Recipe : Methi Chapathi /Thepla

Recipe : Methi Chapathi /Thepla

Today I tried making Gujarati theplas and it came out well. I added few additional ingredients which originally aren’t added. Well, innovating is no harm when the outcome is favorable.

When I told my mom about the theplas, she educated me with the medicinal value fenugreek (methi) has. Tea made of fenugreek leaves helps in relieving arthritis pain. Fenugreek seeds when consumed raw before sleep helps avoiding constipation; and consuming it in the morning helps in relieving stomach ache and joint aches if any. It is well known for its anti-diabetic effects and widely used by nursing mothers to increase breast milk supply. There are other benefits as well, just Google the keyword to find out more about it. Well I loved fenugreek even before I was aware it’s a wonder herb 🙂

Ingredients Required 

A fresh bunch of methi leaves

Wheat flour- 2 cups

Onion -2 medium sized

Ginger garlic paste- 1 tsp

Turmeric powder- half a tsp

Garam masala – half a tsp

Green chilies- 2-3

Cumin seeds

Oil for seasoning

Salt to taste



Take a pan, add oil and when the oil is hot enough, add cumin seeds. To this, add finely chopped onions, green chilies (or chili powder) and a spoon of ginger garlic paste. Fry it. Then add methi leaves that are thoroughly washed and chopped. Mix well. A few minutes later you will see that the methi leaves soften. Allow it to cook for few minutes. Meanwhile, in a large bowl, take wheat flour, add salt, garam masala and a pinch of turmeric powder (we add turmeric to the flour and not to the seasoning because it adds better colour this way). To this, add the cooked methi mixture and prepare the dough. Make small balls from the dough. Smear them with dry flour and roll them to make methi chapatis.

Tasty theplas are ready. Well I love eating it without any side dishes but you can also serve it with yogurt and pickle or a tasty chatni:-)


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