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Methi na thepla recipe | methi na thepla with chutney | Gujarati thepla

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Chutney
Cuisine Indian
Servings 6 servings

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
  • ½ cup grated dudhi - lauki
  • 2 tbsp curd
  • 2 tbsp fresh malai
  • 2 cup wheat flour
  • ¼ 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
  • ¼ tsp black salt
  • 1 tbsp Kashmiri red chilli powder
  • Pinch of hing
  • ¼ 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. Sauté.
  • Add 1 tbsp green chili paste and 1 tsp ginger paste. Sauté.
  • Add 1 tsp turmeric powder and mix well. Add 1 cup chopped methi leaves, 1 cup chopped coriander leaves, and salt. Sauté.
  • 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 ½ cup dudhi (lauki). Add the methi mixture, 2 tbsp curd, and 2 tbsp malai. Mix well.
  • Add 2 cups wheat flour and ¼ 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, ¼ tsp black salt, 1 tbsp Kashmiri red chili powder, a pinch of hing, ¼ 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
  • Sauté 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.
For tomato chutney
  • 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.