Gujarati Methi Thepla (Easy, Authentic Recipe)

5 from 3 votes

Gujarati Methi Thepla (Easy, Authentic Recipe)

Methi Thepla is a classic Gujarati flatbread made with fresh fenugreek leaves, whole wheat flour, and simple spices. It has a subtle bitterness from the methi, balanced with gentle seasoning and warmth, making it incredibly flavorful. This is an easy, authentic, and well-tested recipe that guides you step by step to make soft, perfect theplas every time.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Main Course

Cuisine: Indian

Keyword: Methi thepla, Thepla recipe

Diet: Vegetarian

Method: Stovetop

Servings: theplas

Author: Meeta Arora

Ingredients

1 cup Methi (Fenugreek leaves) finely chopped
2 cups Whole Wheat Flour
2 Tablespoon Gram flour (Besan)
1 Teaspoon White sesame seeds
1/4 Teaspoon Asafoetida (Hing)
1/2 Teaspoon Cumin Powder
1 Teaspoon Salt
1/2 Teaspoon Turmeric powder (Haldi)
1 Teaspoon Kashmiri red chili powder
1 Tablespoon Jaggery powder
1.5 Tablespoon Oil
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
1/4 cup Yogurt
1/2 cup Water
Whole wheat flour for rolling
Oil for cooking

US Customary - Metric

Instructions

Prepare Methi Leaves

First, prepare the fenugreek: Pluck the Methi leaves from the stem and wash them in cool running water. After that, completely drain them and dry them with a paper towel or kitchen towel. Finely chop the leaves, then place them aside.

Make the dough

In a bowl, add whole wheat flour, besan, sesame seeds, hing, cumin, turmeric, red chili powder, jaggery, and salt. Mix well with your fingers. Then add oil and mix again.
Let's combine fenugreek leaves, ginger paste, garlic paste, and yogurt. Mix thoroughly. Using your finger, thoroughly combine the fenugreek with the flour. The texture will be crumbly.
Add a little water at a time to make a soft dough. Allow it to stand for 10-15 minutes, covered with a damp cloth. Knead it again after 15 minutes to smooth it out.
Make 10 medium-sized balls. Roll each ball between your palms to make a circle.

Roll & Cook Thepla

Warm the tawa/skillet over medium heat.
Coat the flattened ball well in dry whole wheat flour. Place it on your rolling board and gently press it down using your fingers.
Now, using a rolling pin, start rolling the dough ball from the center, coming out towards the edges. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. Roll it carefully to about 1mm thickness.
When the pan is heated, lay the rolled thepla on it. Flip it when you notice bubbles on it. After a few seconds, drizzle oil on it and flip it again, pressing gently with a spatula until you see some brown spots on the bottom.
Apply more oil to the other side, flip, and cook on that side.
Continue cooking until the thepla is evenly golden brown on both sides with some deeper brown patches. Flip in between as needed, and cook for a minute on each side.
When done, remove from the skillet/tawa and repeat until all of the dough is used up.

Video

Notes

To make a soft dough, let it rest for 15-20 minutes after kneading.
Don't forget to add yogurt (curd), or else the bitterness of the methi can be too much to handle.
Place thepla in an airtight container to keep them soft for up to 24 hours.
Thepla should not be cooked over a low flame; it requires a medium-to-high flame, as it becomes hard and brittle when cooked at a low temperature.
If you want to eat the Theplas later, keep them in the fridge in an airtight container for up to 7 days. To reheat, microwave thepla for 30 seconds or reheat it in a pan on the stovetop.

Nutrition