AI-generated image
Methi thepla
Fenugreek flatbreads
મેથી થેપલા: soft, thin Gujarati flatbreads of wheat, besan, dahi and fresh fenugreek that stay good for days on the road
Ask any Gujarati family heading for a train, a flight or a yatra what is in the steel dabba and the answer is methi thepla, with a jar of chhundo and some dry garlic chutney. Kneaded with dahi and a little oil rather than water, and spiced with turmeric, chilli, ajwain and sesame, they stay soft and fresh for three or four days without a fridge. Fresh methi gives a gentle bitterness balanced by a pinch of sugar, and the spoonful of besan adds a nutty depth. They are breakfast with masala chai, the school tiffin with dry aloo shaak, and the evening snack with pickle. A common mistake is pouring in water at the start; salt draws juice from the methi and dahi loosens the dough, so it turns sticky. Add water only by the spoonful at the end. Chef's tip: roll them really thin and cook on a medium tawa; thick theplas go leathery once cold.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dough
- 2 ⅛ oz fresh methi (fenugreek) leavespicked, washed, dried and finely chopped
- 1 oz besan (gram flour)
- 3 ½ oz plain dahi (yogurt)
- 2 tbsp sunflower or groundnut oil
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- ½ tsp ajwain (carom seeds)
- 1 tbsp white sesame seeds
- ¼ tsp asafoetida (hing)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp wateronly if needed
For rolling and cooking
- 1 oz whole-wheat flour (atta)for dusting
- 3 tbsp sunflower or groundnut oil
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: In a wide bowl mix 9 oz whole-wheat flour (atta), 1 oz besan (gram flour), ½ tsp ground turmeric, 1 tsp red chilli powder, 1 tsp dhana-jiru (ground coriander-cumin), ½ tsp ajwain (carom seeds), 1 tbsp white sesame seeds, ¼ tsp asafoetida (hing), 1 tsp sugar and 1 tsp salt.
2 minStep 2: Add 2 ⅛ oz fresh methi (fenugreek) leaves, 1 tsp ginger-green chilli paste and 2 tbsp sunflower or groundnut oil and rub everything together with your fingertips so the leaves are coated in flour.
2 minStep 3: Add 3 ½ oz plain dahi (yogurt) and knead into a firm but smooth dough, adding 2 tbsp water only a spoonful at a time if it stays crumbly. It should be softer than puri dough and not stick to your hand.
5 minStep 4: Cover and rest for 15 minutes; the dough relaxes and becomes easier to roll.
15 minStep 5: Divide into 16 balls. Dust one with 1 oz whole-wheat flour (atta) and roll into a thin 15 cm round, turning it often so it does not stick.
2 minStep 6: Cook on a hot tawa over medium heat for about 30 seconds until small bubbles appear, then flip and cook for 30 seconds more.
1 minStep 7: Brush a few drops of 3 tbsp sunflower or groundnut oil on each side and press with a flat spatula until golden-brown spots appear on both sides, about 30 seconds a side. Repeat with the rest.
20 minStep 8: Stack the theplas on a cloth and let them cool completely before packing, so steam does not make them soggy. They keep for 3–4 days in an airtight box.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 42 g
- Fat
- 14 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does methi thepla take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Picnic & travel