Methi thepla with sweet tomato chutney is an all-time favorite food of Gujaratis. Gujarati thepla is a thin and flavorful flatbread made with fresh fenugreek leaves and regular spices. In this recipe, I share a special masala technique to make thin and super soft thepla. I also share an easy-to-make sweet tomato chutney that tastes great with thepla. This combo is typically served for breakfast and lunch, or you can take it for traveling. Do try this!
The key to making soft methi thepla and sweet tomato chutney at home is:
For thepla:
- Firstly, I make thepla with fresh fenugreek leaves and regular spices. You can add different leafy vegetables to make it more nutritious. Also, sautรฉing methi leaves with masala enhances the flavor and helps increase the shelf life of the thepla.
- Secondly, I add some curd and malai to the thepla dough for a softer texture. Also, knead the thepla dough until it is soft and smooth.
- Lastly, cook the thepla on medium to high flame, not on low flame. On low flame, the thepla would turn hard and brittle.
For tomato chutney:
- Firstly, choose fresh and juicy tomatoes for chutney. Also, grate the tomatoes with a large-hole grater and remove the skin.
- Secondly, the proportion of grated tomatoes and sugar should be equal. Cook the tomato and sugar mixture until it becomes slightly sticky. Do not cook it to a thread consistency.
- Lastly, store the chutney in an airtight glass jar. It stays good for 6 months in the refrigerator.
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Methi na thepla recipe | methi na thepla with chutney | Gujarati thepla
Ingredients
For methi na thepla
- 2 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 1 tsp ajwain
- 1 tbsp white sesame seeds
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 cup chopped methi leaves
- 1 cup coriander leaves
- Salt to taste
- 1 tsp sugar
- 1 tsp lemon juice
- ยฝ cup grated dudhi - lauki
- 2 tbsp curd
- 2 tbsp fresh malai
- 2 cup wheat flour
- ยผ cup gram flour - besan
- 4 tbsp water or as requied
- Oil for roasting thepla
For tomato chutney
- 4 medium size tomatoes or 1 cup grated tomatoes
- 1 cup sugar
- Salt to taste
- ยผ tsp black salt
- 1 tbsp Kashmiri red chilli powder
- Pinch of hing
- ยผ tsp turmeric powder
- 1 tsp achar masala
- 1 tbsp lemon juice
Instructions
Making Methi Thepla
- In a pan, add 2 tbsp oil, 1 tsp cumin seeds, a pinch of hing, 1 tsp ajwain, and 1 tbsp white sesame seeds. Sautรฉ.
- Add 1 tbsp green chili paste and 1 tsp ginger paste. Sautรฉ.
- Add 1 tsp turmeric powder and mix well. Add 1 cup chopped methi leaves, 1 cup chopped coriander leaves, and salt. Sautรฉ.
- Add 1 tsp coriander powder, 1 tsp sugar, and 1 tsp lemon juice. Mix well, turn off the heat, and let the mixture cool.
- In a mixing bowl, grate ยฝ cup dudhi (lauki). Add the methi mixture, 2 tbsp curd, and 2 tbsp malai. Mix well.
- Add 2 cups wheat flour and ยผ cup besan. Mix well.
- Add some water as needed and knead a medium-soft dough for the thepla.
- Pinch a medium-sized ball of dough, roll, and flatten it.
- On a rolling board, roll the ball into a thin thepla.
- Place the rolled thepla on a hot tawa and cook for a minute.
- When the base is partly cooked, apply some oil or ghee and roast the thepla on medium flame. Repeat for all theplas.
- Serve the methi thepla with sweet tomato chutney.
Making Sweet Tomato Chutney
- Grate 4 medium-sized tomatoes with a large-hole grater.
- Take the tomato pulp into a bowl and add it to a pan.
- Add 1 cup sugar (the proportion of sugar and tomato pulp should be equal).
- Cook the tomato and sugar mixture until it becomes slightly sticky.
- Add salt, ยผ tsp black salt, 1 tbsp Kashmiri red chili powder, a pinch of hing, ยผ tsp turmeric powder, and 1 tsp achar masala. Mix well and cook for 1 minute.
- Turn off the heat and add 1 tbsp lemon juice. Mix well.
- Sweet tomato chutney is ready. Store it in an air-tight container.
Notes
For methi thepla
- Sautรฉ methi and coriander leaves for only a minute. Do not overcook them.
- Besan enhances the taste of thepla. Do not increase its proportion in the dough.
- Knead medium-soft dough for thepla. Add water in batches while kneading the dough.
- Cook thepla on a medium-high flame. Do not cook it on a low flame.
- The proportion of tomato and sugar should be equal.
- Cook the tomato-sugar mixture until it is slightly sticky.
- Do not overcook the chutney, as it will thicken after it cools down.
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