Methi Thepla
Methi Thepla is a soft, thin Gujarati flatbread made with whole wheat flour, fresh fenugreek leaves, curd, and everyday spices, rolled very thin and cooked with a little oil until golden spots appear. It has a gentle bitterness from the methi, balanced by the spices and the slight tang of curd, and it stays soft for hours — which is exactly why it is a favourite for lunchboxes, train journeys, and picnics. A practical tip: wash and dry the methi leaves well before chopping, and rest the dough for at least 15 minutes. Wet leaves make the dough sticky, and an unrested dough springs back when you try to roll it thin.
Ingredients
13 itemsStep-by-Step Instructions
8 steps-
1
Step 1
In a large bowl, combine the whole wheat flour, chopped methi leaves, curd, ginger-green chilli paste, turmeric powder, red chilli powder, coriander powder, crushed ajwain, salt, and sesame seeds.
-
2
Step 2
Add the 2 tbsp oil for the dough and mix everything together with your fingers.
-
3
Step 3
Add the water a little at a time and knead into a soft, pliable dough, softer than regular roti dough. Cover and rest for 15 minutes.
-
4
Step 4
Divide the rested dough into 12 equal portions and shape them into balls.
-
5
Step 5
Dust a ball lightly with extra flour and roll it into a very thin circle, about 18 to 20 cm across. Roll the remaining balls the same way, keeping them covered.
-
6
Step 6
Heat a tawa on medium heat. Place a thepla on it and cook for about 30 seconds until small bubbles appear.
-
7
Step 7
Flip it, spread about 1/4 tsp of the cooking oil over the top, and press gently with a spatula. Flip again, add a little more oil if needed, and cook until both sides have golden-brown spots, about 1 to 1.5 minutes in total per thepla.
-
8
Step 8
Remove to a plate or a cloth-lined container. Repeat with the remaining theplas, using the 3 tbsp cooking oil across the batch. Serve warm or at room temperature with pickle, curd, or tea.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
