Methi Thepla (Methi na Thepla) is a Gujarati flatbread, which can be enjoyed for breakfast, lunch, dinner as well as snacks.
It is often made using Whole Wheat Flour, Gram Flour, Fenugreek Leaves (finely chopped fresh Methi leaves), and some traditional Indian spices.
You can also make it with different combinations of flours like Jowar Flour, Bajra Flour, etc.
This type of flour combination is also useful for making Maharashtrian Thalipeeth.
However, I prefer simple and basic Methi Theplas for my breakfast.
If you want to make a multigrain version, make sure you serve them immediately.
Otherwise, it might turn hard and chewy after some time.
When you make the same Thepla with Whole Wheat Flour, it tends to remain soft for a longer period.
And it won’t get too hard even if you reheat after a couple of hours.
Similar to Chapati and Phulkas, it’s also a perfect flatbread for the lunchbox.
You can also wrap your Theplas in a foil so that they remain soft and warm for a few hours.
Tips To Make Methi Thepla
- Always use fresh Fenugreek leaves, as it brings more flavors to the Theplas.
- Do not add too many leaves in your soft dough mixture, as it might add a bitter taste to the recipe.
- Don’t forget to wash these leaves thoroughly.
- If you want to make Theplas for long journeys, make sure you apply extra Oil or Ghee to them. The added layer of Oil protects the flatbreads from bacterias.
- If your kids don’t like Methi, you can replace it with any of their favorite leafy veggies. It may change the taste slightly, as some of the vegetables will have strong taste and flavors to them.
- Prepare slightly undercooked Theplas if you are planning to reheat them later. This technique helps in preserving some moisture and freshness in them.
How To Serve Thepla
Wondering what to have with Methi Thepla?
Here are some suggestions –
Just like Parathas, you can serve it with Mango Pickle and Yogurt.
Traditionally, it is served with Aam ka Chunda, which is nothing but a type of Mango preserve.
And if you like, you can also try your favorite vegetable curries as a side dish for Theplas. It tastes equally good with dry and gravy dishes.
Methi Thepla Recipe
- 100 gm Whole Wheat Flour (Gehu ka Atta)
- 3 tbsp Gram Flour (Besan)
- 2 tbsp Yogurt (Dahi)
- 5-6 gm Fenugreek Leaves (Methi ke Patte) roughly chopped
- 1/2 Green Chili (Hari Mirch) finely chopped
- 1/2 inch Ginger (Adrak) finely chopped
- 1 tsp Caraway Seeds (Jeera)
- 1 tsp Sesame Seeds (Safed Til)
- 2 tsp Red Chili Powder (Lal Mirch Powder)
- 1 tsp Turmeric Powder (Haldi Powder)
- Oil for roasting
- Salt as per taste
- Water for dough preparation
For Dough Preparation
- Get a bowl or plate and add the Whole Wheat Flour, Gram Flour, chopped Green Chili, chopped Ginger, Cumin Seeds, Sesame Seeds, Turmeric Powder, Red Chili Powder, chopped Fenugreek Leaves, Yogurt and Salt to it.
- Mix these ingredients thoroughly.
- Prepare a dough using Water.
- Once the dough is formed, apply a couple of teaspoons of Oil to it and let it rest for 15 minutes.
For Thepla Preparation
- Make medium-sized balls out of the dough.
- Roll the Theplas using rolling pin.
- Turn on the heat and place a Tawa on top of it. Make sure the flame is set to high.
- As the Tawa turns hot, roast the rolled Theplas with the help of Oil or Ghee.
- Cook the Theplas on both sides and serve them hot with Pickle or Dahi.
- With 100 gm flour mixture, you can easily make 4-5 medium sized Methi Theplas.
Well, that’s it for this recipe. I hope you make it at home and enjoy it with your family.
It’s one of the easiest flatbread recipes in the world, so do try it out.
I’m sure you will love them.
If you make Methi Theplas regularly, do share your tips in the comments section below. It will help many new cooks to learn from your suggestions.
Jasvir Singh says
Nice article thanks for this information…
Hi, very nice website, cheers!
David @ Spiced says
Wow, I am totally unfamiliar with those flours, Harshad. I love to bake, so I clearly need to familiarize myself with them! We have a great (although small) Indian market here in town (maybe 5 minutes away), so I’ll have to stop by sometime. This sounds like a delicious recipe! Gorgeous photos, too!
Thank you, David!
We use Whole Wheat Flour in pretty much all our flatbreads whereas Gram Flour is mostly used to make popular Indian fritters (Bhajiyas).
Gram flour is also an integral part of many Gujarati dishes.
Hey yaaa! first of all, love your blog 🙂
second, Thepla is or comfort food and we used to make theplas twice a week.. Love your recipe with the hint of ginger. We love to add little bit of garlic and serve this with aloo rassa and chunda.
Thanks for the compliment, Priya! I’m glad you liked my work. It’s just a humble beginning, and I hope it reaches to many more readers like you.
And oh, I have never tried Theplas with Aloo Rassa. I guess I’ll need to try this combination soon!
This is an absolute favorite in my house.
That’s so cool, Taruna! We also make these Theplas often at our home.