Methi na thepla or Methi Thepla is a popular flatbread from Gujarat, prepared using whole wheat flour along with spices and fenugreek leaves. Here I am sharing a soft methi thepla recipe that I have perfected over the years.
What is Thepla?
Thepla is a popular spiced flatbread from Gujarat. Normally, thepla dough is prepared using wheat flour, a portion of gram flour, mix of spices and little bit of curd or yogurt. This sounds quiet similar to masala paratha except the presence of gram flour and curd. You can also use millet flours to prepare thepla.
You can prepare different types of theplas by adding different vegetables such as fenugreek leaves, carrot, zucchini, cabbage, bottle gourd and so on. Among different types of thepla, most popular is Methi Na Thepla. Here the fresh methi (fenugreek) leaves are added in the dough which makes the thepla flavorful. However, I have also seen thepla recipe with kasuri methi in many articles.
Recipes with Fenugreek Leaves
In my growing up years methi leaves were not available throughout the year in my hometown in West Bengal. It was only available during winters and people of Bengal were not so familiar with methi leaves.
Being an agriculture student, my father knew the benefits of methi leaves and he used to bring it whenever available. My Ma created her own methi recipe with brinjal and potato with a dash of garlic tadka. We loved it with plain rice.
When I came down to Bangalore, I saw methi leaves are in abundant almost throughout the year except couple of weeks when it is expensive.
I used to bring methi often and started trying different recipes and first tried paratha and later when I became familiar with food blogging world I came to know about Methi Thepla.
Normally we do not add vegetables in our flatbreads except stuffed parathas. But thepla is different! Here the vegetables are directly added to the dough instead of stuffing them. This makes the thepla fibrous and addition of curd makes it soft.
Other favorite recipes with fenugreek leaves are methi matar malai, methi dal, aloo methi, etc.
Step-by-step Soft Methi Thepla Recipe
Indian thepla recipe is a popular among travelers especially for long train journeys. As a result, learning how to make soft thepla for travel is essential.
Remove the methi leaves from the methi stems and don't forget to remove the rotten leaves from the stem. Now wash the leaves under running water and after draining the water chop the leaves and keep aside.
In a large mixing bowl, combine whole wheat flour, besan, dry spices (cumin, red chilli powder, turmeric powder), grated ginger, green chilli paste and salt. Combine them with your fingertips. Add 1 tablespoon of oil and curd. Theplas are made extremely soft by adding oil and curd.
Next add chopped methi leaves. Mix thoroughly and knead a smooth and soft dough which is the key to make soft thepla. Mix thoroughly and knead a smooth dough. I did not add any additional water. Moisture from the leaves and water from the curd were enough to glue them all together. You can add 1 or 2 tablespoons of water if necessary.
Apply little oil on the dough and allow to rest for 15 minutes. Cover the dough with a moist cloth.
After that make lemon-sized dough balls. Dust your kitchen platform with flour and roll each ball into a round roti shape (5 to 6 inches in diameter).
Keep the rolled thepla on a heated skillet and flip it until a brown spot develops. Cook until bubbles develop on the surface of the hot skillet, then apply a small quantity of oil to the surface and flip to cook the opposite side in the same manner.
Methi Na Thepla: A Good Lunchbox Recipe
As our daughter started elementary schooling, everyday I have to prepare two boxes for her in the morning. I prefer giving flatbread in one of the boxes as she is comfortable with it. At least once in a week I prepare thepla. Believe me you don't need any sides with it except pickle or curd. At times, I prepare simple stir fried jeera aloo which goes really good with it. Methi thepla is a very good lunchbox recipe for kids as well as adults.
If you are planning methi thepla for next day lunchbox, you can prepare the dough in advance and keep it in refrigerator and next day roll the dough balls and slightly roast with oil and pack it.
Important Tips for Methi Thepla Preparation
Only take the leaves and avoid the green stalks of methi. If you add the stalks it becomes difficult to roll the dough as you should roll bit thin for thepla compared to stuffed paratha. Stalks you can chop and use in dal for flavour instead of throwing away.
While preparing the dough do not add water at first. Most of the time moisture from the leaves and water from curd will be enough to knead the dough. If required, you can add water spoon by spoon, not at once to avoid sticky dough.
How long can I store Methi Theplas?
Thepla has a longer shelf life than any other Indian flatbread and can be preserved at least for 3 to 4 days at room temperature. You can refrigerate thepla for upto 3 months. Traveler who does not prefer to eat outside food, can carry along theplas. While making theplas for a traveler it is better to avoid adding curd to increase the shelf life of thepla. Traveler's thepla should be prepared without curd and dough should be kneaded with enough water.
More Flatbread Recipes
Soft Methi Thepla Recipe
- 1 cup, tightly packed Methi or Fenugreek Leaves
- 1.5 cups Whole Wheat Flour
- 3 tablespoon Besan or Gram Flour
- 2 tablespoon Yogurt add little more if required while kneading the dough
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Ginger (grated)
- ½ teaspoon Green Chilli Paste (optional)
- Salt to taste
- 1 tablespoon Refined Oil + more for frying the theplas
- Take the clean leaves from methi stalks and wash them and allow to drain the water and later chop them. Keep aside.
- Take whole wheat flour, besan, dry spices (cumin, red chilli, turmeric powder), grated ginger, chilli paste and salt in a big bowl. Mix them with your fingers.
- Also add 1 tablespoon oil and curd into it.
- Now add chopped methi leaves. Mix it well and knead a smooth dough.
- I did not add any extra water. Moisture from leaves and water from curd was enough to bind all of them together. If you require can add 1 or 2 tablespoon of water.
- Apply little oil on the dough and allow to rest for 15 minutes. Cover the dough with a moist cloth for 15 minutes.
- Now make lemon size balls from the dough.
- Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
- Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
- Cook on the preheated skillet until bubbles appear on the surface, apply a small amount of oil over the surface and then flip and cook the other side in similar manner.
- You can also add carom seeds or ajwain and chaat masala powder while kneading the dough for thepla.
PIN to read it later!
Also find us on:
Facebook | | Pinterest | Twitter | Instagram
If you are trying any of our recipes, We would love to see the pictures of your dishes & Tag us in any of our Social Media Handles or use #motionsandemotions. You can also send us your feedback and pictures @email@example.com or firstname.lastname@example.org