Methi thepla in Rotimatic step-by-step recipe with photos.
About this recipe
Methi thelpa is a flavored flatbread made with whole wheat flour, fenugreek leaves, and spices. This unleavened bread can also be made using millet flour like bajra (pearl millet).
This popular Gujarati dish is typically eaten for breakfast and is also served for lunch. It is often carried in large quantities during traveling. It is very similar to methi paratha, although there are subtle differences in terms of the spices used.
Traditionally, fresh fenugreek leaves are used to make thepla. This recipe I am sharing here is the easy version of thepla made in Rotimatic. I am using Kasoori methi (dried fenugreek leaves) here along with spices and atta (chapati flour/Indian whole wheat flour).
I have earlier shared my experience with Rotimatic and how to make masala roti in it. Here is my version of methi thepla made using kasuri methi. I love making theplas in Rotimatic and have always got perfect results. You can read more about Rotimatic on its website.
Read on for ingredients, step-by-step instructions, and useful tips to make thepla using Kasoori methi in Rotimatic.
Note: This is NOT a sponsored post and my opinion of Rotimatic is purely based on my experience.
Lightly crush the kasuri methi between your palms. Combine together flour, kasuri methi, salt, and powdered spices. Mix them well (steps 1,2).
Transfer the flour mixture to the Rotimatic container and place the container as per Rotimatic instructions. Fill water and oil in the containers and place them in Rotimatic (steps 3,4).
Select the flour and preferred settings for thickness, roast level, and oil. I am using Aashirvaad atta, thickness - 2, roast level - 2, and oil - 2 (step 5).
Press the start button. Rotimatic starts making the theplas (steps 6,7,8).
Perfect methi thepla made in Rotimatic.
Make sure to crush the Kasoori methi between your palms before using it. Also, remove any big dried pieces of stem that may be present.
Rotimatic comes with a list of specific flours to be used. I have used Aashirwaad atta; however, you may use your preferred brand from their list.
Make sure the mixing bowl and spatula/spoons used are clean and dry. There should not be any water or moisture in the flour container of Rotimatic.
Click here to see more useful tips on how to use Rotimatic.
Theplas are great for traveling and are often carried in large quantities. Wrap them in aluminum foils and place them in an air-tight container. They can keep fresh at room temperature for up to three days.
Rotimatic is a kitchen appliance that makes fresh rotis from scratch. This robotic kitchen appliance kneads, rolls, and cooks the roti as well. You can read more about this appliance on their website.
More Rotimatic Recipes
This methi thepla is:
- a great variation from regular rotis,
- great for lunchboxes,
- delicious with curries or can also be served for breakfast.
Methi Thepla in Rotimatic
- 2 cups atta
- 3 tablespoon kasuri methi
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chili powder or as per taste
- ½ teaspoon salt
- ½ teaspoon sugar optional
- Water in Rotimatic container
- Oil in Rotimatic container
- Lightly crush the kasuri methi between your palms.
- Combine together flour, kasuri methi, salt, and powdered spices. Mix them well.
- Transfer the flour mixture to the Rotimatic container and place the container as per Rotimatic instructions.
- Fill water in the Rotimatic water container. Place the container as per Rotimatic instructions.
- Fill oil in the Rotimatic oil container and place it as per Rotimatic instructions.
- Select roti settings on Rotimatic then select the flour type (I am using Aashirwad atta).
- Select the number of rotis to be made, thickness, roast level, and oil level. My preferred setting is Thickness 2, Roast Level 2, and Oil 2.
- Let Rotimatic make the thepla.
- Transfer the cooked roti to a clean kitchen towel and keep it covered.
- Serve hot with dal or curry of your choice.