Go Back
methi thepla recipe

Gujarati methi thepla and bateta nu shaak with homegrown methi leaves

Methi thepla or flatbreads seaosned with spices and serve it with dry potato curry.
Course Side Dish
Recipe Cuisine Indian
Keyword gujarati methi thepla
Prep Time 20 minutes
Cook Time 30 minutes
Author Sukanya Ghosh

Recipe Ingredients

For methi thepla / fenugreek flatbreads

  • 2 cup Wheat flour
  • 1/2 cup Chickpea flour
  • 2 cups Methi leaves /fenugreek fresh
  • Salt to taste
  • 1 tsp Ajwain / carom seeds
  • Hing / Asafoetida : a small pinch
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 3 tbsp Curd
  • 1 tbsp Oil
  • Warm water as required
  • Oil for frying and greasing
  • Dry flour for making theplas

For potato curry / bateta nu shaak

  • 3 cup Potatoes, peeled and cut into small size cubes
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • Curry leaves : few
  • 2 tbsp Green chillies, finely chopped
  • 1 tbsp Ginger, minced
  • 1 tsp Turmeric powder
  • Salt to taste
  • 2 tbsp Mustard oil

Recipe Instructions

For methi thepla / fenugreek flatbread

  1. Wash the methi leaves and let it dry in a colander. My methi leaves were small, so I did not chopped it. Else chop the leaves.
  2. In a large bowl, add the flour, besan or chickpea flour and all the spices and salt. Mix it well with your fingers.
  3. Make a well in the center and add the oil in it. Mix the flour and oil together.
  4. Spread the methi leaves over the flour for even distribution.
  5. Add the curd and knead the dough.
  6. Add warm water in succession, little at a time and knead the dough well.
  7. Dough should be soft but not sticky. It should yield under finger pressure.
  8. Lightly grease the dough with the oil and let it rest.
  9. Cover the dough with moist kitchen towel and let it stand for half an hour.
  10. Divide the dough into equal parts, and make rounds of golf-sized balls.
  11. On to a lightly flour dusted surface, roll out the balls into thin flat disc. Do not add too much dry flour while rolling out the thepla.
  12. Heat the tawa or flat pan on medium high. Once the tawa or pan is sufficiently heated enough, reduce the heat to minimum.
  13. Place the thepla one at a time over the heated tawa.
  14. Once the air bubbles start appearing, flip it over. Apply oil on the half-cooked side.
  15. Flip it over again and apply oil on the other side.
  16. Flip it again and fry the thepla till it is cooked through and nicely browned.
  17. Once done remove the thepla from the tawa and store it in bread /roti basket or simply cover it with kitchen towel.
  18. Repeat the process with rest of the thepla.
  19. Serve the warm methi thepla with pickles, raitas or potato curry.

For potato curry / bateta nu shaak

  1. In a kadhai or deep bottom frying pan, heat the mustard oil till its smoking point.
  2. Temper the oil with mustard seeds, cumin seeds and curry leaves.
  3. Add the minced ginger and fry for couple of minutes.
  4. Add the potatoes and let it saute for 5 minutes.
  5. Add the green chillies, turmeric powder and salt.
  6. Fry it for another 5 minutes or more. Do not brown the potatoes.
  7. Add enough water to cover the potatoes, lower the heat, cover and let it cook on low heat till done.
  8. Once the potatoes are cooked through, increase the heat and dried up the remaining water. This is a dry curry without any gravy.
  9. Check for the seasonings and serve the potato curry or sabzi with poori, paratha or methi thepla.