Methi Thepla Recipe, Gujrati Thepla Recipe, Fenugreek Thepla

Methi Thepla Recipe, Gujrati Thepla Recipe, Fenugreek Thepla.

Recipe for making gujarati methi thepla. Methi chapati. With step by step pictures.

First time I had this traditional authentic Gujarati Methi Thepla beauty was when I was in college. The goodness came out of my friend Hemangi’s lunch box.

I have some fondest memories of college and methi thepla has to be high on that list.

We ( a group of 6-7 friends) had this methi thepla almost everyday. Hemangi is a gujarati settled in Chennai. She used to bring this methi thepla almost everyday as a snack or for lunch. We will pounce on her lunch box and the methi theplas would disappear in no time. Methi Thepla was a blast of flavors.

After some time she started bringing extras and we had a methi thepla fest going on everyday. College got over and we parted ways. But this Methi Thepla has stayed with us forever.

All our friends love this and whenever we meet, we still ask Hema to bring Methi Thepla for us. And she is ever so happy to oblige.

She has improved her tamil a lot and can converse with an auto guy in tamil these days. Presenting to you the best Methi Thepla ever.

We need a lot of cleaning to do. The addition of the greens and spices makes for a fantastic spicy flat bread thats like an explosion of flavors in a single bite.

Here is how to do Methi Thepla. First pick and clean the leaves and set aside.

Wash the leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. That removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Set aside.

Take a couple of green chillies and grind it with 1/4 cup of water. Add more chillies if you want it spicy. Set aside.

Add in all the ingredients into a bowl at once. Methi leaves ( 1 big bunch), Atta, Besan (this is optional), Oil – be generous with the oil, salt, asafoetida, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds (optional). NO water yet. Just try to combine all the ingredients.

Try to mix well with your hands and slowly add water. 2-3 tablespoons at once. The moisture from the greens will start to make the dough soft. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it atleast for half an hour. Very STIFF dough is key.

After half an hour the dough will be very soft and pliable. Make into small dough balls.

Dust the dough balls in lot of flour and roll it into thin sheets / rotis.

In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.

When some small bubbles form, spread some oil on the Methi Thepla and flip.

It should start to puff up. Press down on the edges of the Methi Thepla with your spatula and cook till both the sides are evenly brown.

Serve hot with some chundoo (gujarati mango pickle) and yogurt. Delish!

• 250 grams – methi leaves ( 1 big bunch)
• 2 Cups Atta – Whole wheat flour
• 1/4 cup Besan – Chickpea flour (optional)
• 5 - 6 tablespoon Oil
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 2 green chillies
• 1/4 teaspoon cumin seeds
• 1 teaspoon sesame seeds (optional)

1. Wash the methi leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. That removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Set aside.
2. Take a couple of green chillies and grind it with 1/4 cup of water. Add more chillies if you want it spicy. Set aside.
3. Add in all the ingredients into a bowl at once. Methi leaves ( 1 big bunch), Atta, Besan (this is optional), Oil – be generous with the oil, salt, asafoetida, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds (optional). NO water yet. Just try to combine all the ingredients.
4. Try to mix well with your hands and slowly add water. 2-3 tablespoons at once. The moisture from the greens will start to make the dough soft. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it atleast for half an hour. Very STIFF dough is key.
5. After half an hour the dough will be very soft and pliable. Make into small dough balls.
6. Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
7. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.
8. When some small bubbles form, spread some oil on the thepla and flip.It should start to puff up. Press down on the edges of the thepla with your spatula and cook till both the sides are evenly brown.
9. Serve hot with some chundoo (gujarati mango pickle) and yogurt.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Gujarati

• 250 grams – methi leaves ( 1 big bunch)
• 2 Cups Atta – Whole wheat flour
• 1/4 cup Besan – Chickpea flour (optional)
• 5 - 6 tablespoon Oil
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 2 green chillies
• 1/4 teaspoon cumin seeds
• 1 teaspoon sesame seeds (optional)

1. Wash the methi leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. That removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Set aside.
2. Take a couple of green chillies and grind it with 1/4 cup of water. Add more chillies if you want it spicy. Set aside.
3. Add in all the ingredients into a bowl at once. Methi leaves ( 1 big bunch), Atta, Besan (this is optional), Oil – be generous with the oil, salt, asafoetida, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds (optional). NO water yet. Just try to combine all the ingredients.
4. Try to mix well with your hands and slowly add water. 2-3 tablespoons at once. The moisture from the greens will start to make the dough soft. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it atleast for half an hour. Very STIFF dough is key.
5. After half an hour the dough will be very soft and pliable. Make into small dough balls.
6. Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
7. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.
8. When some small bubbles form, spread some oil on the thepla and flip.It should start to puff up. Press down on the edges of the thepla with your spatula and cook till both the sides are evenly brown.
9. Serve hot with some chundoo (gujarati mango pickle) and yogurt.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Gujarati

Find it online : https://www.kannammacooks.com/methi-thepla-recipe/

Gutti Vankaya – Andhra Spicy Stuffed Brinjal Fry.

Easy and quick recipe for Spicy Gutti Vankaya – Stuffed Brinjal Fry. Andhra style eggplant. With step by step pictures.

This recipe for Spicy Gutti Vankaya – Stuffed Brinjal Fry is from my good friend and neighbor Manasa. She always keeps sending little dabbas of great food during lunch time. Her food is spicy and super tasty. We became such good friends because of those little dabbas of love. I have never come across someone who is so caring. What a lovely person she is. When I first tasted these stuffed brinjals – Gutti Vankaya, I wiped the Gutti Vankaya dabba clean. Din’t share it with anyone. I am mean. Sorry. Please don’t judge me. Gutti Vankaya was that good. This Gutti Vankaya recipe is very easy and comes out really good. So make this Gutti Vankaya at your home and share a small dabba with your neighbor.

This is how to do Spicy Gutti Vankaya – Stuffed Brinjal Fry.

First clean and wash the brinjals. Make sure you choose small ones of roughly the same size so they cook quickly and evenly. Cut the tops. Generally for any stuffed brinjal recipe, the stems are held intact and the stuffing is done from the bottom. But Manasa cuts the top off and stuffs it from the top. I thought this way of cutting was genius. It did not break down during cooking. It held all the masalas intact. It did not separate while cooking. So cut the top off y’all.

Cut a cross till 3/4 th of the brinjal’s bottom like the picture below.

Masala time…… Mix together besan (chickpea flour), cumin seeds, red chilli powder, hing (asafoetida) and salt. Set aside.

Take a spoon and fill the cross in the brinjal with the masala powder. After filling just press in between your fingers to make sure the masalas adhere well to the brinjal.

Make sure all the brinjals are nicely stuffed with the masala.

Heat oil in a pan on low flame. LOW flame remember. You will need a flat pan so the brinjals cook evenly. Place the stuffed brinjals and cover it with a lid.

Manasa does something unique. She pours little water on the lid. She says it helps from burning the brinjals. So you also do it. Just pour some water on the lid and let it cook for 15-20 minutes.

Turn the brinjals every 3-4 minutes so it cooks evenly all around. Once the brinjals are cooked, switch off the flame and let it rest for 10 minutes with a covered lid.

Remove the brinjals from the pan and serve Gutti Vankaya hot with rice and ghee.

Never have had Gutti Vankaya leftovers !!!!!!

• 8 - 10 small brinjals
• 1/4 cup besan – chickpea flour
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon hing – asafoetida
• 1/2 teaspoon salt
• 2 teaspoon red chilli powder
• 2 tablespoon peanut oil

1. First clean and wash the brinjals. Make sure you choose small ones of roughly the same size so they cook quickly and evenly. Cut the tops. Cut a cross till 3/4 th of the brinjal’s bottom.
2. Mix together besan (chickpea flour), cumin seeds, red chilli powder, hing (asafoetida) and salt. Set aside.
3. Take a spoon and fill the cross in the brinjal with the masala powder. After filling just press in between your fingers to make sure the masalas adhere well to the brinjal.
4. Heat oil in a pan on low flame. You will need a flat pan so the brinjals cook evenly. Place the stuffed brinjals and cover it with a lid.
5. Just pour some water on the lid and let it cook for 15-20 minutes.Turn the brinjals every 3-4 minutes so it cooks evenly all around. Once the brinjals are cooked, switch off the flame and let it rest for 10 minutes with a covered lid.
6. Remove the brinjals from the pan and serve hot with rice and ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian