Banana Methi Thepla
by Tarla Dalal
Added to 53 cookbooks
This recipe has been viewed 55168 times
The sweetness of bananas is highlighted and well-complemented by the slightly bitter methi leaves making the duo an exciting filling for theplas.
You will love the blend of flavours and the pleasing texture of the Banana Methi Thepla.
It is also good to note that this thepla will last for a day or two, so you can carry it not just in your lunch box but take it along on a journey too!
Enjoy how to make Banana Methi Thepla recipe with detailed step by step photos below.
- Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
- Cover and keep aside for 10 minutes.
- Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using a little ghee or oil, till it turns golden brown in colour from both the sides.
- Serve the banana methi thepla immediately or cool and store in an air-tight container.
- The banana methi theplas will last for atleast 2 days.
Banana Methi Thepla recipe with step by step photos
Banana Methi Thepla is a popular Gujarati flatbread. Theplas are also a popular travel food which is served along with chundo/katki or batata nu shaak and curd. You can find unique snack recipes made with the help of theplas on our website like :
To make the Banana Methi Thepla (Kela Methi Thepla), peel off the skin of a ripe banana.
On a small plate take the ripe banana and mash it with the back of a spoon or fork. Keep aside.
Clean and wash the methi leaves.Chop the fenugreek leaves finely and keep aside.
For preparing the dough of Banana Methi Thepla, in a deep bowl, take whole wheat flour. If you have a parat, then make use of that to prepare the dough. For variation, you may add millet flour along with atta in the thepla dough.
To this add besan. Besan helps in making the theplas a bit crisp, but if you want them really soft, skip adding besan in the Banana Methi Thepla dough.
Now, prepare a well in the middle of the dough and add the mashed bananas.
Also, add turmeric powder and chilli powder. Instead of chilli powder, you can even make use of green chilli paste.
Now, add asafetida. Hing aids in digestion.
Furthermore, add ghee or oil. Adding oil or ghee makes the Banana Methi Thepla nice and soft.
Now, add the methi.
Finally, add the salt to taste.
Mix all the ingredients together.
Knead into a semi-soft dough using enough water. Depending upon the quality of flour, you may or may not need water because of the moisture from banana. You can even replace water with buttermilk to knead the dough to make the Banana Methi Thepla softer.
Cover with the help of a damp cloth or plate and keep aside for 10 minutes.
Divide the dough into 10 equal portions. Make sure to prepare dough when you are ready to make banana methi theplas. The dough cannot be prepared ahead of time or else it might be trouble to roll into thepla.
Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the rolling surface.
Flatten the dough ball between your palms. Dip into flour and remove excess flour.
Roll out the portion of Banana Methi Thepla dough into a 150 mm. (6") diameter circle.
Heat a non-stick tava (griddle) and cook the Banana Methi Thepla circle until you see little bubbles on the surface of the thepla.
Flip it, apply oil or ghee and cook Banana Methi Thepla on a medium flame till light golden brown spots appear from both the sides.
Serve the Banana Methi Thepla immediately or cool and store in an air-tight container. The theplas will last for atleast 2 days. If you enjoyed this Banana Methi Thepla recipe, also check out our other thepla variations like karela thepla, doodhi theplas and multigrain methi theplas.
Nutrient values (Abbrv) per thepla
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