Healthy Carrot Methi and Mooli Thepla Recipe
A vegetarian Gujarati Recipes recipe with whole wheat flour, turmeric powder (haldi), red chilli powder - (optional). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Carrot Methi & Mooli Thepla Recipe, in a large bowl combine all the dry ingredients - whole wheat flour, cumin seeds, turmeric powder, chilli powder, asafoetida powder, fenugreek leaves and mix well
whole wheat flour(2 cups)turmeric powder (haldi)(1 teaspoon)red chilli powder - (optional)(1 teaspoon)cumin powder (jeera)(1 teaspoon)asafoetida (hing)(1/2 teaspoon)carrot (gajjar) - grated(1/2 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)green chilli - finely chopped(1)sunflower oil - for cooking the thepla - 2
Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required
whole wheat flour(2 cups) - 3
Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth
- 4
Cover and allow the dough to rest for 15 minutes
- 5
Preheat the iron skillet on medium heat
- 6
Divide the thepla dough into equal portions
sunflower oil - for cooking the thepla - 7
Roll the thepla portions into balls; flatten them with the palm of your hand
sunflower oil - for cooking the thepla - 8
Dust the thepla dough with flour and roll them out into thin circles to approximately 6 inches in diameter
whole wheat flour(2 cups)sunflower oil - for cooking the thepla - 9
As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out
whole wheat flour(2 cups) - 10
Continue the same process of rolling the thepla dough out with the remaining dough balls
sunflower oil - for cooking the thepla - 11
It is ideal when you can roll out the all portions of thepla dough before you can start cooking them
sunflower oil - for cooking the thepla - 12
Method of Cooking the TheplaHeat a skillet on high heat, place the rolled out dough on the skillet
sunflower oil - for cooking the thepla - 13
After a few seconds you will notice small air pockets popping out
- 14
At this point flip the methi thepla and smear about 1/2 a teaspoon of oil and using a flat spatula, lightly press and turning motion to cook to the thepla
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for cooking the thepla - 15
Flip to the other side and press and turn in a similar way
- 16
You will notice brown spots around the cooked thepla
sunflower oil - for cooking the thepla - 17
Remove from heat and place on a flat plate
- 18
Continue the similar process with the remaining rolled out portions and stack the cooked theplas one above the other
sunflower oil - for cooking the thepla - 19
Stacking them maintains softness and prevents the methi theplas from drying out, preserving moisture, keeping their texture super soft
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for cooking the thepla - 20
Note that the theplas are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium
sunflower oil - for cooking the thepla - 21
Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke
sunflower oil - for cooking the thepla - 22
Serve the delicious Carrot Methi & Mooli Thepla Recipe along with Batata Nu Shaak | Aloo Ki Sabzi or just rolled up with pickle
carrot (gajjar) - grated(1/2 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for cooking the thepla
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Healthy Carrot Methi and Mooli Thepla Recipe
A vegetarian Gujarati Recipes recipe with whole wheat flour, turmeric powder (haldi), red chilli powder - (optional). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Carrot Methi & Mooli Thepla Recipe, in a large bowl combine all the dry ingredients - whole wheat flour, cumin seeds, turmeric powder, chilli powder, asafoetida powder, fenugreek leaves and mix well
whole wheat flour(2 cups)turmeric powder (haldi)(1 teaspoon)red chilli powder - (optional)(1 teaspoon)cumin powder (jeera)(1 teaspoon)asafoetida (hing)(1/2 teaspoon)carrot (gajjar) - grated(1/2 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)green chilli - finely chopped(1)sunflower oil - for cooking the thepla - 2
Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required
whole wheat flour(2 cups) - 3
Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth
- 4
Cover and allow the dough to rest for 15 minutes
- 5
Preheat the iron skillet on medium heat
- 6
Divide the thepla dough into equal portions
sunflower oil - for cooking the thepla - 7
Roll the thepla portions into balls; flatten them with the palm of your hand
sunflower oil - for cooking the thepla - 8
Dust the thepla dough with flour and roll them out into thin circles to approximately 6 inches in diameter
whole wheat flour(2 cups)sunflower oil - for cooking the thepla - 9
As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out
whole wheat flour(2 cups) - 10
Continue the same process of rolling the thepla dough out with the remaining dough balls
sunflower oil - for cooking the thepla - 11
It is ideal when you can roll out the all portions of thepla dough before you can start cooking them
sunflower oil - for cooking the thepla - 12
Method of Cooking the TheplaHeat a skillet on high heat, place the rolled out dough on the skillet
sunflower oil - for cooking the thepla - 13
After a few seconds you will notice small air pockets popping out
- 14
At this point flip the methi thepla and smear about 1/2 a teaspoon of oil and using a flat spatula, lightly press and turning motion to cook to the thepla
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for cooking the thepla - 15
Flip to the other side and press and turn in a similar way
- 16
You will notice brown spots around the cooked thepla
sunflower oil - for cooking the thepla - 17
Remove from heat and place on a flat plate
- 18
Continue the similar process with the remaining rolled out portions and stack the cooked theplas one above the other
sunflower oil - for cooking the thepla - 19
Stacking them maintains softness and prevents the methi theplas from drying out, preserving moisture, keeping their texture super soft
methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for cooking the thepla - 20
Note that the theplas are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium
sunflower oil - for cooking the thepla - 21
Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke
sunflower oil - for cooking the thepla - 22
Serve the delicious Carrot Methi & Mooli Thepla Recipe along with Batata Nu Shaak | Aloo Ki Sabzi or just rolled up with pickle
carrot (gajjar) - grated(1/2 cup)methi leaves (fenugreek leaves) - finely chopped(1/2 cup)sunflower oil - for cooking the thepla
Rate this recipe
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