Gujarati Methi Thepla recipe to make this delicious, spicy flatbread. Gujarati style paratha is made with whole wheat flour with a mix of various flour and methi leaves or fenugreek leaves. I am sharing here, How to make Methi Thepla {multigrain} as well as Soft Methi Thepla (wholewheat).
Methi thepla is Popular Gujarati flatbread, almost similar to paratha that is made in Punjabi homes. Thepla is often served as a healthy breakfast or snack. This is also one of the most popular food that Gujarati carry on their travel.
It is also a great lunch box option for kids. These are so easy to roll and hassle-free to eat. My favorite way to eat Thepla is to place a couple of tablespoons of aam ka chunda and roll it. Rolled thepla with Chunda and a cup of hot tea this is sheer bliss.
What is Thepla?
Theplas are basically similar to paratha, but with a slightly different ingredient profile. But if compared to paratha, Gujarati thepla recipe is a healthier option because very less oil is used.
This is tasty, easy, nutritious and convenient to pack and carry. You can serve it hot or cold, can be eaten on its own. These make it a perfect food for travel.
How To Make Thepla
You can make thepla in two ways. One is Multigrain, in which a mix of flour is used. The second is Soft whole wheat Thepla. I am sharing both the recipes in this post.
Ingredients to Make Thepla
Flour: Wheat Flour, Besan/gram flour, Bajra ka Aata/Millet flour for Regular Thepla
For Soft Thepla: Whole wheat flour and Curd/yogurt to make the dough
Fresh: Methi leaves/fenugreek leaves, Green chilli-ginger paste
Spice and Seasonings: Turmeric Powder, Salt to taste, red chilli powder, Cumin Powder, coriander powder, carom seeds
Oil or Ghee to cook
The basic mix of flour I use for making thepla is whole wheat flour, besan, and bajra. Then I add some methi, grated lauki or palak for taste and nutrition. A mix of spices and herbs make it flavourful and tasty. Palak or Dudhi thepla also tastes great.
Stepwise Method
Before making Methi Thepla, make green chilli and ginger paste. Take 2-3 green chilli and an inch of ginger and crush them with a pestle and mortar. Keep it aside.
Now, in a mixing bowl add flour, gram flour, and millet flour. After that add salt, turmeric powder, cumin powder, coriander powder, cumin seeds, and ginger-green chilli paste.
Then add After that add fenugreek leaves and oil and mix well.
Add water in small batches and knead the dough with the palm of your hand for 2-3 minutes.
Keep kneading the dough for 6-7 minutes until the dough’s texture is elastic otherwise, the theplas won’t be soft. You can add little oil in the dough and then knead the dough. When the dough acquires desired consistency, take it out in a bowl and rest the dough for 10-20 mins.
After 15-20 minutes divide the dough into 4-5 parts.
After 15-20 minutes divide the dough into 4-5 parts.
Roll the dough with the palm of your hands to make round balls. When done, dust these balls with dry flour and start rolling them with a rolling pin.
Roll them with a rolling pin and shape them in the shape of rotis. After that, heat up a griddle or tava and gently place the theplas over the tawa.
Smear it with a teaspoon of oil and cook the thepla until its cook from the edges. Repeat the process with all the theplas. Switch off the heat and have it with pickle or chutney.
Watch Step by step Video
How to Make Soft Methi Thepla
For making soft methi thepla, the whole combined amount of flour to be used in making thepla is replaced with wholewheat. Second is knead the dough with dahi/ curd or yogurt.
Second knead the dough for longer duration. While kneading dough, I take care to make it soft, so water to flour ratio is also important. Making perfect dough is the secret for making tasty Gujarati Thepla.
However the soft Thepla are for immediate consumption or can be kept for just that day.
If you are making thepla recipe for travel, always use besan and bajra flour with Atta. This way it will be slightly chewy and crisp. But, the shelf life of thepla would be 2-3 days for multigrain thepla.
Recipe Notes
Here are a few tips you can keep in mind to make perfect thepla.
- I like the slightly bitter taste that fenugreek has so I have used them as it is.
- To remove the bitter taste from fenugreek leaves you can soak them in warm water for min 10 mins and then finely chop them.
- or you just sprinkle salt on methi and squeeze out excess water.
- Knead the dough and allow it to rest for min 20 minutes to perfect flatbreads.
How to Serve Thepla
- I like to serve Thepla with curd and Chundo/ mango pickle and Indian masala tea.
- If I am not being traditional, Nepali Aloo ko achar with fresh curd is another tasty way to serve it.
- For travel the taste of Thepla is best with Mirchi ka achar sweet chundo is the Best!
Other Gujarati Recipes You May Like to Try
-
Gujarati Khatti Dal
-
Surti Undhiyo
-
Methi Na Muthiya
-
Methi Nu Gota
-
Chundo/ Sweet Mango Chutney
Methi Thepla Recipe
Ingredients
- 1 cup Wheat Flour
- ½ cup Besan
- ½ cup Bajre ka Atta
- 1 cup Methi Chopped
- 1 teaspoon Turmeric Powder
- Salt to taste
- 1 tsp red chili powder
- ½ teaspoon Cumin Powder
- ½ teaspoon coriander Powder
- 1/2 tsp carom seeds
- 1 teaspoon Green chili-ginger paste
- 2 tbsp oil
Instructions
- Take a mixing bowl and add flour, besan, bajra atta and chopped methi leaves in it.
- Mix the ingredients well and then add turmeric powder, cumin powder, dhania powder, and salt to taste. After that add ginger and green chili paste and make a soft dough.
- Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
- Keep kneading the dough for 6-7 minutes before rolling it.
- The dough’s texture needs to be really elastic otherwise the paratha won’t be soft.
- You can add little oil in the dough and then knead the dough for longer duration
- When the dough acquires desired consistency cover and rests the dough for 10-20 mins.
- Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
- Now dust these balls with dry flour, roll them with a rolling pin and shape them in thin circles.
- Heat up a griddle or tava and smear it with a teaspoon of oil.
- Gently place it over hot tava and cook from both the sides. Flip it when brown spots start to appear and cook from other side similarly. You can apply 1/4 tsp oil before flipping.
- Repeat the process till all theplas are cooked. Switch off the heat and have it with pickle or chutney.
Amazing recipe, Rekha!
We often make this Thepla recipe at our home, and it’s one of my favorite snacks too.
And as you rightly said, it tastes great with Aam ka Chunda! 🙂
I have never had Thepla in my life, I am excited to make this one.
It looks so delicious and easy. <3 Perfect recipe for a snack.
I usually eat Thepla’s with tea, I love how tasty and easy this recipe looks. Thank you for sharing.
I have some bajra millet left in the kitchen, I will definitely try out the recipe. Looks delicious.
I really appreciate how you have mentioned Nutritional Info in the recipe.