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Methi Thepla Aur Pickle
🇮🇳 Indian Vegetarian

Methi Thepla Aur Pickle

🇮🇳 Indian

Gujarati thepla with methi and curd, the train-journey bread that lasts three days. Rolled, rested and flame-kissed — the real thing. Pile in a basket lined with cloth and let everyone grab.

Prep 29 min Cook 12 min Serves 4 Medium

Ingredients

  • Yogurt2 cups, whisked
  • Saltto taste
  • Ghee3 tbsp
  • Fenugreek Seeds1 tsp
  • Wheat Flour3 cups

Instructions

  1. 1

    Bring the dough together with lukewarm water, then knead hard — soft dough makes soft bread, no shortcuts.

  2. 2

    Let it rest in a warm spot; the dough should look smoother and feel like an earlobe when ready.

  3. 3

    Portion the dough, stuff and pinch the seams closed, then roll with a feather touch so nothing bursts.

  4. 4

    Cook on a hot tawa till brown blisters form, flip, then finish over an open flame (or in the pan with ghee) till it puffs.

  5. 5

    Slather with ghee, wrap in a clean cloth, and carry to the table warm.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Methi Thepla Recipe - New Trick for Longer Shelf Life & Travel Meal | Gujarati Methi na Thepla · on YouTube