Gujarati Methi Thepla Recipe , a simple, easy and quick Indian flatbread recipe for breakfast, meals and a popular travel food.
Methi Thepla is an Indian flatbread from the state of Gujarat, made with fresh methi leaves and mixed flours like Whole Wheat flour and Chickpea flour along with spices like red chilli powder, garam masala and caraway and cumin seeds.
About the Recipe
Methi Thepla are the regular breakfast or evening time item in Gujarati households and every house has its own recipe for the thepla. There are many variations as different vegetables can be added instead of Methi/Fenugreek. Other veggies that can be added are grated Bottle Gourd, Radish or even plain thepla with no veggie. Thepla is a very soft, wholesome and filling these are one of the best food to pack while travelling.
These nutritious flat breads are one of the best ways of feeding veggies to fussy kids as the veggies are grated , chopped finely and kneaded with the dough. Other ingredients that make the theplas soft are curd/yogurt and oil.
How to store Theplas
Thepla can be store thepla at room temperature for 4-5 days packed in an airtight container. Avoid curd/yogurt when making for longer travelling durations. These can also be stored in refrigerator for 10-15 days.
Tips to keep it fresh for long
Thepla can stay fresh and soft for almost 15 days if stored properly.
- Avoid Chickpea flour/Besan, add only whole wheat flour, when making Theplas for travelling. Besan or Chickpea flour makes it hard.
- Re-heating Thepla in microwave also makes it hard.
- Knead a very soft dough. Use yogurt or lukewarm water.
- Avoid putting dry flour while rolling the theplas, as it makes the flatbread dry.
- USe more oil while cooking Thepla, for every day cooking use less oil.
- Pack theplas when these cool completely else, these will become soggy due to moisture from steam.
Can I use Dried Fenugreek Leaves for making Methi Thepla
Dried fenugreek leaves can be added in place of fresh fenugreek leaves. Halve the amount while using dried leaves.
Serving Suggestions
Thepla can be eaten with plain yogurt, pickles and can be served to kids with jam. Gujarati Chundo, a mango pickle is commonly eaten with Thepla to add spice and flavour to it. I like to have thepla with my Mango Chutney. My eight year old likes to have it with my homemade jams(Raspberry Jam) and my teenager enjoys it with spicy Schezwan chutney. Rajeev loves to have tea with thepla.
These are also one of the best lunch items to pack for kids lunch box, as it is one of the most nutritious and wholesome meal packed with the goodness of fresh methi leaves and whole wheat and healthy flours. When making Theplas for kids , I cook these in Desi ghee to add more nutritious value.
I love Fresh fenugreek leaves and make full use of the fenugreek leaves in my dishes when these are season, especially in winters. Check out the recipes with fresh Methi leaves.. Methi Paratha, Makkai Methi Ka Vada, Missi Roti , Sarson Ka Saag and Methi Dal Pooris, Doodhi Muthiya
How to make Gujarati Methi Thepla
- Take all the ingredients along with curd except oil.
- Knead a soft dough and divide it in small portions.
- Roll it very thin.
- Cook it on hot griddle from both sides. Apply oil/ghee while cooking.
Stepwise pics
Faqs
Yu can freeze Thepla for a month. Completely cool thepla. Line a parchment paper between each thepla,, pack in and aluminum foil and keep it in zip lock.
Thepla is from Gujarati Cuisine and Paratha is a from North India.
Paratha is made with whole wheat flour and in thepla we also add chickpea/gram flour(besan).
In Thepla we add and knead grated vegetables or chopped leafy greens or make it plain.
Paratha can be made plain or with stuffed with vegetables and cooked lentils like Chana Dal.
Recipe Card
Methi Thepla
Ingredients
- 1 Cup Whole Wheat Flour
- 1/2 Cup Besan/Chickpea Flour
- 1 Cup Chopped Fresh Fenugreek Leaves
- 1/2 Cup Yogurt/Curd
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Seeds
- 1/2 tsp Caraway Seeds
- 1/2 tsp Red chilli Powder or as per taste
- 1/2 tsp Turmeric Powder
- 1 tsp Salt or as required
- 1 tbsp Oil
- Oil/Ghee for Frying thepla
Instructions
- Wash fenugreek leaves properly and chop finely.
- Mix all the spices with both the flours, add fenugreek leaves and mix all the ingredients. Add curd/yogurt and knead the flour.
- Leave the dough for few minutes, the fenugreek leaves may leaves some water.
- Add oil and then knead to a smooth dough using little lukewarm water (or as required).
- Divide the dough into small portion, and roll each portion as shown in pic. rolled bread should be thin not thick.
- Heat a griddle, as shallow fry thepla using oil/ghee from both sides till light brown.
Notes
Make these thepla for kids lunchbox or whenever you need a quick and easy breakfast. Pack these while going for Picnic or while travelling. Just roll it and have it hot tea or coffee.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
A small request, please rate the recipe as per your experience or feedback. Your feedback and ratings help my site in more google visibility and higher google ratings.
Say Hello!! and visit my social media accounts.. FB, Pinterest, Instagram, Twitter and You-Tube.
If you like my work, then add you mail id in the box below and HIT the SUBSCRIBE button to get notifications on new posts and share the blog with your loved ones.
Thanks for stopping by!! Keep coming back!!
Swati
Suma Gandlur
Soft, flavorful theplas make a great travel food.
Renu Agrawal Dongre
The Methi the place looks soft and yum. A good way to include Methi in everyone's diet and definitely a great travel food.
Swati
Thanks Renu!!
Samira's Recipe Diary
Feeling hungry seeing your yummy theplas. Thanks a lot for all the useful tips you have given regarding these.
Swati
Thanks Samira!!
harini
Those theplas look so tempting. Thanks for the tips.
jayashreetrao
One of the favourites at home, yours looks so good.
gayathriraani
These theplas look so yum. And loved all the pointers you have suggested. Very useful for beginners.
Rajani
I have made the switch to “Reheat” button in MW over the standard 30 sec cooking. It makes a world of difference especially for chapatis and paneer which goes hard and chewy once you heat it in microwave. Coming to the theplas, it looks so soft and delicious.
Swati
Great tip Rajani!! Will surely try reheating this way.
tastyrecipesfrompooja
Mouthwatering! It's our favourite too!!