Methi Thepla Recipe
Methi Thepla Recipe
Methi Thepla Recipe is one of the most loved traditional flatbreads from Gujarat, India. Soft, flavorful, and packed with nutrition, methi thepla is a perfect blend of whole wheat flour, fresh fenugreek leaves, and aromatic spices. Unlike regular chapati, thepla stays fresh for a longer time, which makes it ideal for travel, lunchboxes, and even quick breakfast meals.
This wholesome flatbread is commonly enjoyed with curd, pickle, or a simple cup of tea. The slight bitterness of fresh methi (fenugreek) combined with earthy spices creates a comforting and satisfying taste. Whether you are looking for a healthy breakfast option or a light dinner recipe, this methi thepla recipe is easy, delicious, and foolproof.
Let’s learn how to make authentic Gujarati-style methi thepla step by step.
What is Methi Thepla?
Methi Thepla is a traditional Indian flatbread originating from Gujarat. It is made using whole wheat flour (atta), fresh fenugreek leaves (methi), yogurt, and spices. Unlike plain roti, thepla contains spices and herbs directly mixed into the dough, giving it a rich flavor and aroma.
The addition of yogurt and oil makes the thepla soft and long-lasting. It is one of the most popular travel foods in Indian households.
Ingredients Required
To make soft and flavorful methi thepla, you will need:
- 2 cups whole wheat flour
- 1 cup fresh methi (fenugreek) leaves, finely chopped
- 2 tablespoons yogurt
- 1–2 tablespoons oil
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ajwain (carom seeds)
- Salt to taste
- Water as needed
- Oil or ghee for roasting
Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8–10 theplas
Step-by-Step Methi Thepla Recipe
Step 1: Prepare the Methi Leaves
Wash the fresh methi leaves thoroughly to remove dirt. Drain the water completely and finely chop them. Make sure there is no excess moisture.
Step 2: Prepare the Dough
In a large mixing bowl, add whole wheat flour, chopped methi leaves, turmeric powder, red chili powder, coriander powder, cumin powder, ajwain, and salt.
Add yogurt and oil. Mix everything well using your hands.
Now slowly add water and knead into a soft, smooth dough. Do not add too much water at once because methi leaves release moisture.
Cover the dough and let it rest for 10 minutes.
Step 3: Roll the Thepla
Divide the dough into equal-sized balls. Dust each ball with dry flour and roll it into a thin circle like a chapati.
Try to keep it thin for authentic thepla texture.
Step 4: Cook the Thepla
Heat a tawa or flat pan on medium heat. Place the rolled thepla on the hot tawa.
Cook for a few seconds until bubbles appear. Flip it and apply oil or ghee. Flip again and apply oil on the other side.
Press gently with a spatula and cook until golden brown spots appear on both sides.
Repeat with the remaining dough.
Tips for Soft Methi Thepla
- Do not add too much water while kneading.
- Add a little extra oil if making for travel.
- Roll thepla thin for best taste.
- You can add a pinch of sugar for slight Gujarati-style sweetness.
- If fresh methi is not available, you can use dried kasuri methi (reduce quantity).
Variations You Can Try
1. Garlic Methi Thepla
Add finely chopped garlic for extra flavor.
2. Dudhi Methi Thepla
Add grated bottle gourd to make it softer and healthier.
3. Multigrain Thepla
Replace half wheat flour with multigrain flour for added nutrition.
4. Masala Thepla
Add sesame seeds and crushed green chilies for spicy taste.
Serving Suggestions
Methi thepla tastes amazing with:
- Plain curd
- Mango pickle
- Lemon pickle
- Chunda (sweet mango pickle)
- Masala tea
It is also perfect for road trips, office lunchboxes, and kids’ tiffin.
Health Benefits of Methi Thepla
- Rich in fiber
- Good for digestion
- Helps control blood sugar levels
- Packed with iron and vitamins
- Provides long-lasting energy
Fenugreek leaves are known for their medicinal properties and are widely used in Indian cooking.
Storage Tips
- Store in an airtight container for up to 2 days at room temperature.
- For longer storage, refrigerate for 4–5 days.
- Reheat on a tawa before serving.
If traveling, wrap in butter paper or foil to keep them fresh.
Why You Will Love This Methi Thepla Recipe
- Easy to make
- Healthy and nutritious
- Travel-friendly
- Kid-friendly
- Made with simple ingredients
This authentic Gujarati methi thepla recipe is perfect for beginners and experienced cooks alike. Once you try it, it will surely become a regular in your kitchen.
Frequently Asked Questions
Can I use dried fenugreek leaves?
Yes, you can use kasuri methi, but fresh methi gives better flavor.
Can I make the dough in advance?
Yes, you can refrigerate the dough for 24 hours.
Why are my theplas hard?
Too much water or overcooking can make them hard.
Conclusion
Methi Thepla Recipe is a delicious and healthy Indian flatbread that combines taste, nutrition, and convenience. Whether you enjoy it for breakfast, lunch, or while traveling, this simple recipe guarantees soft and flavorful theplas every time.
Try this recipe today and enjoy homemade Gujarati-style methi thepla with your favorite pickle and curd!
