Soft Methi Thepla

This soft Methi Thepla can be enjoyed for any meal of the day. Made with fresh fenugreek leaves (methi), whole wheat flour, and a blend of spices, this Indian flatbread is quick, easy, and healthy! Follow my step-by-step instructions below to learn how to make it in your own kitchen.

About this Recipe – Gujarati Methi Thepla

I have fond memories of savouring Thepla at home for many years. Growing up in Mumbai, we were fortunate to have many Gujarati neighbors who often shared their Methi na Thepla with Batata nu Shaak, bringing it to us in steel boxes. We loved it so much that my mum learned the authentic recipe from our neighbours.  

They are simply an upgrade from every day Indian chapati with flavours. So enjoy them as a stand alone snack or with an array of dips.

The recipe is simple and straightforward. Knead a dough with all the ingredients, roll out the methi rotis, cook them on the pan, and enjoy! However, the only time-consuming part is picking the methi leaves. I suggest doing this in advance and storing them in an airtight container in the fridge.

When we had an excess of fresh fenugreek leaves, my mum also made Aloo Methi sabji, Aloo Methi Paratha, and Methi Namak Pare.

Ingredients

Fenugreek Leaves: Also popularly called methi in Hindi. In the UK, fresh fenugreek leaves are available year-round at Indian grocers. You can also grow methi at home in just a month during the spring/summer.

Spices: I use turmeric, red chili powder, ground cumin, and occasionally hing (asafoetida).

Whole Wheat Flour: Also known as chakki atta, this is the primary flour used to make the theplas.

Chickpea Flour: Also known as gram flour. It is optional, but adding it to the thepla dough enhances the texture.

Water / Yogurt: I prefer to use yogurt to make theplas, as it results in softer, masala-spiced rotis. However, you can also use water; both methods yield delicious results.

Why make this recipe?

Healthy and Delicious: This recipe is a great way to include greens in your diet. Methi leaves are high in fiber and other essential nutrients and are known to have a natural cooling effect on your body.

Budget-Friendly: It uses common ingredients without any weird or hard-to-find items.

Dietary: The recipe is vegetarian and can be easily adapted to be vegan and gluten-free.

Versatile: Methi Thepla can be enjoyed as a stand-alone meal or served in various ways. It is perfect for lunch boxes, after-school snacks, picnics, day trips, or even overnight staycations

What can I serve with Methi Thepla?

• Pickles and Yogurt: A classic combination that enhances the flavors of the thepla.
• Cucumber Raita: Perfect for a refreshing and satisfying lunch combo.
• Complete Meal Plate: Pair methi thepla with aloo gobi, salad, mango pickle, and yogurt for a wholesome meal.
• Quick and Easy: Serve with plain curd, pickle, and tomato ketchup for a simple and tasty option.
• On Its Own: Enjoy the spiced flatbread as is, with a glass of masala chaas afterward.

Tips for Making Thepla for Travel

• Avoid Fresh Ingredients: Do not use fresh ginger or fresh green chilies.
• Use Dry Spices: Opt for dry spice powders like red chili powder and cumin powder.
• Avoid Chickpea Flour: Using chickpea flour can make the thepla hard.
• Use Oil, Not Ghee: Cook the thepla with oil instead of ghee for better travel durability.

Variations

• Vegetable Variations: Use lauki (bottle gourd), mooli (radish), or coriander to make different variations of thepla.
• Flavor Enhancements: Add garlic and fresh green chilies for extra flavor.
• Kasuri Methi: When fresh methi is not available, use dried kasuri methi as a substitute

How to pack Thepla for travel?

Allow the Thepla’s to cool down completely before packing. This step is extremely essential before packing thepla,roti, or any other flatbread too as the steam will make it soggy. Once the Thepla is cooled, pack it in aluminum foil and seal it in portions. Pack along with some pickle in a separate packing. Now the thepla will last for a few days and delicious to carry for travel.

Storing Theplas

Theplas are thinner compared to paratha or naan bread and are cooked in oil for an extended shelf life. Once cooled to room temperature, store theplas in the following ways:

1. At Room Temperature: Pack them in foil or a casserole dish and store for up to 3 days.
2. In the Fridge: For longer shelf life, store in an airtight container in the fridge for up to 5 days.
3. In the Freezer: Theplas freeze well. Stack them between parchment papers and store in the freezer for up to 3 months for optimal flavor. They can also be stored for over 6 months.

Can I use Fresh Fenugreek Leaves instead of Kasuri methi in recipes or vice versa?

Yes, you can substitute Kasuri methi for fresh fenugreek leaves in recipes. However, you cannot use fresh fenugreek leaves in place of Kasuri methi. Kasuri methi, or dried fenugreek leaves, adds a unique flavor profile to dishes and is often used as a secret ingredient in restaurant-style cooking, enhancing the flavors significantly.

Soft Methi Theplas recipe below

Quick & Easy Gujarati Methi Thepla Recipe

5 from 7 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 16

Calories: 24kcal

Author: Sandhya Hariharan

It's Quick & Easy to prepare Soft Methi Gujarati Thepla at home. You will need only a handful of pantry ingredients and fresh fenugreek leaves. Serve with Cucumber Raita and Mango Pickle for a quick lunch!

Ingredients

• ▢ 1 Cup Methi leaves washed n chopped finely
• ▢ 2 Cups Whole Wheat flour
• ▢ ¼ Cup Chickpeas Flour ( Besan)
• ▢ 1 teaspoon Turmeric
• ▢ 1 teaspoon Cumin Powder
• ▢ 1 teaspoon Chilli powder or 2 Green chilli crushed
• ▢ ½ teaspoon Ajwain optional
• ▢ 1 teaspoon fresh grated ginger
• ▢ Salt to taste
• ▢ ¾ -1 Cup Yogurt
• ▢ 1 tablespoon Oil
• ▢ Oil as needed

Instructions

• In a mixing bowl, add wholewheat flour, turmeric, chilli powder, fresh ginger, cumin powder, salt and chopped methi leaves. Mix them together.
• Now add Yogurt to the flour and knead to a soft, smooth dough. Adjust the yogurt accordingly. If you are using chickpea flour, you may need a little more yogurt than suggested. Allow the dough to rest for 15-20 minutes. Add a teaspoon of oil and knead again.
• Allow the dough to rest for 15-20 minutes. Add a teaspoon of oil and knead again.
• Make small equal portions of the dough in the size of a golf ball. TIP - I would portion the dough in a size that fits inside my palm.
• Taking one dough ball at a time,Flatten these balls with your palm, dust with whole wheat flour and roll out 5-6 inches. If the dough begins to stick, dust some more flour and roll out.
• Cook the thepla on a tava/skillet. When you see the bubble appearing on one side, flip it over, using a spatula and you should find it slightly golden brown.Apply few drops of oil and cook it all the way through by gently pressing with the spatula on either side.
• Repeat the process with the rest of the dough. As you make the thepla’s,store them in a casserole dish or hot pot to keep it soft and warm. Serve the hot theplas with aloo jeera,yogurt and pickle.
• When you are serving your little ones, just roll it in a tissue and give it to them or serve it with some ketchup and yogurt.

Notes

Tips to keep in mind for making Thepla for Travel

• Do not use fresh ginger or fresh green chillies.
• Use dry spice powders like Chilli Powder, Cumin Powder
• Avoid using Chickpea Flour as the thepla can be hard.
• Use Oil for cooking the Thepla and not Ghee.

Nutrition

Calories: 24kcal | Carbohydrates: 3.2g | Protein: 1g | Fat: 0.8g | Saturated Fat: 0.2g | Potassium: 37mg | Fiber: 0.6g | Sugar: 0.5g | Calcium: 17mg

Course: Lunch & Dinner, Side Dish

Cuisine: Indian

Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

How to make Methi Thepla step by step?

In a bowl, add wholewheat flour, turmeric, chilli powder, fresh ginger, cumin powder, salt and chopped methi leaves. Mix them together.

Now add Yogurt to the flour and knead to a soft dough. Adjust the yogurt accordingly. If you are using chickpea flour, you may need a little more yogurt than suggested. Allow the dough to rest for 15-20 minutes. Add a teaspoon of oil and knead again.

Divide the dough into equal ball portions. Pick one dough ball at a time and roll it uniform, thin and flat. Dust off any excess flour.

Heat a skillet over medium heat. Add the rolled thepla on the heated pan and cook for 2 minutes. Drizzle a little oil around. I prefer not to add oil if we are going to enjoy it immediately for lunch/ dinner.

Store the cooked thepla's in a casserole dish or hot pot.

The recipe was first posted on 22 Sept 2014!