Thepla is A soft, flavorful flatbread made from whole wheat, besan, fresh methi, turmeric, sesame seeds, and spices. Rolled thin and cooked on a tava—perfect for travel, breakfast, or lunch. Pairs well with yogurt, chutney, or pickle.
Ingredients (makes ~8–10 theplas)
| Type | Details |
| Flour | 2 cups whole wheat flour, 2 tbsp gram flour (besan) |
| Greens | ½–1 cup finely chopped fresh methi (fenugreek leaves) |
| Spices & Seeds | ½ tsp turmeric, ½–1 tsp red chili powder, ½ tsp asafoetida (hing), ½ tsp ajwain (carom seeds), 1 tsp sesame seeds |
| Flavorings | 1 tsp ginger‑garlic paste, optional 2 tbsp yogurt or sour cream for softness |
| Others | 1 tbsp oil + extra for cooking, salt to taste, water as needed |
Method
1. Prep the methi
- Strip leaves, wash well, chop finely. Use chopped or whole leaves based on preference
2. Make the dough
- In a bowl, combine flours, spices, seeds, salt, chopped methi, ginger‑garlic, yogurt (or cream), and oil.
- Gradually knead with water into a soft, pliable dough. Rest 10–30 min for tenderness
3. Roll out theplas
- Divide into lemon‑sized balls.
- Dust lightly and roll into thin circles (~5–6″/12–15 cm).
4. Cook
- Heat a tava or skillet on medium-high. Place the rolled thepla.
- After ~30 seconds, flip, brush lightly with oil, cook until golden spots appear. Flip again, press slightly, cook both sides evenly.
- Avoid overcooking—keep heat moderate to maintain softness.
✅ Expert Tips
- For travel or longer shelf‑life: Skip yogurt, use extra oil in dough and while cooking—keeps theplas soft & moist.
- No fresh methi? Use dried kasuri methi—adds sweetness and storage longevity.
- Try variations: Grated bottle-gourd (dudhi), mixed greens, multigrain flours—all work fabulously.
Serving Suggestions
Theplas pair beautifully with:
- Chunda (sweet raw mango pickle)
- Plain yogurt or spicy raita
- Red garlic chutney or green thecha
They’re perfect for:
- Breakfast or brunch
- Tiffin and travel food—kept at room temperature for 2–3 days
Summary
Methi Thepla is a wholesome, versatile flatbread that’s quick to make and can be customized easily. Whether you want them soft and pillowy or with a slight crisp, the dough ratio and cooking technique will guide you. Enjoy them fresh with chai or pack them for later—these are quintessential Gujarati staples!
Methi Thepla – Frequently Asked Questions (FAQ)
Q1. What is Methi Thepla?
A: Methi Thepla is a popular Gujarati flatbread made with fresh fenugreek leaves (methi), whole wheat flour, and spices. It’s soft, flavorful, and perfect for breakfast, lunch, or travel meals.
Q2. Can I make Methi Thepla without fresh methi (fenugreek leaves)?
A: Yes! You can use kasuri methi (dried fenugreek leaves) if fresh methi is not available. Use about 1/3 the amount of fresh methi and soak it in warm water before adding.
Q3. Is Methi Thepla healthy?
A: Absolutely! It’s made with whole wheat flour and methi, which is rich in fiber, iron, and antioxidants. It’s also low in oil and can be made even healthier by using curd or less ghee.
Q4. How long can Methi Thepla last during travel?
A: Methi Thepla stays fresh for 2–3 days at room temperature and up to a week when refrigerated. Avoid using yogurt if you want longer shelf life while traveling.
Q5. What can I serve with Methi Thepla?
A: It goes well with curd, pickle, chutney, or tea. For travel, pair it with dry mango pickle or sweet chutney for a mess-free combo.
Q6. Can I freeze Methi Thepla?
A: Yes, cooked theplas can be frozen. Stack with parchment paper in between, wrap in foil, and store in a zip-lock bag. Reheat on a tawa before eating.
Q7. Why is my thepla turning hard?
A: If the dough is too tight or overcooked on high heat, the theplas can become hard. Use soft dough and cook on medium flame for best texture.
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