Methi thepla with raita marcha is a popular comfort food among Gujaratis. Thepla is a thin, flavored flatbread made with fresh fenugreek leaves and regular spices, while raita marcha is an instant pickle that’s a little bit spicy and flavorful. It enhances the taste of Gujarati thepla, gathiya, or rotis. This combo is typically served for breakfast and lunch with yogurt and chilli pickle, or it can be packed for traveling. Do try this!
The key to making soft thepla and tasty batata sabzi at home are
For thepla
- Firstly, use fresh fenugreek leaves and regular spices to make thepla. You can add different leafy vegetables to make them more nutritious.
- If you don’t have fresh fenugreek leaves, you can use dried leaves (also known as kasuri methi) instead. Simply crush the dried leaves between your palms to release their flavor, and add them to the dough along with some water.
- Secondly, add some malai or curd to the thepla dough for a softer texture. Knead the dough soft and smooth.
- Lastly, cook the thepla on medium to high heat, not low. On low flame, the thepla would turn hard and brittle. Applying some ghee on the roasted thepla helps to keep it softer for a longer time.
For raita marcha
- Firstly, try to get fresh, tender, and small size green chillies for this pickle recipe. You may notice the bright green color while shopping, which is ideal for this recipe.
- Secondly, the spice mix used in this recipe can be used for other vegetable-based stuffed pickles. My personal recommendation is Gajar-marcha nu athanu, but you may choose according to your preference.
- Thirdly, let the chillies rest and age; the taste of the pickle improves. Hence, store the stuffing for a minimum of 2 days before using it.
- Lastly, store the green chilli pickle in an airtight glass jar. It stays good for 6 months in the refrigerator.
Please do visit my other related recipe collection like
Recipe video
Thepla recipe | Gujarati methi thepla recipe | raita marcha recipe | athela marcha recipe | thepla with green chilli pickle
Ingredients
For methi na thepla
- 1 cup or 30 grm chopped methi leaves
- 3 green chilli
- 1 inch ginger
- 5 garlic cloves
- 1 tsp jeera
- ¼ cup chopped coriander leaves
- Salt to taste
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- ¼ tsp black pepper powder
- ½ tsp ajwain
- Pinch of hing
- 1 tbsp white sesame seeds
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp malai
- 2 tbsp oil
- 2 cup or 250 grm wheat flour
For raita marcha
For marinate green chilli
- 300 grm green chilli
- 1 tbsp turmeric
- 40 grm or 3 tbsp salt
- 1 tbsp lemon juice
For masala
- 30 grm or ¼ cup splits mustard seeds - rai na kuria
- 10 grm or 1 tbsp splits fenugreek seeds - methi na kuria
- 1 tbsp fennel seeds
- 1 tsp asafoetida
- 1 tsp turmeric powder
- 1 tsp salt
- 1 big size lemon pieces
- 3 tbsp lemon juice
- ½ cup oil
Instructions
Making methi na thepla
- In a mixture jar, add green chilli, ginger, garlic cloves, a pinch of salt, and cumin seeds. Grind it into a coarse paste. Keep it aside.
- In a mixing bowl, add chopped methi leaves, coriander leaves, grinded paste, salt, turmeric powder, red chilli powder, black pepper, ajwain, hing, white sesame seeds, sugar, lemon juice, malai, and oil. mix well.
- Add wheat flour and mix with masala.
- Add water gradually and knead soft dough. Cover and rest for 10 minutes.
- now pinch a medium-sized ball of dough, roll, and flatten it.
- then on a rolling board, roll the ball slightly. Also, take another dough ball and roll it slightly. Apply some oil on rolled dough and dust some dry flour. Stick two rolled dough with each other, dust some dry flour, and roll it together. (please refer to video)
- now on a hot tawa place the rolled theplas and cook for a minute.
- Then separate two rolled thepla on hot tawa. (refer to video)
- when the base is partly cooked, apply some oil/ghee and roast thepla on medium flame.
- Serve methi thepla with raita marcha and mango pickle.
Making raita marcha
- Wash and dry green chilli completely. Make slits into the center and Cut all chilies into the same way.
- Now in a mixing bowl, add turmeric powder, and salt and mix well. Fill the mixture into green chilli slits and keep it aside for 2 hr. so water releases from chilies and the spiciness of chilies decreases.
- Remove water from chillies and completely dry them.
- Now add salt and lemon pieces to chilli.
- Then in a mixture jar, add rai na kuria and methi na kuria. grind it into a coarse powder. Do not grind it into fine powder.
- Then in a pan, the heat adds ½ cup oil. switch off the gas and cool down slightly.
- Now add hing, turmeric powder, roasted rai, and methi na kuria, and fennel seeds. Mix well.
- Pickle masala is ready. Add into green chilli and mix well.
- Now add 3 tbsp lemon juice and mix well.
- Raita marcha or athela marcha is ready.
- Store it in an air-tight glass bottle and ready in 2 to 1 day.
- Serve it with Thepla, dal-bhaat, paratha, roti, or with any meal.
Notes
For methi na thepla
- Green chilli gives more flavor to thepla dough.
- Mix masala into chopped methi leaves to enhance thepla flavor.
- Knead the soft dough for thepla.
- Roast thepla on medium-high flame. Do not roast it on low flame.
- fill chilles with turmeric and salt mixture to decrease their spiciness and release water.
- Dry green chilli completely.
- Grind rai and methi na kuria into a coarse powder.
- Roast masala in moderately hot oil. do not add masala to boiling oil.
- Lemon juice and its pieces increase taste and act as a preservative in pickles.
- Store the pickle in a sterilized glass bottle.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes