Methi Thepla is an Indian flatbread made of whole wheat flour, chick pea flour, fenugreek leaves and spices. It is a popular dish from the state of Gujarat.
The first time I had Methi Thepla was when my colleague had brought these to office for lunch. If you are a regular reader of my blog, you would know that cooking with fenugreek leaves is a recent discovery. Hailing from Kerala, the southern state of India, I wasn’t used to the many unique flavours of North Indian cuisine. The first bang of the Bong Mustard Fish Curry and the earthy flavour of Methi Chicken had bowled me over. 
Methi Thepla is soft and can be eaten as such. It doesn’t need any side dish, but curd and pickle is a great option. It is also an excellent choice for breakfast, snack and for your lunchbox. Oh, for your kids too. Just roll it and have it.
The last time I had Methi Thepla was a couple of weeks ago, when my neighbour sent some over for us. She is a vegetarian and I am getting to learn many easy, but sumptuous vegetarian recipes from her. This Methi Thepla recipe is borrowed from her and I’m telling you, I find it so much more flavorful than the Methi Thepla recipes online.
The fenugreek leaves are finely chopped and sauteed with onions in oil. This cooked mixture is then added to the flour and spices to knead into a dough. It is then rolled into small flat breads and are cooked on a pan drizzled with oil.
Here’s how I made Methi Thepla at home:
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Separate fenugreek leaves from the stem. |
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Wash and finely chop the fenugreek leaves and mix together with finely chopped onion, green chillies and grated ginger and garlic. |
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Sauté the mixture in a pan drizzled with oil, cumin seeds and asafoetida. Cook through and let it cool. |
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Mix together the flours, cooked mixture, turmeric powder, red chilli powder, coriander powder, salt and curd. |
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Knead the mixture to make a soft dough and let it rest for about ten minutes. |
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Divide the dough into ten equal sized balls. |
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Roll the dough into thin circles. Cook theplas on both sides on a hot pan with little oil. |
Methi Thepla Recipe:
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Methi Thepla
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 40 minutes
- Yield: 10
Description
Methi Thepla – Whole wheat Indian flatbread made with fenugreek leaves, served for breakfast or as a snack.
Ingredients
- Fresh Methi leaves – 3/4 cup, finely chopped
- Onion – 1 small, finely chopped
- Green chilies – 3, finely chopped
- Ginger – 1/2 tbsp , grated
- Garlic – 1/2 tbsp , grated
- Salt – to taste
- Oil – 2tbsp
- Cumin seeds – 1 tsp
- Asafoetida – 1/2 tsp
- Wheat flour – 2 cups
- Chickpea flour/Gram flour (Besan) – 3/4 cup
- Curd – 5 tbsp
- Red chili powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 3/4 tsp
- Garam masala – 1/2 tsp
- Salt – to taste
- Water – as required to knead the dough
Instructions
- Separate fenugreek leaves from stem. Wash, clean and chop them finely.
- Mix together the chopped fenugreek leaves, finely chopped onion, green chilies, grated ginger, garlic and little salt.
- Heat oil in a pan and add cumin seeds. Once it sizzles, add asafoetida and the above mixture. Saute and cook for a couple of minutes. Remove from heat and let it cool.
- In a bowl, add the flour, spice powders, salt, curd and cooked fenugreek leaves mixture.
- Add required water and knead to make a soft dough.
- Cover and keep aside for about 10-15 mins,
- Knead again for a minute and roll into ten equal sized balls and into thin flatbreads.
- Heat a pan and place the thepla. Cook on both sides until small brown spots appear.
- Drizzle oil and cook till spots darken and theplas are cooked through.
- Serve hot with curd and pickle.
Notes
Sauteing the fenugreek leaves will reduce the bitterness. Curd is used to soften the theplas. These soft theplas are ideal as travel food for it can be had as such, without any side dish.
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We were seeing this while planning for the breakfast and this looks so yummy. BTW the photographs have turned out well.
Thanks, Anindya. Coming from you, I’m flattered 🙂
Try having them with chunda and tea. Pure bliss!! As always, the pics are drool worthy.
Thanks, Rohan. I really should try that combination.
Thepla is a favourite here at home. It pays to have had Gujarati neighbours for 11 years. But I have never tried this version ever. Well time to try this soon.
Wow! I’m sure you’d had many Gujarati delicacies. Let me know how this version tun out for you.
I vow to make a different dish at least twice every year. I might try this one.
Thank you.
Thank you, Lux. I hope you do try this one 🙂
Lovely. Metbi Tbeplas are indeed healthy and serves perfect for kids and ofcourse travel too.. I sometimes make a thicker version. With atta alone and have it with thick curd. Tastes awesome indeed.
Oh, wow, that looks delicious. I love naan and also parathi – is it like the latter? Love it as a dish with some other indian dishes- YUM.
I haven’t had a thepla but this looks so delicious that I am currently craving for it! I love your recipes Shalini. You put them in a such a easy to understand format.
I am a thepla fan. Have eaten them at my Gujarati friends’ homes. Sautéing methi leaves l have not seen. Very different from normal recipe. I will share my recipe which is slightly different from yours. The pictures are mouthwatering. Now l am craving them. Have them with chhunda. They are yummy!
I’ve never had this, but it looks delicious and I want to try it. Thank you for what looks like a fantastic recipe!
This is so similar to how I make methi parathas, just no onions, and jeera. I add ginger, garlic, chilies. and ajwain. Lovely pictures, I agree about the amazing vegetarian food, One friend had made malai koftas once and I am addicted to them now. Rarely do I find good ones in the restaurants, though.
I love thepla, along with thalipeeth… I haven’t tried making it at home though… This looks easy enough for me to try.
Do you know something? The only thing that survives in our balcony garden is methi 😀 and we keep having methi paranthas. Though I’m not a big fan of rotis or parathas, (I’m a rice girl) , the husband loves it. Haven’t tried the thepla, will ask the cook if she knows how to. Hey why don’t you make videos too? I can show that to my cook and she can make it. Think about it, Your reader would definitely love it 🙂
I make this often and love it, Shalini. I saw your pic on Insta and drooled, because I was out somewhere and hungry. 🙂 You’ve got the right recipe, too! the curd makes a big difference, no?
(Love your header and watermark on the photos.) ♥
This is the perfect dish to whip up for train journeys too. My memories of these go back to my childhood. Even today, they are the best comfort food for most nights at home. We make them without onion and garlic though. Delicious recipe and sumptuous pictures!
To be really honest; I am loving the pics..
🙂
As always yummy !!!
THearing this for the first time. Whatever North Indian food I have tried, I have loved them all. Thanks for the recipe 🙂
This is our favorite winter breakfast at home. I have never added curd to this dough, will try it out next time. Thanks for sharing, Shalini!
Making the right theplas has been my aim for quite some time now. I am trying this asap. Love the pictures, the kind that wants you to just grab and relish it.
This recipe is new to me. I am always curious to experiment to new things in kitchen (I love this bachelorhood !).
Thanks a lot for sharing everything in detail.
Have a wonderful week ahead !
The best thing about Theplas is that you can store them. You can make methi paratha with ground fresh methi. The parathas would turn green and it’s healthy too.
Simple recipe and very similar to how we make at home.
I love methi and anything cooked with methi has to be good. I have never tried making theplas but we make methi parathas regularly. Bookmarking this. Will try it. Thanks for sharing.
Oh, that reminds me I should try Methi Parathas as well 🙂