Gujarati Methi Thepla Recipe | How to make Methi Thepla (Step by Step With Video) | Methi Na Thepla Recipe

Gujarati Methi Thepla Recipe | How to make Methi Thepla (Step by Step & Video) – METHI THEPLA is a rustic Indian flatbread, which is also a part of the traditional GUJARATI CUISINE. It is prepared using whole wheat flour, Chickpea flour also known as Besan and a few spices.

Theplas are an everyday affair in most Gujarati households. You will always find them in big quantities sitting in the fridge…..and whenever hunger strikes, you can heat them on a tawa and enjoy with a cup of Masala Chai or Filter Coffee. Trust me, Methi Thepla tastes out of the world whenever eaten with something warm to slurp with!

Traditionally, methi is added in the thepla to enhance the taste, texture and the nutrition level. But you can experiment the same with other vegetables or greens of your choice. These are also a great lunch box option as you can just roll and eat it without much hassle. This is also very nutritious and good for digestion. These theplas remain good for a couple of days and are a perfect choice to take along while traveling.

Here are some more Indian Bread that you can prepare at home for everyday meals – Roti, Tawa Paratha, Zucchini Paratha, Padwali Roti, Mooli Paratha and many more. Please check out the various Indian Flatbreads on blog.

In short, you should make these Methi Theplas because they are,

• Delicious
• Healthy
• Perfect option for Lunch Box
• Travel Friendly
• Easy & Quick to make

Ingredients Needed For

Gujarati Methi Thepla Recipe:

Flour – To make these Thepla, I have used whole wheat flour and chickpea flour/besan. Besan adds a nice crispy texture to the theplas, when eaten fresh. But, in case you are planning to make it for your travel or to store for longer, then you can avoid adding besan and just prepare them with whole wheat flour.

Methi/Fenugreek Leaves – I’m using home grown Fresh methi leaves. Wash, remove stems, and then finely chopped to add in the flour mixture. If they are very tender, I also add the stems. Methi leaves add a great taste, gives a good texture and they are also nutritious. You can vary the amount added, but, just remember that if you add a loot, theplas might taste slightly bitter.

If methi leaves are not available then you can even add Kasuri Methi, which is also known as dried fenugreek leaves. It also adds a fantastic flavour in these Gujarati Style thin parathas. You can use up to 2 tbsp of Kasuri methi for every cup of flour.

Spices – To enhance the taste of these Theplas, we will add in some spice powders and salt.

Yogurt – Yogurt makes these Theplas soft. You can also use buttermilk instead of yogurt. But if you are planning to store them for longer duration, avoid adding yogurt or buttermilk and knead the dough using warm water.

Ginger-Green Chilli Paste – Adding this paste gives a nice flavour and also adds a spice kick to the theplas. Avoid adding it if you are not a fan of spicy food or increase the quantity of the paste for more spicy theplas.

NOTE – You can alter any of the spices and the quantities to your liking and make theplas.

Steps to follow for

Gujarati Methi Thepla Recipe

Prep Work:

• Wash and clean Methi leaves, chop finely and keep aside.

Let’s get started:

• Take a large mixing bowl, add whole wheat flour, besan, turmeric powder, red chilli powder, coriander & cumin powders, ginger-green chilli paste, yoghurt, some sugar, salt and a little oil.
• Give it all a nice mix and rub with your fingers.
• Now, add in the finely chopped methi leaves.
• Add warm water as required and knead it to a semi stiff smooth dough.
• Now make small lemon sized balls from dough.
• Take a ball, dust in to the flour and roll it using rolling pin. Make a thin circle shape Thepla/flatbread.
• Heat the tawa/griddle over medium high heat. Once the pan is hot, place the rolled Thepla. Cook it both sides over medium heat till you see light brown spots.
• Apply ½ tsp oil and spread evenly. Lightly press all over using a spatula and roast on both sides for few seconds.
• Remove Thepla from tawa and keep in a roti basket or a plate.
• Make theplas with the remaining dough in the similar way.
• Methi Thepla are ready!! Serve Thepla with yoghurt or any pickle. They taste great even without anything.

Frequently Asked Questions About Gujarati Methi Thepla Recipe

Which other flour can be used to make thepla?

Traditionally, whole wheat flour and a little besan flour are used to make theplas. However, some people also like to add a tbsp of (Sorghum Flour(Jowar), Pearl Millet Flour(Bajra) to their dough. It enhances the taste and also the nutritional value of the dish.

Thepla V/S Paratha – Are Thepla and Paratha the same?

Paratha is more like a rich brother of Thepla and many other Indian flatbreads!

Both the Indian Bread are prepared using whole wheat flour, but they do have minor differences. Theplas sometimes use besan and other flours also along with whole wheat flour, whereas Paratha uses only whole wheat flour.

Theplas are also thinner as compared to the Parathas. In thepla, methi leaves are chopped and kneaded in the dough itself, whereas Parathas are prepared by filling it with stuffing.

How to make thepla soft?

To make Methi Thepla soft, yogurt is added in the dough. I also add besan in my recipe which makes the thepla slightly crisp but if you want them really soft, skip adding besan in the dough.

Theplas are usually not as soft as rotis are but if you prefer your theplas soft you should knead the dough with a generous amount of oil to make it pliable. Yes, the key to very soft theplas is OIL.

You can also replace water with buttermilk to knead the dough to make it even softer.

How to make thepla for travel?

It is advisable to avoid adding yogurt while making these for travel.This increases the shelf life of the thepla.

Also, add more than the usual amount of oil to the dough to prevent the theplas from becoming too dry or going off. If made properly, theplas can be stored for almost 15 days.

Keep rest of the ingredients the same and skip the yogurt while making the thepla for travel. Also try to skip adding besan if making these to keep for long. Besan makes them a little crunchy which tastes great when had fresh directly off the stove.

How does methi thepla taste & what to eat it with? 

Methi thepla is a perfect balance of spicy and savoury with a tinge of sweetness and a distinctive taste from fenugreek leaves. Methi leaves on their own have a bitter taste that makes them unpalatable and many of them do not like the.  But when mixed into the dough or added to other vegetables, it adds a nice aroma and taste to the dish.

Methi thepla is usually accompanied by Chundo( a sweet and tangy pickle) and sometimes with yogurt.

Can we substitute fresh Methi leaves with Kasoori Methi? 

Kasoori methi (dried fenugreek leaves) are very strong in flavour compared to fresh leaves. So make sure you use 1/3rd the quantity if you are substituting for fresh fenugreek leaves. But, adding a teaspoon of dried leaves along with the fresh leaves also gives a nice taste.

Storage Suggestions

These Theplas lasts for about a week in the refrigerator. Cover them in a steel or plastic airtight container. While reheating, place them on a tawa and heat them till nice and warm.

You can also freeze it for about 2 weeks. Thaw them overnight in the refrigerator and then reheat just before serving.

Serving Suggestions

You can serve Methi Thepla with any pickle, mango pickles like are my personal favourite. You can also serve it along with Raita or just plain yoghurt.

Print Recipe

Gujarati Methi Thepla Recipe | How to make Methi Thepla (Step by Step & Video)

Gujarati Methi Thepla Recipe (Methi Na Thepla) - Thepla is a flatbread from the Gujarati Cuisine prepared with wheat flour, Chickpea Flour (Besan) & a few spices.

Prep Time25 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Course: Breakfast / Lunch / Dinner, Breakfast/Main Course/Flat breads, Snack

Cuisine: Gujarati (Indian)

Keyword: Methi Thepla, Thepla Recipe, Gujarati Methi Thepla Recipe,

Servings: 4

Author: Padma Veeranki

Ingredients

For the Dough

• 1 Cup Whole Wheat Flour
• ¼ Chickpea Flour Besan
• 2-3 tsp Ginger-Green Chili Paste Adjust spice Levels
• ¼ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• ½ tsp Coriander & Cumin Powder
• 1 tsp Sugar Optional
• ½ to 1 tsp Salt As per taste
• ¼ Cup Yoghurt
• 1 tbsp Oil
• 1 Cup Fresh Fenugreek Leaves Finely chopped
• Required Water to knead to a dough I needed 1/4 cup

To make Theplas:

• ¼ cup Flour for Dusting To roll Theplas
• Oil for Roasting Thepla

Instructions

• Wash and clean Methi leaves, chop finely and keep aside.
• Take a large mixing bowl add all the ingredients except water.
• Give it all a nice mix and rub with your fingers.
• Now, add in the finely chopped methi leaves.
• Add warm water as required and knead it to a semi stiff smooth dough.
• Now make small lemon sized balls from dough.
• Take a ball, dust in to the flour and roll it using rolling pin. Make a thin circle shape Thepla/flatbread.
• Heat the tawa/griddle over medium high heat. Once the pan is hot, place the rolled Thepla. Cook it both sides over medium heat till you see light brown spots.
• Apply ½ tsp oil and spread evenly. Lightly press all over using a spatula and roast on both sides for few seconds.
• Remove Thepla from tawa and keep in a roti basket or a plate.
• Make theplas with the remaining dough in the similar way.
• Serve Thepla with yoghurt or any pickle. They taste great even without anything.
• You can also store them in the fridge for about a week or even freeze them for up to a month.

Recipe Video

Notes

• You can also use butter milk instead of water while kneading the dough, so your Thepla can stay soft & fresh for long time.
• If you are making the theplas to store longer and eat them later, skip adding besan to the dough. It will keep your thepla soft for a longer time. But if you are planning to eat hot thepla, besan will add a nice crunch.
• Add a tablespooon of dry kasoori methi along with fresh methi for a stronger taste of methi as kasoori methi is more potent than fresh methi leaves.
• You can roast Thepla using ghee instead of oil, it also makes it softer.
• You can also add a tablespoon of sesame seeds. It gives a nutty taste to the theplas.
• You can also add Cumin & Carom Seeds to the dough along with other ingredients. These seeds give a good texture and taste. They are also considered great for digestion.

Check out other Breakfast Recipes from blog!! Also, do check out a few recipes for the GUJARATI CUISINE.

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Many more to come!!…..STAY TUNED!!

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Happy Cooking 

Cheers!!

Padma.