Soft Methi Thepla Recipe | Gujarathi Methi Thepla

Thepla is a savory Indian flatbread from Gujarathi cuisine. Methi Thepla is one of the variations of Thepla. It is one of the most popular and liked breakfast dishes in Gujarat. Because of its taste, it’s not just limited to breakfast but can be had at any time of the day.

I grew up in Mumbai, which has a mixed population of different states. Had Maharashtrians and Gujarati neighbors which meant our nose frequently sensed different aromas. Speaking of Gujarati neighbors – it was dhoklas, khamans, chundo, fafda, khakhra, theplas, and many more that were commonly made.

Gujaratis are not just good at making varieties of snacks but also good at sharing with neighbors. Either I would eat at their home or a box full theplas was shared.

A known fact about Gujaratis is, they like to travel, go for a picnic, and arrange kitty parties. They do not leave the house without lots of homemade food items and Methi Theplas are one of the mandatory items. My personal experience with travel food was while traveling from Secunderabad to Mumbai on Rajkot Express, the compartment was full of the aroma of varieties of snacks.

About Methi Thepla Recipe

Methi Thepla is a rustic Indian flatbread made with whole wheat flour, gram flour, fresh fenugreek leaves, spices, and yogurt.

There are various types of thepla made with different vegetables – mooli thepla, dudhi thepla, bettroot thepla, carrot thepla, cabbage thepla, and plain thepla without any vegetables.

Theplas are typically served as a breakfast or snack but I can eat them for lunch, tiffin, dinner, or anytime in between.

Methi thepla is the most popular of all. This recipe is a basic and authentic Gujarati recipe.

The star ingredient of this dish is methi leaves which give the thepla a distinctive taste. Usually, methi leaves are not preferred for their bitter taste. But theplas do not taste bitter as there are many ingredients that cut down the bitter taste.

Theplas can be made in under 30 minutes, so it makes a great lunch box option. Kids can just roll and eat without any fuss. It is a powerhouse of nutrients and good for digestion too.

Today’s recipe is using wheat flour but you can also add Jowar flour, Bajra flour and make theplas healthier. Quantity can be 1/4 or 1/2 of wheat flour.

Reasons to try

Easy recipe

Wholesome and nutritious

Well balanced flavors

Probably the best start to your day

Makes for a light, healthy, and satisfying lunch or dinner

Vegetarian and can be made Vegan

Travel friendly

What is the difference between Methi Theplas and Parathas?

Just as Punjabis have parathas for breakfast, Gujaratis have theplas for breakfast. Theplas look like plain parathas but they are not.

Parathas usually have a stuffing made with vegetables, whereas theplas are made by adding vegetables to the dough.

Parathas become dry as they cool down and they do not last long. Whereas, theplas can be stored for days and there is no change in taste too. Well, there are a few pro tips that I will mention to make them last longer.

Gram flour is added to the dough, which makes theplas slightly crisp.

Theplas are rolled thin, unlike parathas which are thick.

Both are cooked on tawa. A good paratha is allowed to puff up and a good thepla is gently pressed down with a spatula or cloth on the sides to cook evenly and make it slightly crisp.

Pro tips for soft Methi Theplas

Follow the below tips that will help you make a soft dough and help bring out the best and melt-in-mouth methi theplas.

Knead the dough till soft. Because of salt, methi leaves will release water so add water as required.

If the dough is tough while rolling theplas there will be cracks at the sides. And the cooked theplas will be hard.

Rest for 10-15 minutes only. If the rest time is more, water is released from the methi leaves which makes the dough sticky.

If theplas will be consumed within a day, knead the dough with buttermilk. But, if it’s stored for a few days or carried for travel, knead the dough with only water.

Cook/roast the theplas on medium to high flame. If done on low flame, theplas will become hard.

As the theplas are thin do not overcook them, they will turn hard.

To keep the theplas soft, add a little extra oil while kneading as well as cooking. This will ensure that the thepas do not dry as they cool. Also, they taste good after reheating.

If the above two tips are followed, theplas can be stored for more than a week.

Ingredients

Fenugreek leaves: They are known as methi leaves in Hindi. Traditionally fresh methi leaves are used to make theplas.

Flour: In this recipe, I have used whole wheat flour and besan (gram flour or chickpea flour). Besan adds a crisp texture to the theplas.

I prefer Aashirvaad Select Sharbati Atta as the flour absorbs more moisture which is one of the key tenets to produce a softer and more pliable dough and makes theplas softer for longer.

Oil: I used sunflower oil. You can use any neutral flavor oil.

Yogurt: It is commonly known as dahi. Kneading the dough with curd helps keep the thepla soft.

You can use homemade curd or store-bought plain curd/yogurt.

Spice powders: turmeric powder, red chili powder, and hing.

Aromatics: ginger and green chilies. The duo gives the thepla spice and great flavor.

Sesame seeds: they add crunch to theplas.

Seasoning: salt.

How to make Methi Theplas

Step 1: Preparing the Methi Leaves

Pluck the leaves off each stem. Discard any wilted leaves, weeds, and yellow and pale leaves, if any.

1. Add a cup of tightly packed methi leaves to a wide or deep pot.

2. Fill the pot with water. Swirl the leaves with your fingers and let them stand for 30-60 seconds. All the mud will settle at the bottom and the leaves will float on the top. Discard the mud water. Fill the pot with fresh water again.

3. Repeat step 2 until the water runs clear.

4. Make a bunch and finely chop the leaves with a knife. If the leaves are not finely chopped, it will be difficult to roll the dough, and also the leaves may tear the dough from the edges.

Try to run the knife only once, chopping the leaves multiple times can discolor the methi leaves.

Step 2: Making the Thepla dough

5. In a large and wide mixing bowl, add the following ingredients:
1 cup methi leaves
1.5 Whole wheat flour
2-3 tsp Ginger green chilly paste
1 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Sesame seeds
3 tbsp Oil
1/2 tsp Hing
3 tbsp Curd
Salt to taste

6. Mix everything well by gently rubbing with your fingers. It will help methi leaves release water and be a crumbly-looking texture.

7 & 8. Now add little water at a time (4 to 5 tablespoons of water) and keep mixing until all the water is absorbed by the flour and everything comes together and forms a very tight dough.

9. Knead with your knuckles and finger to a soft and smooth dough.

The consistency of the dough has the most influence on how well (soft or hard) your methi theplas will turn out.

10. Smear a layer of oil on the dough.

11. Cover the pot and rest the dough for 10-15 minutes.

Resting time will allow the gluten to be released and make the dough softer.

12 & 13. Knead the dough again for a minute. If the dough sticks to your palm, add 1 tsp of oil and knead. This will help your methi thepla dough be more elastic and easier to roll.

14. Now make small lemon-sized balls from the dough.

Step 3: Rolling into flatbreads

Get your rolling pin and a flat wooden board or a marble board ready and a cup of dry flour on the side.

15. Take a dough ball and flatten it between your palms gently. Dip it into dry flour on both sides coating it well on all sides. Dust off the extra dry flour and put it in the middle of the board.

Meanwhile, heat the tawa/griddle over medium-high heat with extra oil on the side along with a turner.

16. Using a rolling pin and board, roll the ball to a thin round flatbread of about 5 to 6 inches in diameter.

Step 4: Cooking the Methi Theplas

17. Once the tawa is hot, gently lift the thepla and put it on the tawa.

18 & 19. Cook until you see faint air pockets on the top. Flip it.

20. Apply oil and spread evenly.

21. Flip and smear oil on the top side.

22. Lightly press all over using a spatula/turner for even cooking. Flip back and forth a couple of times and cook both sides for a few seconds till you have light brown specks.

23. Remove thepla from the tawa and place it on a kitchen towel and cover it.

24. Continue to make theplas with the remaining dough in the same way till all the other rotis/theplas are done.

Methi Theplas are ready. Serve warm with curd or any pickle.

What to eat with Methi Thepla?

Methi thepla with aam (mango) chunda is a very popular combo, a perfect combination of sweet, spicy, and salty. The options are curd, pickle, masala dahi.

You can serve it as a side snack with tea. I like it even with tomato ketchup, green chutney, or mixed fruit jam.

My kid loves to eat the methi thepla with jam and butter spread inside and rolled up!

You can also serve methi thepla instead of chapati with a Gujarathi version of dry potato curry (Batata nu shaak) or aloo masala.

Storage Suggestions

Thepla dough: You can store the dough or leftover dough in the refrigerator for 1-2 days when stored in an airtight container.

Before making the theplas, let the dough come to room temperature. Due to water released by the leaves, the dough might get sticky. Add a tablespoon of wheat flour at a time and knead until you get the right consistency.

Cooked theplas with besan and curd: the theplas will stay fresh for 1-2 days at room temperature. Without besan and curd, you can store them for about a week in the refrigerator. To store them for a longer time, freeze them.

If you’ve tried this Methi Thepla recipe and it turned out as expected, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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