Methi Thepla is a very popular Gujarati dish made with flour, spices, and fresh fenugreek leaves. It is a soft flatbread that can be had at any time of the day. Here is how to make it at home.
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Methi Thepla is a very popular Gujarati dish. It is basically a soft paratha with different kinds of stuffings.
A dough is made and it is then rolled into small flatbreads that are cooked using little oil on a griddle.
These theplas remain good for a couple of days and are a perfect choice to take along while traveling.
These are also a great lunch box option as your kid can just roll and eat it without much hassle.
It can be eaten as such or can be paired with Kerala style Ginger Pickle and yogurt or Dahi Ki Chutney.
This Indian flatbread is considered very nutritious and good for digestion.
In case you want to try something different, then theplas with lauki or bottle gourd and beetroot are also a must-try.
Superb to eaten with Adrak Wali Chai or any favorite beverage, trust me Methi Thepla tastes out of the world whenever eaten with something warm to slurrp with!
So, quickly note down its super easy recipe and prepare it whenever you feel:
About This Recipe
Thepla is Gujarati style paratha or flatbread made using whole wheat flour and is sometimes fortified with other flours like besan, bajra, and jowar.
Vegetables like methi or lauki are also added to it for enhanced taste and nutrition.
How to make these soft?
To make methi na Thepla soft, the curd is added in the dough. I also add besan in my recipe which makes the thepla slightly crisp but if you want them really soft, skip adding besan in the dough.
You can replace water with buttermilk to knead the dough to make it even softer.
Which other flour can be used to make it?
Traditionally whole wheat flour and a little besan flour are used to make theplas.
However, some people also like to add a tbsp of Bajre ka Atta or Jowar ka Atta to their dough.
It enhances the taste and also the nutritional value of the dish.
How to make these with Kasuri Methi?
If fresh fenugreek leaves are not available, you can use Kasuri methi to make the thepla.
Use 3 tbsp of Kasuri methi for every 2 cups of flour.
How to make these for travel?
To increase the shelf life of the thepla, it is advisable to avoid adding curd while making these.
Keep the rest of the ingredients the same and skip the curd while making the thepla for travel.
I also don’t add besan if I am making these to keep for long.
Besan makes these a little crunchy which tastes when had fresh, off the stove.
Serving Suggestions
You can serve thepla with any pickle. Aam ka Chunda or Avakaya is my personal fav. It also goes well with curd or raita.
Make sure to serve some tea along with it.
Variations
With Lauki – Add grated lauki or dudhi in the flour. Check out my detailed post here.
With Beetroot – Add grated beetroot in the flour.
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Step by Step Recipe
Mix all the ingredients except warm water and oil in a bowl. Mix nicely with your fingertips and leave aside for 10 minutes. Methi will release the water it has.
Add very little water and knead to make a soft dough.
Cover and keep the dough for 15-20 minutes. Add a tbsp of oil in the bowl and knead the dough again for a minute. Divide the dough into 10 equal balls.
Dust and roll the balls to a 6-7 inch circle.
Heat a griddle. Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.
Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked. Keep pressing the thepla with a flat spoon while it is cooking.
Recipe Card
Methi Thepla Recipe
Ingredients
- 2 cups Whole Wheat Flour
- 1/2 cup Chickpea Flour
- 1 cup Fenugreek Leaves (chopped)
- 1/2 cup Curd
- 1/2 tsp Ginger Paste
- 1/2 tsp Chilli Paste
- 1/4 tsp Hing
- 1/2 tsp Cumin Seeds
- 1/2 tsp Carom Seeds
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Salt
Instructions
- Mix all the ingredients except warm water in a bowl.
- Mix nicely with your finger tips and leave aside for 10 minutes. Fenugreek will leave the water it has.
- Add very little water and knead to make a soft dough.
- Cover and keep the dough for 15-20 minutes.
- Add a tbsp of oil in the bowl and knead the dough again for a minute.
- Divide the dough into 10 equal balls.
- Dust and roll the balls to a 6-7 inch circle.
- Heat a griddle.
- Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.
- Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.
- Keep pressing the thepla with a flat spoon while it is cooking.
- Serve hot with pickle and curd.
Did you make this recipe? Let me know!