Authentic Gujarati Methi Thepla

Methi na Thepla are a delicious Gujarati flatbread made with whole wheat flour, methi leaves and Indian spices. This Methi Thepla recipe follows the authentic recipe and makes soft and thin thepla.

Methi thepla are a delicious flatbread made with fresh fenugreek leaves and a variety of spices.

This wholesome dish is perfect for breakfast, lunch, or dinner, and can be enjoyed on its own or paired with chutney, yogurt, or pickles. Cardamom chai is another great option.

Methi Thepla are great option when travelling as they keep well for a few days at room temperature.

Making methi thepla may seem daunting, but with a little guidance, you'll be creating this flavourful dish in no time.

In this guide, we'll take you through the step-by-step process of making Gujarati methi thepla, and offer tips on how to enjoy it to the fullest.

Variations of Thepla

Note that Methi Thepla are not the ONLY type of thepla so CANNOT be called just thepla.

There is a different recipe for Gujarati Thepla which are plain and so are known as plain thepla or sada thepla in Gujarati.

Addition of grated dudhi are known as Dudhi Na Thepla.

Our Oats, Juwar Methi Thepla are quite popular amongst our readers.

There is also a difference between Methi Thepla and Methi na Dhebra.

Methi Thepla and Methi Dhebra are both popular Gujarati flatbreads that incorporate fresh fenugreek leaves (methi) into their preparation. In Methi na Dhebra, multigrain flours such as bajri and besan are used. Dhebra are a Kathiyawadi recipe and so there is also an addition of garlic and sweetener such as gor or jaggery.

Ingredients

These are the ingredients you need specifically for Methi Thepla. By adding in extra multigrain flours, you are creating a different recipe.

Methi leaves - also known as fenugreek. This recipe is best with fresh methi leaves that are washed and finely chopped.

Note that you must use fresh methi for this recipe and not kasoori methi. Kasuri methi is used as a garnish and is not a substitute.

Whole wheat flour or chapati flour - you can use medium, brown, wholemeal or chakki atta. In India, only one style of atta is available - whole wheat flour. In the UK, different types of flours can be purchased

Yogurt - for soft methi thepla use any plain yogurt here whether full fat or low fat. Adding yogurt keeps the thepla soft, especially if they are made for travelling.

Green chilies and ginger paste - use fresh where possible.

Oil - oil is needed for the dough or moin and more is needed to pan fry the thepla. I have used olive oil but you can use other flavourless oil.

Turmeric powder

Red chilli powder

Ajwain seeds - aka carom seeds which add flavour and aid in digestion

Salt to taste

Vegan Methi Thepla

To make this recipe vegan, use any vegan yogurt.

Preparing methi/fenugreek leaves

Cleaning the leaves:

Remove the fenugreek leaves from the stems and discard any thick stems or yellowed leaves.

Rinse the leaves thoroughly under cold running water to remove any dirt or impurities using a colander or a large bowl.

Chopping or using whole:

After cleaning, you can either chop the fenugreek leaves finely or use them whole. In this recipe, I have used chopped methi leaves.

We love to use fresh methi in Baingan Methi, Methi Muthia and Methi Corn Bhajiya

How to make Methi na Thepla

In a large bowl, add the yogurt, ajwain, red chili powder, turmeric, fenugreek leaves, green chilies and ginger, salt and oil.

Mix well and add the whole wheat flour begin forming a dough.

Add warm water as required to make a soft dough. (I added water in the same measuring cup I used for yogurt)

Do not add water from the beginning as the yogurt and methi release their own moisture.

Cover the dough with clean kitchen towel, allow the dough to sit for 30 minutes.

Divide the dough into equal balls approximately lime sized small balls.

Heat a tawa or flat skillet on high heat.

Roll out the ball on a flat surface in dry flour and make round thepla. Try not to use excesive dry flour to roll the thepla, it will make thepla hard, chewy and will burn.

Place onto the hot pan and within a few moments, flip over.

On the top side, spread over a thin layer of oil

Using a spatula, flip over the thepla and again spread over the oil.

Flip again and allow small brown spots to develop.

Shallow fry on a hot griddle or tava till both sides are equally golden brown.

The trick is to work fast and keep the heat high. This prevents the thepla from becoming chewy.

If they appear to be burning or forming black spots, turn the heat down to a medium flame until the tawa cools down.

How to make Methi Thepla thin and round

Proper Methi Thepla are supposed to be almost paper thin and this is how they are also served in Gujarat.

There are a few techniques that you can use to get your thepla as thin as possible.

Keep the balls of dough small to allow you space to roll them thinner.

If possible try using a Gujarati rolling pin which is much tinner and lower in weight. This reduces the pressure when rolling.

Do not attempt to roll the thepla in one go but instead, every couple of strokes, pick the thepla, turn it and roll it again

Roll on the outer side of the thepla in one area, turn it round 90 degrees and roll again on the same side. Eventually, you will have rolled all sides of the thepla ensuring they are even.

You can see this step in the video in the recipe card below.

Storage

Before storing them in the container, allow the thepla to cool down completely to room temperature. They stay fresh up to a week in the refrigerator or 3-4 days on a kitchen worktop.

Freezing:

The dough can be frozen, then thawed to make thepla at a later date.

Roll out the thepla, place each on parchment paper, then cover with kitchen foil and store in round container. Cook directly from frozen on non-stick tawa or griddle.

Alternatively, cook the thepla and allow to cool down totally. Place each thepla between two cut parchment paper, cover the stack with kitchen foil. Put them in a ziplock bag or container and freeze for up to 3 months.

Reheat by placing on a hot non stick tawa and cook thoroughly or until piping hot.

Pro tips

Use fresh methi for the best flavour. If you use frozen methi make sure to thaw first. Avoid kasoori methi to make authentic Gujarati methi thepla.

Use only whole wheat flour for this easy thepla recipe, and avoid all purpose flour. (Maida)

You may increase or decrease amount of methi to your liking.

Adjust spice level according to your preference.

Do not compromise in using oil as less oil results in chewy thepla

Try not to use too much dry flour when rolling out the thepla.

If possible, roll out all the thepla in one go, then cook to ensure they cook at the correct speed.

Do not cook thepla on low flame.

Whilst cooking, do not press the thepla too hard.

Serving Suggestion

There are so many different ways of serving Methi Thepla.

Methi Na Thepla are common Gujarati breakfast recipes. They are also eaten as delicious snacks and comfort food.

These delicious theplas go great with Masala Chai or Karak Chai.

A Gujarati pickle such as Keri No Chundo (Aam Chunda) or Raiti Gor Keri is a popular way.

For lunch or dinner, thepla are eaten with a side dish such as Suki Bhaji (dry potato curry) or Bateta Nu Shaak

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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