Go Back

Methi Thepla

Healthy and soft Methi Thepla made with whole wheat flour, fresh fenugreek leaves and simple spices. A light, nutritious and travel-friendly Indian flatbread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Ready in 35 minutes
Total Time 35 minutes
Servings: 6 theplas
Course: Breakfast, lunch, Snack
Cuisine: Gujarati, Indian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups whole wheat flour
  • 1 cup fresh methi leaves finely chopped
  • 2 tbsp curd
  • 1 tbsp besan
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp cumin seeds
  • 1 tbsp oil for dough
  • salt to taste
  • water as needed for kneading
  • oil for cooking

Equipment

  • Mixing bowl
  • Rolling Pin
  • Tava or flat pan

Method
 

  1. Add wheat flour, besan, chopped methi leaves, curd, ginger garlic paste, turmeric, chilli powder, cumin seeds, salt and 1 tbsp oil to a mixing bowl.
  2. Mix everything gently with your hands and start adding water little by little to form a soft dough.
  3. Knead the dough for 2 to 3 minutes until smooth. Rest it for 10 minutes.
  4. Divide the dough into small lemon-sized balls.
  5. Dust with a little flour and roll each ball into a thin round thepla.
  6. Heat a tava and place one thepla on it. Cook until you see bubbles, then flip.
  7. Apply a few drops of oil on both sides and cook till light golden spots appear.
  8. Repeat with all the theplas and serve warm with curd or pickle.

Notes

For extra softness, add 1–2 tbsp more curd. You can store cooked theplas for 1–2 days while travelling.