Methi Thepla is a delicious and healthy flatbread made from whole wheat flour, gram flour, and fenugreek leaves. It's served for breakfast and lunch and a popular food choice for lunch boxes, picnics, and while traveling.
Methi Thepla reminds me of those train journeys to Vaishno Devi. Mom would always pack Thepla and dry aloo sabzi (side dish).
It was a staple meal while traveling since it would stay good and taste delicious at room temperature without getting spoilt!
This nutritious flatbread is now a staple breakfast at my home and not just limited to travelling.
What Is thepla
Thepla is a popular Indian flat-bread that originated in the northwestern state of India, Gujarat & is a staple in many households now.
It is made from wheat flour, gram flour (besan), Methi (fenugreek) leaves and spices.
It is typically served as a breakfast or for snacks with some yogurt or pickle or aam chunda (sweet and spicy raw mango chutney), or as a side dish with a meal.
These flat-breads stay good for a couple of days at room temperature & hence favored by most for travels & picnics.
There are various types of thepla based on the ingredients used like Mooli thepla, dudhi thepla, zucchini thepla, carrot thepla, cabbage thepla, plain thepla, you get the gist.
The most popular is Methi Thepla which I’m sharing in today's recipe.
Recipe Ingredients
Methi leaves - also known as fenugreek leaves in English. We will be using fresh methi leaves for this recipe. You can also use frozen or dry fenugreek leaves known as Kasuri methi for this recipe. Check the FAQ's for more details.
Flour - We will be using two types of flour for this flatbread, whole wheat flour (atta) and besan (gram flour or chickpea flour). Besan adds to the protein content and gives great flavor, also helps keep the thepla soft so recommend adding.
Yogurt - It is also known as dahi or curd is used to knead the thepla as it helps keep the thepla soft. Little goes a long way.
Spices - hing (asafoetida), ajwain (caraway seeds), red chili powder, turmeric, coriander powder, cumin seeds powder, and salt. You can also add about 1 tsp sesame seeds.
Aromatics - freshly grated ginger and finely chopped green chilies give the thepla a great flavor. You can also add minced garlic, I usually skip it as I find it overpowers the thepla.
Others - Cilantro and ghee or oil (neutral oil like canola or vegetable oil) for roasting and adding to the dough, helps keep it soft.
Step by Step Method
Clean the methi leaves by washing them in water, drain, and chop them roughly. Keep aside.
1 - In a large mixing bowl add the flours (you can sift too), whole wheat flour, and gram flour along with spices (turmeric, red chili, coriander powder, zeera powder), ajwain, ginger, green chillies.
2 and 3 - Add the yogurt, oil, and methi leaves and mix all the ingredients together & kneed into a soft dough. Use a tbsp of water at a time if required to knead the dough. Sprinkle a tablespoon of oil at the end & kneed again.
4 - Cover the dough with a lid or plastic wrap & let it sit for about 20 -30 mins. Divide the dough into equal size balls (around 8-10 depending on size).
5 - Dip the dough ball in some wheat flour and using a rolling pin, roll each ball into a thin circle approximately 6 inches in diameter. Do not roll it too thin or too thick. Use dry wheat flour as required to roll the thepla & prevent it from sticking.
6 - Heat a griddle (tawa) on medium heat. Once hot, put the rolled out thepla on it. Once you start noticing small air bubbles forming on the dough surface flip it.
7 - Appl half tsp oil to the top part of the thepla. Roast for some time & flip again & let the side with oil cook.
8 - Apply half tsp oil to the flipped side too. Keep flipping until both sides are well cooked (you can see brown spots), remove them from the griddle.
For softer thepla keep flipping frequently and roast for a shorter time. For crispy, roast more.
Methi Thepla is ready. Transfer it to a plate and apply more oil or ghee over it.
Repeat the entire process to make the remaining theplas or refrigerate any leftover dough. Stack the theplas on top of each other.
Serving suggestions
Methi thepla with aam chunda is a very popular combo. But you can also serve Methi thepla with a side of yogurt, pickle or I like it even with some spicy ketchup or green chutney.
You can also serve methi thepla instead of chapati with your favorite curry for that added boost of nutrition.
Storage Instructions
These are the options to store the thepla dough and cooked thepla
Thepla dough - you can refrigerate the thepla dough for 3-4 days when stored airtight. For longer use, freeze it in an airtight freezer-safe container for up to 3 months.
To use the frozen dough, thaw it overnight on the countertop before rolling into thepla. I usually double the batch when fresh methi is in season and freeze half the dough.
Cooked Theplas - The theplas will stay fresh for 2-3 days at room temperature and about a week (7-8 days) in the refrigerator. For longer use, freeze them.
To freeze theplas, let them cool completely and wrap them in small batches of 5 or 10 in aluminum foil, and store them in a freezer safe ziplock bag in the freezer.
To eat, just thaw the frozen theplas for 2 hours and/or heat on a griddle (tawa) or microwave until heated through and soft. Serve immediately. Do not refreeze.
Tips for soft thepla
Knead the dough soft using yogurt. Add water only if needed and only as needed. Methi will release some water of its own so take that into account.
The tough dough will result in hard and dry thepla and too much water will make the dough sticky to roll so the right consistency is important.
If your dough is sticky, add some whole wheat flour a tablespoon at a time and knead until you get the right consistency.
Refrigerated dough might get sticky, This is due to the water released by methi. You can still use this dough, just use more whole wheat flour while rolling.
Besan also helps keep the dough soft and adds a great nutty toasty flavor to this recipe.
Go liberal with the oil while roasting especially if you are planning to store the theplas for longer or carry it for traveling. Oil helps theplas stay soft otherwise they tend to dry out.
Roast the theplas flipping frequently and for shorter duration to get soft theplas.
Stack the thepla on top of each other after roasting to keep them soft. Also keep them covered.
Frequently asked questions
There are three main differences, Thepla is a non-stuffed flatbread whereas paratha can be stuffed and non-stuffed.
thepla dough is made with multigrain flour like wheat flour, gram flour or millet flour, methi leaves, and spices. Whereas for parathas the dough is made with whole wheat flour and seasoned with salt.
The last difference is, thepla is usually rolled thin while parathas are thicker.
For chapati, the dough is usually whole wheat flour seasoned with salt and knead with water. It is usually roasted dry. Whereas thepla dough is made with multigrain flour like wheat flour, gram flour, or millet flour and then knead using yogurt or milk. It is usually roasted with oil.
Yes, use half to ¾th the quantity as fresh leaves since frozen are usually compact and pressed. Thaw and use. You can either squeeze out the water or use less while kneading.
Yes, but the dry methi is very strong in flavor compared to fresh so use about 2-3 tbsp dry kasuri methi in place of fresh. Though you will miss out on the green specs that fresh methi gives.
To make it vegan, skip the yogurt and instead add one grated boiled potato or use vegan (plant-based) milk or buttermilk to knead the dough. Use oil to roast the theplas. The rest of the recipe remains the same.
More Indian Flatbread recipes
Hope you enjoy this Soft Methi Thepla Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Methi Thepla
Ingredients
- 1 cup fresh methi leaves washed and chopped
- 1and½ cups whole wheat flour
- ½ cup besan gram flour, chickpea flour
- 1-2 green chilli finely chopped optional and adjust to taste
- 1 tsp of ginger grated
- ½ tsp turmeric powder
- ½-1 tsp red chilli powder adjust to taste
- 1 tsp coriander powder
- ½ tsp cumin seeds powder
- 1 tsp salt adjust to taste
- ¼ tsp ajwain caraway seeds
- Pinch hing
- 2 tbsp cilantro finely chopped
- 2 tbsp oil divided, plus more for roasting as needed
- 3 tbsp yogurt curd or dahi
- Water as needed
Instructions
To make the thepla dough
- In a large mixing bowl add the flours (you can sift them too), whole wheat flour, and besan, spices (turmeric, red chili, coriander powder, cumin powder), ajwain, and mix well.
- Add ginger, green chilli, yogurt, 1 tablespoon oil, and methi leaves and mix all the ingredients together & kneed into a soft dough. Use a tbsp of water at a time if required to knead the dough.
- Sprinkle a tablespoon of oil at the end & kneed again.
- Cover the dough with a lid or plastic wrap & let it sit for about 20 -30 mins.
To roll the thepla
- Divide the dough into equal size balls (around 8-10 depending on size).
- Dust the dough ball with some wheat flour and using a rolling pin, roll each ball into a thin circle approximately 6 inches in diameter. Do not roll it too thin or too thick. Use dry wheat flour as required to roll the thepla & prevent it from sticking.
To roast the methi thepla
- Heat a griddle (tawa) on medium heat. Once hot, put the rolled out thepla on it.
- Flip once there are small air bubbles forming on the dough surface.
- Apply half tsp oil to the top roasted part of the thepla.
- Roast for some time & flip again & let the side with oil cook. Apply half tsp oil to the flipped side too.
- Once both sides are well cooked (you can see some brown spots), remove them from the griddle.
- For softer thepla keep flipping frequently and roast for a shorter time. For crispy, roast more.
- Methi Thepla is ready. Transfer it to a plate and apply more oil or ghee over it.
- Repeat the entire process to make the remaining theplas or refrigerate or freeze any leftover dough. Stack the theplas on top of each other to keep them soft.
- Serve Methi thepla warm with aam chunda and or yogurt, pickle ketchup, or green chutney or as a side with your favorite curry.
Notes
- Knead the dough soft using yogurt. Add water only if needed. Methi will release some water of its own so take that into account.
- Tough dough will result in hard and dry thepla and too much water will make the dough sticky to roll so the right consistency is important.
- If your dough is sticky, add some whole wheat flour a tablespoon at a time and knead until you get the right consistency.
- The refrigerated dough might get sticky, This is due to the water released by methi. You can still use this dough, just use more whole wheat flour while rolling.
- Besan also helps keep the dough soft and adds a great nutty toasty flavor to this recipe.
- Go liberal with the oil while roasting especially if you are planning to store the theplas for longer or carry it for traveling. Oil helps theplas stay soft otherwise they tend to dry out.
- Roast the theplas flipping frequently and for a shorter duration to get soft theplas.
- Stack the thepla on top of each other after roasting to keep them soft. Also, keep them covered.
- You can freeze the thepla dough as well as cooked theplas for up to 3 months.
very famous and every Indian family-er dish, mostly Guju ppl.. now, it's like all place to eat in lunch and dinner, like it..
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hi nice blog..loved ur recipes a lot ! am following it . do check out my space www.sweetspicytasty.com
Hi Shweta
Congrats !!
I am here to pass on the Leibster blogger award to you, please collect it from the below link. Do comment on the post when you receive it.
http://indian-delights.blogspot.com/2013/06/my-first-liebster-blog-award.html
Happy blogging!!
Beautiful theplas, Shweta! Missing your recipes for sometime now. Hope all is well.
First time on your space and happy to follow you , do visit me ...........
An amazing array of flavors, Shweta. I'm sure I would love your Fenugreek Flatbread.