Methi Thepla Recipe with video and step by step photos – Methi Thepla is most common and popular recipe from Gujarat. Generally , thepla is a soft , thin , delicious flatbreads . As fresh fenugreek leaves / methi leaves are used, it is called Methi Thepla. This can be served as a breakfast or as evening snack or into lunch box . Also this is one of the best travel friendly food , which can stay fresh for many days .

Methi Thepla is made with whole wheat flour , besan , fenugreek leaves , yogurt and other spices . But along with gram flour , bajra flour (pearl flour) and jowar flour (sorghum flour) can also be added . Adding besan gives a kind of lightly crisp thepla. Incase if you need a very soft Thepla then only use whole wheat flour. Also if you are planning to store for many days then instead of yogurt use water to knead the dough.

Thepla can be served with any pickle of your choice , curd or raita . Also when served as a late evening snack , few even dip it inside masala chai and enjoy this delicacy. But my personal favourite is with any pickle with a cup of hot masala chai .

Other Methi recipes on blog are Methi Dal , Methi Malai Matar , Methi Dry peas Curry and Aloo Methi

RECIPE CARD FOR METHI THEPLA | GUJARATI THEPLA

5 from 1 vote
Methi Thepla
Methi Thepla | Gujarati Thepla Recipe
Prep Time
10 mins
Cook Time
20 mins
Resting Time
20 mins
Total Time
50 mins
 

Methi Thepla is a Healthy Indian Flat bread made with fresh fenugreek leaves , whole wheat flour , gram flour and spices.

Course: Breakfast, Snack
Cuisine: Gujarati
Keyword: Healthy, Indian Breads
Servings: 12 Makes
Calories: 108 kcal
Author: Muktha H S
Ingredients
  • 1 Cup Whole wheat Flour
  • 1/4 Cup Jowar / Sorghum Flour
  • 1/3 Cup Besan / Gram Flour
  • 1 Cup Fresh Fenugreek Leaves , chopped
  • 3/4 Tsp Green Chilli Paste , 2 green chillies crushed
  • 3/4 Tsp Ginger Paste , 1/2 inch ginger grated
  • 1/3 Cup Yogurt
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Cumin / Jeera Powder
  • 1/4 Tsp Asafoetida /Hing
  • 1/4 Tsp Turmeric Powder
  • 3/4 Tsp Salt or as required
  • 1 1/4 Tbsp Cooking Oil
  • Water to sprinkle , if needed
  • Oil for roasting Thepla
Instructions
  1. Take whole wheat flour , jowar flour(optional) and besan/gram flour in a bowl.

  2. Add in green chilli paste , ginger paste, all other spice powders and salt .

  3. Now add in 1 cup of finely chopped fenugreek leaves / methi leaves.

  4. Mix well together with hands, add 1/4 cup of curds and mix the flour well.

  5. Add 2 tbsp of oil to the above mixture , sprinkle some water (if needed) and prepare smooth and stiff dough.

  6. Add 1/2 tsp of oil on top of the dough and cover it with a kitchen napkin. Allow it to rest for 20 -30 minutes.

  7. After 30 minutes,remove the kitchen napkin, knead the dough , make small lemon size balls and keep it aside.

  8. Dust the working top with some dry whole wheat flour , place the dough ball ,press it in hand ,sprinkle some flour on top of it and roll the dough into a 5-6 inch diameter round circle.

  9. Heat the griddle to super hot and place the rolled roti over it .Drizzle oil around the corners and above the roti .

  10. As soon as it looks dry on top and small bubbles about to appear ,flip the roti and cook on other side by applying some oil on corners and top .

  11. Flip and cook ,couple of times till brown spots appears on each side and its evenly cooked .

  12. Serve with pickle , curds/raita or with Masala Chai.

Recipe Video

Recipe Notes
  • Fenugreek leaves tends to release water when it comes in contact with salt , hence make a stiff dough , as it may release some water while resting.
  • To increase shelf life , add only water to knead dough skip yogurt. 
  • Gram Flour , Jowar flour can be omitted ,if you need Soft Thepla

Steps by Steps Directions for making Methi Thepla

Take whole wheat flour , jowar flour(optional) and besan/gram flour in a bowl.

Add in green chilli paste , ginger paste, all other spice powders and salt .

Now add in 1 cup of finely chopped fenugreek leaves / methi leaves.

Mix well together with hands, add 1/4 cup of curds and mix the flour well.

Add 1 tbsp of oil to the above mixture , sprinkle some water (if needed) and prepare smooth and stiff dough.

Add 1/2 tsp of oil on top of the dough and cover it with a kitchen napkin. Allow it to rest for 20 -30 minutes.

After 30 minutes,remove the kitchen napkin, knead the dough , make small lemon size balls and keep it aside.

Dust the working top with some dry whole wheat flour , place the dough ball ,press it in hand ,sprinkle some flour on top of it and roll the dough into a 5-6 inch diameter round circle.

Heat the griddle to super hot and place the rolled roti over it .Drizzle oil around the corners and above the roti .

As soon as it looks dry on top and small bubbles about to appear ,flip the roti and cook on other side by applying some oil on corners and top .

Flip and cook ,couple of times till brown spots appears on each side and its evenly cooked .

Serve with pickle , curds/raita or with Masala Chai.

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