Methi Thepla is a flavorful and wholesome Gujarati flatbread made with fresh fenugreek leaves (methi), whole wheat flour, and aromatic spices. Perfect for breakfast, tiffin, or travel, these flatbreads stay soft for hours and taste even better with pickle and curd.
Let’s dive into this simple, nutritious, and travel-friendly recipe from Gujarat!
🧾 Ingredients (Makes 8–10 Theplas)
- 1½ cups whole wheat flour
- 1 cup fresh methi leaves (finely chopped)
- 2 tbsp besan (gram flour)
- 2 tbsp curd (yogurt)
- 1 tsp ginger-green chili paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp cumin seeds
- 1 tsp sesame seeds (optional)
- Salt to taste
- 1 tbsp oil (for dough)
- Water (as needed)
- Ghee or oil (for roasting)
👨🍳 Step-by-Step Instructions
Step 1: Prepare the Dough
- Wash and finely chop the methi leaves.
- In a large mixing bowl, add wheat flour, besan, chopped methi, curd, ginger-chili paste, turmeric, chili powder, coriander powder, sesame seeds, cumin, salt, and oil.
- Mix everything well. Add water little by little to knead a soft dough.
- Cover and rest the dough for 15–20 minutes.
Step 2: Roll the Theplas
- Divide dough into equal balls.
- Roll each ball into a thin round (like chapati), using dry flour to avoid sticking.
Step 3: Cook the Theplas
- Heat a tawa or flat pan.
- Place the thepla on the hot tawa and cook on medium heat.
- Flip when bubbles appear. Apply oil or ghee on both sides and cook until golden spots form.
- Repeat for all theplas.
🍽️ Serving Suggestions
- Serve hot with yogurt, pickle, or masala tea.
- Ideal for tiffin boxes, road trips, or quick breakfast.
💡 Tips & Variations
- You can add ajwain (carom seeds) for extra flavor and digestion.
- If fresh methi isn’t available, use kasuri methi (dried fenugreek).
- Add grated lauki (bottle gourd) or carrots to make it more nutritious.
- For vegan version, skip curd or use plant-based curd.
