Methi Thepla Recipe | Fenugreek Leaves Flatbread

Step by Step Recipe to Make Soft Methi Theplas at home. Recipe also includes tips to cook and carry theplas for travel.

Methi Thepla Recipe | Fenugreek Leaves Flatbread

Methi Thepla is an Indian Bread or Flatbread made with whole wheat flour and finely chopped methi or fresh fenugreek leaves together with spices. This is a Gujarati delicacy that is considered one of the best travel food for vegetarians.

Methi Thepla is made with whole wheat flour. There are many versions of this recipe. I don’t claim this recipe to be authentic. This is something Amma made at home and I have been just following the same.

Theplas are supposed to be thin, unlike parathas. They are cooked in oil (I love using groundnut oil) and not in ghee, traditionally. Theplas that are packed for travel require more oil for longer shelf life.

Some Other Indian BreadsMethi Missi Roti, Ragi Rotti (Gluten Free) and if you like thepla recipes with vegetables, try Lauki Thepla (Doodhi / Bottle Gourd)

I absolutely wanted to post the recipe this month, considering its winters in India which also means that fresh methi is widely available.

Like I mentioned above, this is one of the best travel food. Theplas are the first thing that comes to my mind when we plan a road trip or when my husband travels, especially overseas.

This flatbread (with my tips below) stays fresh for longer and is quite handy when you are travelling with family who prefers home cooked meals, especially vegetarian food.

Theplas pack well in lunch boxes for both kids and adults. You can make wraps for kids using thepla and stuff it with vegetable kebabs or cutlets etc to make it a nutritious and filling meal for school or after school snack.

I always make extra theplas because we can have this for all meals. Believe it or not, it is great as breakfast with a side of curd and pickles. It also tastes great with a side of vegetables for lunch and it can make a great evening snack with a cup of tea.

Ingredients

Fresh Fenugreek leaves or Methi – Add the leaves, avoid stems and ensure you finely chop them so that it mixes with the flour and spices.

For 3 cups of flour, I have used 1 cup of tightly packed Methi leaves which were then finely chopped. You can adjust the quantities as per your preference.

Whole Wheat Flour – The theplas as you can observe are darker in colour due to the Khapli Wheat flour used. They are an heirloom wheat variety which has less gluten content.

Methi Thepla Recipe

Note – Many recipes tend to add Besan or Chickpea Flour. If you are consuming the theplas fresh, add besan but if you are planning to make and carry this for travel, avoid it.

The chickpea flour makes the theplas dry and hard as the theplas cool down.

If you are adding Besan, Use 2 cups whole wheat flour and 1 cup Besan and follow the rest of the procedure, as explained below. Sieve the besan for best results.

You can make theplas using 2-3 types of flours too. If you choose gluten free flours like jowar or bajra, add whole wheat and besan to help in binding.

Yogurt – This ingredient helps in softer theplas. Again, I do not add yogurt when I pack the theplas for travel as it tends to spoil. I have used home made curd or dahi made from boiling and cooling cow milk.

The full ingredient list is available in the recipe card below. I have provided only details about key ingredients with alternatives or substitutes for easy reference.

Tips to Pack Methi Thepla for Travel

  • Like I mentioned above (ingredients list), avoid curd, yogurt or dahi and chickpea flour (besan).
  • For 3 cups of flour, which yields 14 to 15 theplas, you can add around 2 tbsp oil to knead the dough and extra for cooking them. It might seem a lot but this increases shelf life.
  • Avoid dusting the theplas with too much flour. Use a brush and remove excess flour before cooking them on a griddle.
  • The theplas should not be packed when hot or warm. Allow them to cool down completely.
  • Wrap theplas in batches of 2 or 4 based on individual requirements so that the entire pack is not compromised, while travelling.
  • When travelling, you can carry butter in small packs to slather and eat. My husband, being a pure vegetarian has done that on most of his travels.
  • Pickles are difficult to carry, especially on an airplane so always look for easy (read – spill proof) accompaniments.

How to Make Methi Thepla – Step by Step Recipe

Wash, Rinse, Drain and finely chop Methi Leaves. Keep aside.

Chopped methi leaves

In a bowl, add wheat flour, turmeric powder, red chilli powder, ajwain or carom seeds, sesame seeds, salt to taste and sugar. Mix all the dry ingredients.

Ingredients for methi thepla

Now add yogurt and using some water, knead the ingredients into a tight dough.

yogurt makes soft theplas
kneading the dough

Rest the dough for 15 to 20 minutes by covering the bowl with a damp kitchen towel or cloth.

Kneading the dough

After 15 minutes, add 1 tsp of oil and knead the dough again for 5 minutes until the oil is absorbed by the dough.

Methi thepla dough is ready

Now divide the dough into equal round portions. Each of the dough is approximately the size of a golf ball.

Divide the dough into portions

Flatten the dough ball, dust it with flour and roll out into thin theplas. Brush off excess flour and prepare for cooking the theplas.

Rolling the dough
Thin rolled out thepla

You can roll out all the theplas and then cook them on the griddle together or do the process simultaneously – your choice!

Heat a griddle, cook the theplas on both sides by drizzling oil on the sides and in the centre.

Methi thepla cooking on hot griddle

Store the cooked theplas in a hot pot or casserole until you serve so that they are warm.

Methi Thepla is ready to eat

Recipe Notes –

  • Do not microwave leftover theplas. They tend to become dry and rubbery. Always reheat on a stove top (griddle).
  • Sugar is added to balance the bitterness from the methi. Do not skip this.

What to eat with Methi Thepla?

While the most basic accompaniment, as you can see from the pictures is a bowl of curd and home made mango pickle.

I have listed below some of the accompaniments (course-wise) that you can serve with the Methi Theplas.

  • Vegetable Raita would make an excellent combo with Theplas for lunch. Can be quickly put together as well.
  • You can also serve this with Dal Palak and a side of Aloo Gobhi Sabzi. This combo would be great during winters, when all the ingredients are freshly available.
  • A simple Potato Sabzi also tastes amazing with Methi Theplas. Do try Potato Podimas – The South Indian No Onion No Garlic Potato Dry Curry.

Shelf Life of Methi Theplas and Dough

For Travel – Theplas last for a week, when made with good amount of oil. I always make theplas depending on the number of days of travel.

For home consumption – You can store the dough for a day (24 hours) if you add yogurt. If you skip yogurt, this dough can be stored in the refrigerator for 48 hours. Fenugreek tends to be bitter so I would recommend storing the dough maximum up to 48 hours.

However, the cooked theplas can be refrigerated and used up to 3 to 4 days. You can heat it on a griddle or tava by applying oil, as and when required.

Can Methi Theplas be made with Kasuri Methi?

Yes they can be made. I would suggest 2 tbsp of Kasuri Methi for 3 cups of wheat flour. Crush and add them to the flour for best results.

Some Methi Recipes on the blog –

Aloo Methi Sabzi – No Onion No Garlic Dry Sabzi

Methi Muthiya – Gujarati Snack Recipe with Methi Leaves

Vendhya Keerai Kootu – South Indian Dal with a Coconut Gravy

Methi Thepla Recipe

Methi Thepla Recipe

Vidya Narayan
Methi Thepla is an Indian Bread or Flatbread recipe made with whole wheat flour and finely chopped methi or fresh fenugreek leavestogether with spices. This is a Gujarati delicacy that is considered one of thebest travel food for vegetarians
0 from 0 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast, Snack
Cuisine gujarati, Indian
Servings 15 theplas

Equipment

  • Tava or Flat Griddle
  • Rolling pin + Board (Chakla Belan in Hindi)

Ingredients
  

1 cup is 250 ml, 1 tablespoon 15 ml, 1 teaspoon 5 ml

  • 3 cups Whole Wheat Flour (Khapli Wheat Flour) Extra as required for rolling, dusting the theplas
  • 1 cup Methi Leaves (tightly packed)
  • 2 tbsp Curd, Yogurt or Dahi
  • ½ tsp Turmeric Powder or Haldi Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • ½ tsp Ajwain or Carom Seeds
  • 2 tsp White Sesame Seeds
  • 1 tsp Sugar Read Notes below
  • 1 tsp Oil for Dough + Extra as required to cook theplas Read Notes Below
  • Water to Knead the dough
  • Salt to taste

Instructions
 

  • Wash, Rinse, Drain and finely chop Methi Leaves.Keep aside.
  • In a bowl, add chopped methi, wheat flour, turmeric powder, red chilli powder, ajwain or carom seeds, sesame seeds, salt to taste and sugar.Mix all the dry ingredients.
    Ingredients for Methi Thepla
  • Now add yogurt and using some water, knead the ingredients into a tight dough.
    Ingredients for methi thepla
  • Rest the dough for 15 to 20 minutes by covering the bowl with a damp kitchen towel or cloth.
    Methi Thepla Dough
  • After 15 minutes, add 1 tsp of oil and knead the dough again for 5 minutes until the oil is absorbed by the dough.
    Methi Thepla Dough
  • Now divide the dough into equal round portions.Each of the dough is approximately the size of a golf ball.
    Dough divided into equal parts for cooking
  • Flatten the dough ball, dust it with flour and roll out into thin theplas. Brush off excess flour and prepare for cooking the theplas.
    Rolling the theplas
  • You can roll out all the theplas and then cook them on the griddle together or do the process simultaneously – your choice!
    Thin Methi Theplas
  • Heat a griddle, cook the theplas on both sides by drizzling oil on the sides and in the centre.
    Cooking methi theplas on flat griddle
  • Store the cooked theplas in a hot pot or casserole until you serve so that they are warm.
    Methi Thepla is ready to serve

Notes

  • Do not microwave leftover theplas. They tend to become dry and rubbery. Always reheat on a stove top (griddle).
  • Sugar is added to balance the bitterness from the methi. Do not skip this.
  • I have not mentioned quantity of oil to cook theplas as its a personal choice. Use Groundnut oil or peanut oil for best results. 
Keyword Methi recipes, Methi Thepla recipe, travel snacks
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

This recipe first appeared on Masalachilli on May 29, 2017. I have updated the post with step by step recipe and new photographs.

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 1610

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. nehaskitchen2017

    Its an all time favorite! Thanks for the tips. Never thought of wrapping theplas in parchment paper. Have always been wrapping them in foil so far. Point noted. 🙂

  2. Anjali Sheth Rao

    I also use curd and milk cream at times to knead the dough. I feel it makes the theplas softer. Gujjus also add a bit of sugar to make it a bit sweet (very little) n salty.

    One of my all time favourite gujju snack cum meal. Tastes amazing with curd or even chhunda (gujju sweet pickle similar to moramba)

    Loving your recipes as always Vids. Looking forward for more of them

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