Methi Thepla Recipe (Step by Step)

Here is me sharing my Gujarati Methi Thepla Recipe, but before that some facts. 1997 miles! Yes thats what India measures from North to South, and “1822 miles” from east to west. With such massive country size dialects and culture changes every 50 miles and so does food and eating habits.
I never got chance to visit western part of India. I was less exposed to things it offers till moved to a cosmopolitan city. Guess what? I got introduced to more flavours of India while I got to UK than I ever got in India, shocking! Isn’t it?

My partner has travelled India more than I have done. He has been to all four corners of India and he suggested me to try out thepla once from a local grocery shop in London.

What is Methi Thepla

Methi Thepla (मेथी थेपला) originates from Gujarat region of India and is popular in Jain community. Thepla differs from normal chappatti as thepla is multigrained. Shelf life is a thepla is relatively longer and is a good travel companion. Thepla is different from paratha. You make thepla from fresh fenugreek leaves by kneading it with the dough. In paratha, dough is knead separately and then stuffing is added. It is also referred as Fenugreek Leaves Flatbread by some.

I had my first thepla with tea as part of a lazy Sunday brunch, and no surprises that I loved it. Taste of thepla awakened the chef in me to try out myself.

A bit of trial and it was pleasantly easy to make theplas at home. Here are soft flavourful theplas made using fenugreek (methi). As I always insist, key to success of a recipe is ingredients, its proportions and how do you make it. Most of the failures happen if one of these go wrong. This can be it missing ingredients or wrong proportions or cutting corners while cooking/ making.

Method

• Mix all the ingredients (Wheat Flour, Gram flour, Fresh fenugreek leaves, yogurt, ginger garlic paste, asafoetida, turmeric powder, kashmiri red chilli powder, salt, sugar and oil). Knead this into a soft dough with the help of lukewarm water.
• Heat a Tava/Pan/Griddle on medium flame and divide the dough into 8 small balls. Now with the help of rolling pin, roll out each ball into a flat circle of around 6-7 inch diameter.
• Place the rolled thepla on the heated pan. Flip it after a minute. Sprinkle oil on the cooked side and flip again. Press and cook this side until golden brown spots appear. Sprinkle oil on the other side, flip, press and cook this side too. Thepla is ready.

Pro Tips

• Use butter milk or yogurt instead of water for kneading. This will make Thepla softer and long lasting.
• You can fry thepla using clarified butter (ghee) instead of oil. This will make thepla softer and tastier.
• To excite kids, spread jam or nutella over thepla and kids will love it.
• Always cook thepla on medium heat.
• You can opt for Kasuri Methi if fresh Methi leaves are not available.

This methi thepla

• Is easy to make and tastes delicious
• Has shelf life of 2-3 days if kept refrigerated
• Is vegan
• Is a great way to feed green like fenugreek to kids

Serving suggestion

Serve hot thepla with yogurt or pickle.

Lets get to detailed step by step recipe of this fenugreek thepla.

Recipe Card

Methi Thepla Recipe

Methi Thepla is a flatbread and a popular Gujarati snack. Methi Thepla is made from fresh fenugreek leaves.

4.86 from 7 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course

Cuisine Indian

Servings 8 Pieces

Calories 123 kcal

Ingredients

  

1x2x3x

• ▢ 1 Cup Whole Wheat Flour
• ▢ 1/2 Cup Gram flour / Besan
• ▢ 1/4 Cup Fresh fenugreek leaves Washed, drained & finely chopped
• ▢ 2 Tablespoon Yogurt
• ▢ 1 Tablespoon Ginger Garlic Paste
• ▢ 1/2 Teaspoon Asafoetida
• ▢ 1/2 Teaspoon Turmeric Powder
• ▢ 1/2 Teaspoon Kashmiri Red Chilli Powder
• ▢ 1 Teaspoon Salt
• ▢ 2 Tablespoon Oil
• ▢ Oil For Shallow Frying
• ▢ 2 Teaspoon Sugar

Instructions

 

• ▢
  In a mixing bowl, mix all the above ingredients and knead into a soft dough with the help of lukewarm water.
  
• ▢
  Heat a Tava/Pan/Griddle on medium flame and divide the dough into 8 small balls. Now with the help of rolling pin, roll out each ball into a flat circle of around 6-7 inch diameter.
  
• ▢
  Place the rolled thepla on the heated pan. Flip it after a minute. Sprinkle oil on the cooked side and flip again. Press and cook this side until golden brown spots appear. Sprinkle oil on the other side, flip, press and cook this side too.
• ▢
  Repeat this process for the remaining dough balls. Serve them hot with mint- Coriander chutney, Green Chilli pickle and Masala Tea.
  

Notes

• If you are planning to make theplas for your travel, knead the dough entirely in yogurt instead of water.
• Add a little extra oil while kneading as well as cooking to ensure the theplas remain soft even after reheating.
• Always cook them on medium heat.
• You can opt for Kasuri Methi if fresh Methi leaves are not available.

Nutrition

Nutrition Facts

Methi Thepla Recipe

Amount Per Serving

Calories 123 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 310mg13%

Potassium 139mg4%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

Vitamin A 7IU0%

Vitamin C 1mg1%

Calcium 41mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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