Methi thepla is an everyday affair in most Gujarati households. Methi thepla is a staple meal of the northwestern state of India Gujarat.
One of the most popular and healthy flatbreads is made of whole wheat flour, fenugreek leaves, and some spices.
Methi thepla can be enjoyed with masala chai, filter coffee, curd, sweet mango pickle, or aloo ki sabzi.
Trust me; methi thepla tastes amazing whenever eaten with something warm to slurp. Go through the steps given below and enjoy the delicious and nutritious thepla.
Authentic Gujarati – Methi Thepla Recipe
- 2 cups – Whole wheat flour
- 1 cup – Fenugreek leaves finely chopped Methi
- ¼ cup – Yogurt
- ½ tsp – Turmeric powder
- ½ tsp – Coriander powder
- ½ tsp – Jeera powder
- ½ tbsp – Ginger garlic paste
- ½ tsp – Green chili paste
- Salt as per requirement
- Oil for cooking thepla
- In a large bowl, take whole wheat flour and add fenugreek leaves (methi), turmeric powder, coriander powder, jeera powder, ginger garlic paste, green chili paste, and salt.
- Add yogurt to this mixture and knead into a firm, smooth dough using water as per requirement.
- Coat the dough with oil until smooth. Cover and allow it to rest for 15-20 minutes.
- Now preheat the iron skillet on low to medium heat. Make equal portions from the thepla dough.
- Roll the thepla portions and flatten them between your palms.
- Dust the thepla portion and roll them into thin circles. While rolling the portion, you can keep dusting it with dry flour to prevent the dough from sticking while rolling it.
- Roll all the portions into a circle and place one rolled-out dough on the preheated skillet. As you notice air pockets popping out, flip the thepla.
- Put some oil and, using a spatula, cook the thepla with light pressing and flipping the thepla.
- Cook until the thepla has light brown spots on both sides. Stack them on a plate.
- Similarly, cook all the theplas and stack them one above another to maintain their softness, keep them moist, and serve them warm.
- Chop the fenugreek leaves finely. The leaves may tear up the dough while rolling if not chopped properly.
- You can use fresh or stored fenugreek leaves.
- Avoid using yogurt if you want your theplas to last for a week or more.
- While kneading, if the dough becomes sticky, add some wheat flour. Mix and continue kneading.
A flavorful and famous Gujarati flatbread made with spices, yogurt, ginger garlic paste, green chili paste, whole wheat flour, and fenugreek leaves and very well known as “methi thepla,” it is a delicious, fun dish to enjoy while on a long trip.
Which ingredients are used to make methi thepla?
Thepla, an Indian flatbread, is made with whole wheat flour, gram flour, millet flour, and spice powder. Other ingredients like fenugreek leaves, bottle gourd, or mixed vegetables can be used.
What is the difference between methi paratha and thepla?
Paratha dough is soft as water is used for kneading, while thepla yogurt is used for kneading, and the dough is harder.
What are the different variations of thepla?
There are many variations of the thepla recipe, such as lauki thepla, mooli thepla, plain thepla, thepla made with Kasuri methi, other greens, and mixed veggies thepla.
Can we store thepla for a longer period?
Methi thepla can be enjoyed the same day or a few days later. They keep well for 3-4 days when made without curd and stored in an airtight container.