Methi Thepla

Thepla

Thepla s a soft flatbread very popular in Gujarat, India. This is normally served as breakfast or with tea as a snack. Preparation of thepla is similar to Chapati but there are additional spices, fenugreek leaves, and yogurt added in the dough.

Methi thepla is a very soft flatbread and tastes just amazing with some pickle and a cup of tea. They make very good travel food for long journeys. Just pack them in aluminum foil or zip locks and they’ll stay fresh for 2-3 days.

Ingredients Needed to make Methi Thepla

• Whole wheat flour: Atta or whole wheat flour to make the thepla.
• Yogurt: Fresh beaten yogurt.
• Spices: Cumin seeds, turmeric powder, red chili powder, salt, asafoetida
• Fenugreek leaves: Fresh or dried fenugreek leaves.
• Oil or Ghee: To make the thepla.

How to make Methi Thepla

Step 1. Make Dough– In a mixing bowl combine flour, fenugreek, and spices.

Add the yogurt to the flour mixture and knead into a firm smooth dough adding a little amount of water and 2 tablespoons of oil. Let the dough rest for 10 to 15 minutes. Make 10-12 balls from the dough. Take one ball, dust it with dry flour and roll it with the help of a rolling pin.

Step 2. Make Thepla– Make a circle of about 5 to 6-inch diameter. Heat an iron skillet and Place the rolled circle over the skillet.

Let it cook from this side. Flip it over, apply some oil and cook again. Turn the Theplas again and cook from both sides evenly. Remove from skillet and serve drizzled with ghee and pickle.

Serving Suggestions

Serve the thepla with ghee, pickle and tea. You can also enjoy it as it is.

Pro Tips

• Make sure to knead the dough smooth and soft to make sure the theplas are soft and delicious.
• Keep the dough covered, to rest for at least10 minutes.
• Roll the thepla as thin as you can.
• Ghee makes the best thepla, but if you want you can use oil as well.
• Keep the thepla in a casserole box stacked together to ensure they stay soft.
• Leftover dough can be stored in the refrigerator.

Like Methi Thepla, try these recipes..

• Hyderabadi Bidari Paratha
• Onion Paratha
• Gujarati Thali
• Dal Dhokli
• Whole Wheat Mint Lachha Paratha

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Matar and Lucknowi Kebab and the best one’s Aloo Baingan.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Methi Thepla

Sapana Behl

Methi Thepla is the popular dish of Gujarat , is a flatbread made up of fenugreek leaves and spices .

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 40 minutes mins

Course Breakfast, Lunch

Cuisine Indian

Servings 4 People

Calories 532 kcal

Equipment

• Mi

Ingredients

  

1x2x3x

• 2 cups whole wheat flour +extra for dusting
• 1/2 cup yogurt beaten
• 1/2 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 pinch asafoetida
• 1/2 cup fenugreek leaves chopped
• 6 tablespoons cooking oil or ghee
• salt to taste
• water as required

Instructions

 

• In a mixing bowl combine flour, fenugreek, and spices.
• Add the yogurt to the flour mixture and knead into a firm smooth dough adding a little amount of water and 2 tablespoons of oil. Let the dough rest for 10 to 15 minutes.
• Make 10-12 balls from the dough. Take one ball, dust it with dry flour and roll it with the help of a rolling pin.
• Make a circle of about 5 to 6-inch diameter. Heat an iron skillet and Place the rolled circle over the skillet.
• Let it cook from this side. Flip it over, apply some oil and cook again. Turn the Theplas again and cook from both sides evenly.
• Remove from skillet and serve drizzled with ghee and pickle.

Notes

1. Make sure to knead the dough smooth and soft to make sure the theplas are soft and delicious.
2. Keep the dough covered, to rest for at least10 minutes.
3. Roll the thepla as thin as you can.
4. Ghee makes the best thepla, but if you want you can use oil as well.
5. Keep the thepla in a casserole box stacked together to ensure they stay soft.
6. Leftover dough can be stored in the refrigerator.

Nutrition

Serving: 2theplaCalories: 532kcalCarbohydrates: 35.2gProtein: 10.1gFat: 43.4gSaturated Fat: 6.9gCholesterol: 4mgSodium: 139mgPotassium: 378mgFiber: 0.1gSugar: 4.5gCalcium: 152mgIron: 4mg

Keyword gujarati thepla, how to make methi thepla, methi thepla, thepla

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Methi Thepla and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl