ½ oil and spread evenly, lightly press all over using a spatula and cook on both sides for few seconds. Make theplas with the remaining dough in the similar way.

Yogurt Chutney

1. In a bowl add the yogurt, water and salt. Whisk everything together until you have a smooth consistency.
2. In a small sauce pan, heat up oil and add mustard seeds, dried chilies, and serrano. Cook for 1-2 mins until mustard seeds start to pop or until fragrant. Add into the yogurt, garnish with cilantro and enjoy!

Notes

• You can store them in the fridge for about a week or even freeze them for up to a month, I like to store mine in an air tight container. 
• You can use fresh or frozen methi, let the frozen methi thaw out a little bit. I like to place mine in the microwave for 1 min before adding to the bowl.
• Add more or less Serrano peppers according to your spice level.

• Prep Time: 15
• Cook Time: 10
• Category: Indian
• Cuisine: Appetizer, sides, Snack

Keywords: methi thepla