If you love Gujarati cuisine, you have definitely come across the humble yet irresistible Methi Thepla!
The soft, flavourful flatbread is a staple in almost every Gujarati household and is loved for its unique distinctive taste.
Not only Gujaratis but everyone loves and enjoys this delicious and easy-to-make methi thepla that are served with mango pickle or with sweet & tangy chunda.
These methi thepla are vegan, beginner-friendly, diabetic-friendly, no onion no garlic (satvik), healthy and easy-to-make dish often served for breakfast, snacks or as meals.
About Methi Thepla
Methi thepla (Spiced Fenugreek Flatbread) is a soft and delicious flatbread made with fresh methi (fenugreek) leaves, whole wheat and aromatic spices & herbs.
This is such a versatile recipe that you can easily tweak it according to your taste.
These Gujarati theplas stay fresh for 2-3 days which makes them perfect as a travel snack.
These are also the best options for kid’s lunch boxes along with ketchup or jam.
The combination of methi leaves and spices creates a unique taste.
At home, we often make this methi thepla for breakfast and have it along with tea.
Methi leaves (fenugreek leaves) are rich in iron, fiber and vitamins making it an ideal option for boosting your health.
Recipe Video
ingredients
Methi Leaves (Fenugreek Leaves) – To make these delicious Gujarati methi thepla we will need fresh methi leaves roughly chopped. Do not use stems as they are hard and chewy.
Whole Wheat Flour – We will require whole wheat flour to make this thepla. You can use a combination of maida and wheat if you like.
Besan (Gram Flour) – Adding besan flour enhances the taste of the thepla and gives a nice soft texture. You can skip it if you do not like it.
Spices & Herbs – We will need basic Indian spices like red chilli powder, turmeric powder, Coriander powder along with some hing (asafoetida). Instead of asafoetida, you can also use ajwain (carom seeds).
Sesame Seeds – We will also add white sesame seeds to the flour, this gives a nice crunch and taste to the thepla.
Seasonings – We will season thepla with salt and some sugar. As methi leaves a little bitter, adding sugar helps balance the taste.
Oil – We will need 3 tablespoons of oil while making the dough and some for roasting the thepla.
Water – To knead the dough.
Frequently Asked Questions
Can I make Methi Thepla with Kasuri Methi (Dry Fenugreek Leaves)?
Yes, instead of fresh leaves you can substitute making thepla with kasuri methi. However, the taste and texture will differ.
How can I make methi thepla gluten-free?
Instead of using wheat flour, use combination of besan along with millet flour like jowar or bajra.
Variations
Multigrain Thepla – Instead of using just whole wheat flour, you can add millet flours like jowar or bajra which enhances the nutritional value and taste of this Gujarati flabread.
Serving Suggestions
With Pickle – Methi thepla pairs best with tangy and spicy Mango pickle or Lemon pickle. You can also serve it with raw mango chunda or sweet mango muramba.
With Tea – Pair it with tea for that cosy breakfast or snack.
With Curd (Yogurt) – You can also serve this methi thepla with curd or raita which perfectly balances with the heat from the spices.
Storage Options
Methi theplas stays good for up to 2-3 days at room temperature.
You can also wrap them in a foil and refrigerate them for up to 5 days. Reheat before serving.
Related Recipes
No Onion No Garlic (Satvik) Recipes
How to make Methi Thepla
Note:
I have kept this methi thepla dairy free, if you want you may add 2 tablespoons of curd which will help thepla remain soft and give a nice flavour.
I have used whole wheat flour here, but you can make these thepla using jowar flour or bajri flour too to enhance the nutritional value of this thepla.
You can also add ginger-chili paste in making this thepla to enhance the flavour.
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Recipe Card
Methi Thepla Recipe | Methi Paratha | Fenugreek Paratha
Ingredients
- 2 cups Methi Leaves, finely chopped
- 2.5 cups Whole Wheat Flour
- 2 tablespoons Besan (Gram Flour)
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1/4th teaspoon Hing (asafoetida)
- 1 tablespoon White Sesame Seeds (Til)
- 1 teaspoon Sugar
- Salt to taste
- 3 tablespoons Oil
Instructions
- To make Methi Thepla, we will use only the leaves of methi and not the stems.
- Pluck only the leaves and wash them under water to get rid of dirt and mud if any.
- Drain the water completely and pat dry with a kitchen towel.
- Chop the leaves finely.
- In a mixing bowl, add the chopped methi (fenugreek leaves), red chilli powder, and turmeric powder.
- Add coriander powder along with 1/4th teaspoon of hing (asafoetida). Instead of hing, you can add ajwain (carrom seeds).
- Add salt to taste, a teaspoon of sugar and white sesame seeds. Mix everything well.
- Add whole wheat flour and besan (gram flour). Add 2 tablespoons of oil.
- Mix the flour with the methi. Check for seasoning at this time.
- Add water little by little and knead the dough. The dough should not be too stiff nor too soft.
- Apply a tablespoon of oil all over the kneaded dough to avoid it getting dry. Cover and rest this dough for about 20 minutes.
- Once rested, knead it again to smooth it out a bit. Divide the dough into small balls.
- Take a ball of dough, dust it with dry wheat flour and roll it into an approximately 6-7-inch circle. The size of thepla depends on personal preference hence roll accordingly.
- The thickness of thepla should not be too thin or too thick.
- Heat tava / skillet, and place the thepla. The flame should be low to medium here. Gently keep on pressing the thepla using a cloth or spatula.
- Flip the thepla. Apply a teaspoon of oil on both sides and cook till light brown spots appear and thepla is cooked through. Do the same with remaining dough.
- Methi thepla is ready to serve. Serve with pickle, sabzi, raita or just with plain curds.
