Healthy & delicious Methi Thepla Recipe with detailed step by step pictures. Thepla made with fresh fenugreek leaves, best with some pickle and curd!
Methi Thepla is an Indian flat bread made with whole wheat flour, gram flour, fresh fenugreek leaves and basic spice powders. Methi or fresh fenugreek leaves are slightly bitter but when combined with whole grain flours and spices, it works out perfectly. Not only are the theplas highly flavorful and delicious, they stay great for over a couple of days. With the addition of curd/plain yogurt and methi leaves, theplas also turn out very soft. Serve them hot or cold, they are absolutely tasty and all they need is a cup of curd and some pickle.
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Key Ingredients
Methi, fresh fenugreek leaves are one of the main ingredients for making Thepla. If you can find small tender shoots of fenugreek, that works best. Else, remove the not-so-tender stem and chop the leaves finely.
Whole Wheat Flour & Gram Flour are used to make Methi Thepla. The proportions differ, but 80:20 works the best.
Sesame Seeds add a lot of texture and crunch to the thepla.
Ajwain, carom seeds add a great flavor!
Spice Powders like Red Chilli Powder, Turmeric Powder are also used.
Homemade Curd/Plain Yogurt is used to make the thepla dough.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Methi Thepla
Methi Thepla is a simple and easy recipe that is beginner-friendly. All it takes is a little effort in cleaning, chopping fenugreek leaves and some patience in rolling out the theplas. Be sure to checkout my notes and tips below if you are giving this recipe a try.
Make sure to use fresh fenugreek leaves/methi for best taste & results. The leaves should be tender & green. If the stems are thick, discard them and use only the leaves.
Be cautious of the amount of water needed to make the dough for thepla. Finely chopped methi leaves have water content and with yogurt, it should be just enough to make the dough. Sticky dough makes it harder to roll the theplas.
Cook methi thepla on medium low flame until golden brown on both sides so that the methi is cooked enough and the theplas are soft.
Substitutions & Variations
Using both whole wheat flour and gram flour (besan) at 80:20 ratio works the best, but the quantities can be modified based on preferences and availability. You can also skip the gram flour altogether if you wish.
You can also add any other type of whole grain flour including millet flours to the dough mix.
Serving Suggestions
Methi Thepla is best served hot/warm straight off the tawa 🙂 But if you are like me, ready to enjoy soft theplas, make these ahead and store them in hotpack. Theplas stay good for over 2 days and are best travel food too. It can be served with Dal Fry, Curd and Pickle.
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Methi Thepla Recipe with Step by Step Pictures
In a mixing bowl, add 1 ¼ cups whole wheat flour, ¼ cup gram flour, 1 tablespoon sesame seeds, 1 teaspoon ajwain seeds, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, salt as needed.
Mix well and add 1 cup finely chopped methi leaves along with ½ cup plain yogurt/curd.
Mix it well, utilizing the water content from the yogurt & methi leaves.
Sprinkle water as needed and knead it into a soft, firm dough. Add 1 teaspoon oil on top.
Knead again for 3-4 mins until it is smooth & pliable. Make 6 – 8 equal sized balls out of the dough (of desired size)
Dust a ball of dough in whole wheat flour and flatten it.
Roll each ball of dough into a roti of about 1mm in thickness. Repeat this with rest of the dough.
Meanwhile heat a tawa for cooking the paratha. Once hot, set the flame on medium. Gently place the prepared thepla on hot tawa.
Cook the thepla on a hot tawa until there are many golden spots.
Spread a few drops of oil/ghee on both sides, cook for a few more seconds and remove from heat.
Serve hot with fresh thick curd and pickle. You can also serve it with dal fry or dal tadka.
Recipe Notes
- Adjust spice powders as per preference.
- Gram flour is optional. Alternatively any other whole grain flour can also be added to make the dough.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Methi Thepla | Thepla Recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 ¼ cup Whole Wheat Flour
- ¼ cup Gram Flour
- 1 cup Finely Chopped Methi/Fenugreek Leaves
- ½ cup Curd/Plain Yogurt
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Sesame Seeds
- 1 teaspoon Ajwain/Carom Seeds
- Salt as needed
- Oil as needed for cooking theplas
- Water as needed
Instructions
- In a mixing bowl, add 1 ¼ cups whole wheat flour, ¼ cup gram flour, 1 tablespoon sesame seeds, 1 teaspoon ajwain seeds, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, salt as needed.
- Mix well and add 1 cup finely chopped methi leaves along with ½ cup plain yogurt/curd.
- Mix it well, utilizing the water content from the yogurt & methi leaves.
- Sprinkle water as needed and knead it into a soft, firm dough. Add 1 teaspoon oil on top.
- Knead again for 3-4 mins until it is smooth & pliable. Make 6 – 8 equal sized balls out of the dough (of desired size)
- Dust a ball of dough in whole wheat flour and flatten it.
- Roll each ball of dough into a roti of about 1mm in thickness. Repeat this with rest of the dough.
- Meanwhile heat a tawa for cooking the paratha. Once hot, set the flame on medium. Gently place the prepared thepla on hot tawa.
- Cook the thepla on a hot tawa until there are many golden spots.
- Spread a few drops of oil/ghee on both sides, cook for a few more seconds and remove from heat.
- Serve hot with fresh thick curd and pickle. You can also serve it with dal fry or dal tadka.
Notes
- Adjust spice powders as per preference.
- Gram flour is optional. Alternatively, any other whole grain flour can also be added to make the dough.
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