Try this Soft Methi Thepla for a delicious breakfast with a cup of Indian Masala chai. Made with Fresh Fenugreek leaves ( methi ), Whole wheat flour, and spices, this Indian flatbread is Quick, Easy, and Healthy! Learn how I make it in my kitchen with step-by-step instructions below.
About this Recipe – Gujarati Thepla
I have fond memories of savoring Thepla at home for many years. My mum would make this soft Indian bread, in the winter season – especially when Fresh Fenugreek leaves are available in plenty. Enjoy as a stand-alone snack or with pickle, tomato ketchup, and yogurt too.
Growing up in Mumbai, we were lucky to have many Gujarati neighbors. They would often make this Methi na Thepla with Batata nu Shaak and bring us some in steel boxes. We used to love them so much that my mum learned it from our neighbors to make it the authentic way.
When you have excess Fresh Fenugreek leaves, My mum also made Aloo Methi sabji, Aloo Methi Paratha, and Methi Namak Pare.
We are lucky to have fresh fenugreek leaves available all around the year at the Indian grocers. Also, you can grow methi at home in just a month during the spring/ summer.
Yes, picking methi leaves can be a cumbersome process, but the resulting flatbread is delicious and totally worth it. Try and pick the leaves a day in advance and store it in an airtight box- so your roti-making process is really easy.
The recipe is forgiving, you can spice the flatbread to your liking. I like to add very little chilli, when I make it for kids.
Theplas are super thin, compared to paratha or naan bread or yogurt flatbreads. They are always cooked in oil for longer shelf life.
Why make this recipe?
Healthy and Delicious – Great way to include greens in your diet. And also methi leaves are high in fiber and other essential nutrients. It is known to have a natural cooling effect on your body.
Budget-Friendly and No Weird List of Ingredients
Dietary – Vegan, Gluten-free
Thepla’s keep really well for at least 3 -5 days at room temperature. And it is great to travel food that can be enjoyed without any accompaniment.
It can be enjoyed as a stand-alone meal or serve it in all sort of ways.
Perfect for lunch boxes, after-school snacks, picnics day trips, or even overnight staycation.
What can you eat with Methi Thepla?
Methi Thepla can be enjoyed with pickles and yogurt. They are also delicious with many other accompaniments too.
- Cucumber Raita and Methi Theplas would make a delicious lunch combo.
- Make a complete meal plate with methi thepla, aloo gobi, salad, mango pickle, and yogurt.
- A quick and easy way to serve Methi Na Thepla is with Plain curd, Pickle, and Tomato Ketchup.
- They are also delicious without any accompaniment ( as the flatbread is spiced well ). Enjoy a glass of Masala Chaas afterward.
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.
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.
Can I use Fresh Fenugreek Leaves instead of Kasuri methi in recipes or vice versa?
Kasuri methi can be substituted in recipes that call for fresh methi leaves. However, you cannot use fresh fenugreek leaves in place of Kasuri methi. Kasuri methi translates to ‘Dried Fenugreek Leaves. It is often added as a secret ingredient in most restaurant-style dishes and the flavors are elevated to multifold.
HAVE YOU MADE THIS RECIPE?
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Ingredients
- 1 Cup Methi leaves washed n chopped finely
- 2 Cups Whole Wheat flour
- ¼ Cup Chickpeas Flour ( Besan)
- 1 tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Chilli powder or 2 Green chilli crushed
- ½ tsp Ajwain optional
- 1 Tsp fresh grated ginger
- Salt to taste
- ¾ -1 Cup Yogurt
- 1 Tbsp 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
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, 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.
Divide the dough into equal round golf ball portions. Pick one dough ball at a time and roll it uniform, thin and flat. Dust off any excess flour.
Cook it on a skillet for 2 minutes by drizzling 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!
I love making my own flatbreads, but this is a really good twist on them.
Love your snaps,thepla is my mind for long time and this one looks perfect,very flavorful it must be with fresh methi
i love the background you have used here.. i suck at making theplas..or for that matter any sort of rotis
Yeah sure it is Dannii!! A healthy twist and quite flavourable one its own.
Thanks Harini M !!! It is indeed very flavourful..
Thanks Nisha. Flatbreads are my comfort zone..
This particular background is road picked on my way back from school.
Your aromatic flat-bread looks absolutely stunning, can't wait to try them out. 😀
Hi Sandhya,
I have a question. I saw some other thepla recipes and all of them had some besan in them. Yours doesn’t, then how different is it from methi parathas?
Aparna
Hi Aparna,
Somehow I have never added besan in my thepla’s. However I do add some Besan when I make Coriander Roti.. And I find adding besan makes a thicker roti..
Ah okay. I’ll try both versions :-). Love your photography!