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methi thepla,an Indian flatbread stacked and served with buttermilk and pickles
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Methi Thepla

Gujarati Methi Thepla is a delicious Indian flatbread made with whole wheat flour and fresh fenugreek leaves.
Prep Time25 minutes
Cook Time25 minutes
Resting Time15 minutes
Course: Breads, Main Course, Mains
Cuisine: Gujarati, Indian, North Indian
Servings: 15 Theplas

Ingredients

For the dough

  • 2 cups whole wheat flour
  • 1/4 c Besan Chickpea flour
  • 2 tsp crushed kasuri methi
  • 1.5 tsp red chili powder
  • 1.5 tsp turmeric powder
  • 2 tsp white sesame seeds
  • 1 tsp salt or to taste
  • 1 cup Water for kneading you may need anywhere between 3/4 c to 1 c water

For the green chili ginger paste

  • 1.5 tsp chopped ginger
  • 2 green chilis
  • 1/4 c yogurt
  • 2 tbsp peanut oil divided use any neutral flavored vegetable oil as a substitute

For prepping the Methi

  • 200 g cleaned Methi leaves 1/2 cup approximately
  • 3 cups water
  • 1 tsp salt

For cooking the theplas

  • 1 tsp Oil or ghee for each thepla

For rolling the Theplas

  • 1/4 c wheat flour

Instructions

Prepping the methi

  • Place the chopped and cleaned methi in a large mixing bowl.
  • Pour 3 cups water and add salt.
  • Rinse well.
  • Let it sit for 15 mins.
  • After 15 mins, drain the methi in a colander.
  • Squeeze the methi to get rid of all the excess moisture.
  • Set aside.

Ginger green chili paste

  • Place the ginger and green chili in a mortar and pestle.
  • Pound this to a slightly coarse paste.
  • Set aside.

Mixing the dough

  • Place the wheat flour along with the besan,spice powders, crushed kasuri methi and sesame seeds in a large mixing bowl.
  • Add the pounded green chilli and ginger paste.
  • Mix roughly using your hands.
  • Now, add the chopped methi to this and mix again.
  • Make sure the methi has been evenly mixed into the flour mixture.
  • Now, add 1 tbsp peanut oil and curd to the mixture.
  • Add water little by little and mix till you get a rough shaggy dough.
  • Now, add the remaining 1 tbsp peanut oil and begin kneading.
  • Knead for about 5 mins till you get a smooth pliable dough.
  • Cover the dough with a moist kitchen towel.
  • Let it rest for 15 mins.
  • After 15 mins, open and knead again for 1 to 2 minutes.
  • Divide the dough into equal parts. Make small balls of the divided parts.
  • Now dust the balls with a little flour and start rolling into thin rounds on a flat surface.
  • Repeat the same for the remaining dough.

Cooking Methi Na Thepla

  • Heat a tawa. Place a round and drizzle oil on the sides.
  • Cook till brown spots appear on the surface of the thepla.
  • Then flip over and repeat for the other side too.
  • Serve hot with pickles and yoghurt or raitha.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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