Methi na Thepla
A soft, savory Gujarati flatbread made with fresh fenugreek leaves and whole wheat flour. Lightly spiced and incredibly versatile, these theplas are perfect for breakfast, lunch boxes, or as a travel snack, staying fresh for days.
For 8 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the atta, besan, turmeric powder, red chili powder, coriander powder, cumin powder, hing, sugar, and salt. Mix the dry ingredients thoroughly.
- c.Add the finely chopped methi leaves, grated ginger, chopped green chilies, curd, and 2 tablespoons of oil to the flour mixture.
- d.Using your fingertips, mix everything together until the mixture resembles coarse breadcrumbs.
- e.Gradually add lukewarm water, a little at a time, and knead to form a soft and pliable dough. The dough should be softer than chapati dough but not sticky.
- f.Cover the dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the flour to hydrate and makes the theplas softer.
- 2
Step 2
- a.Roll the Theplas
- b.After the dough has rested, knead it again for one minute to make it smooth.
- c.Divide the dough into 16 equal-sized portions and roll them into smooth balls.
- d.Take one dough ball, flatten it between your palms, and lightly coat it with dry atta (flour).
- e.Place it on a rolling board (chakla) and roll it out into a thin circle, approximately 6-7 inches in diameter. Theplas are traditionally rolled very thin for the best texture.
- 3
Step 3
- a.Cook the Theplas
- b.Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the thepla on it.
- c.Carefully place the rolled thepla onto the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appearing on the surface.
- d.Flip the thepla over. Drizzle about 1/4 to 1/2 teaspoon of oil on the top surface and spread it evenly with a spatula.
- e.Cook the second side for another 30-40 seconds. Flip it again.
- f.Drizzle a little oil on this side as well. Gently press the thepla with a flat spatula to ensure it cooks evenly, until you see golden-brown spots on both sides.
- g.Remove the cooked thepla from the tawa and place it in a casserole or on a plate lined with a kitchen towel to keep it soft.
- h.Repeat the rolling and cooking process for all the remaining dough balls.
- 4
Step 4
- a.Serve
- b.Serve Methi na Thepla warm with a side of plain yogurt, mango pickle (chundo), or a hot cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce the bitterness of methi, sprinkle salt over the chopped leaves, let them rest for 15 minutes, then gently squeeze out the water before adding to the dough.
- 2Using slightly sour curd (yogurt) gives the theplas a better flavor and texture, and also acts as a natural preservative.
- 3Ensure the dough is soft and well-rested. A stiff dough will result in hard theplas.
- 4Roll the theplas thinly and evenly for a soft, uniform texture.
- 5Cook on a medium-high flame. Cooking on a low flame can make the theplas hard and dry.
Adapt it for your goals.
Dudhi Thepla
Replace methi leaves with grated bottle gourd (dudhi/lauki). Squeeze out the excess water from the gourd before adding it to the flour.
Millet TheplaMillet Thepla
Incorporate other flours like bajra (pearl millet) or jowar (sorghum) flour along with whole wheat flour for a healthier, gluten-friendly version. Adjust water as these flours absorb more liquid.
Spicy TheplaSpicy Thepla
Add 1 teaspoon of garlic paste and 1/2 teaspoon of ajwain (carom seeds) to the dough for an extra layer of flavor and spice.
Plain Thepla (Sada Thepla)Plain Thepla (Sada Thepla)
For a simple version, omit the methi leaves and follow the same recipe. These are also known as 'sada thepla'.
Why this is on our healthy list.
Rich in Fiber
Made with whole wheat flour (atta) and fenugreek leaves, theplas are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Iron
Fenugreek (methi) leaves are naturally rich in iron, an essential mineral for preventing anemia and boosting energy levels by improving hemoglobin production.
Aids Digestion
The inclusion of spices like ginger, hing (asafoetida), and cumin not only adds flavor but also possesses carminative properties that help improve digestion and prevent bloating.
Supports Blood Sugar Control
Fenugreek is well-known for its potential to help manage blood sugar levels. The soluble fiber in methi can slow down the absorption of sugar, making thepla a good option for diabetics.
Frequently asked questions
A single Methi Thepla contains approximately 105-115 calories. A serving of two theplas would be around 210-230 calories, depending on the amount of oil used for cooking.