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Methi thepla is a popular Gujarati snack recipe made with fresh methi leaves (fenugreek leaves) added to whole wheat flour along with spices and herbs.
This is a quick, straightforward recipe best served for light meals, breakfast or as an evening snack.
Methi thepla is a vegan, beginner-friendly, diabetic-friendly, no onion no garlic satvik snack recipe.
About Methi Thepla
Theplas are an integral part of Gujarati Cuisine. Theplas are soft Indian flatbreads typical of Gujarati cuisine that are made using either Wheat flour (Gehu Atta), Jowar (Sorghum Flour), Bajra (Pearl Millet).
Theplas are very common all over India and you will find different variations of making these theplas depending from region to region.
The most basic thepla is the one that is made without using any vegetables but instead, some aromatic spices & herbs such as red chilli powder, turmeric powder, coriander powder, and ajwain (carrom seeds). This type of thepla is known as Masala Thepla.
Whereas to make vegetable thepla such as Methi (Fenugreek Leaves), Mooli (Raddish), Dudhi (Bottle Gourd), and Cabbage, these vegetables are finely chopped or grated and then added to the flour along with yoghurt and besan (chickpea flour).
Today we are making methi thepla made from fresh methi leaves (fenugreek leaves).
Winters are here and there are lots of fresh luscious green methi (fenugreek) all over the marketplace. Making methi paratha in winter is like a tradition at our home.
We make this thepla every forthnight, especially in the winter season and relish it with boondi raita, aam ka chunda or spicy mango pickle.
My personal favourite combination is that of having this garam garam thepla with a hot cup of chai for breakfast. It tastes amazing!
Methi thepla is staple in almost every Gujarati household. You will find these delicious traditional Gujarati theplas, made almost daily for regular meals and also prepared for travel or picnics.
These theplas are loved by kids and are the best ways to incorporate veggies without letting them known. This makes a perfect option for light dinners, for lunch boxes or as a healthy tea-time snack instead of munching upon deep-fried foods.
Theplas are quite nutritious and filling making them perfect for any meal. At home, we tend to make these thepla for light dinner or sometimes for weekend brunch along with dry potato sabzi. This combination works like magic.
Apart from making methi thepla, dudhi thepla is one of the most loved dish made with grated dudhi (lauki / bottlegourd) that is mixed with whole wheat flour with spices and herbs.
Personally, I am addicted to both these theplas, methi as well as lauki. Hence at home, we make this thepla for breakfast to serve along with tea!
Normally curds are added into making thepla which makes them soft, but I prefer not to add curds making this a a vegan thepla recipe.
Theplas have a longer shelf life. They stay good for 5-7 days at room temperature. Adding curd will reduce the shelf life of thepla. If curd is added while making thepla then consume them within 48 hours.
For making any kind of thepla, all the ingredients go into one bowl. It hardly takes much time to make.
Unlike parathas which are normally stuffed with vegetables, these thepla are non-stuffed flatbreads and a quick to make.
All we need to do is mix the chopped fenugreek leaves (methi) directly into the flour along with spices and knead a dough.
Also instead of wheat flour, you may use jowar (sorghum) flour or bajra flour for gluten-free options.
So to sum it up, this Methi Thepla recipe is
- Easy & Quick To Make
- Vegan
- Nutritious & Filling
- Travel Friendly
- Tasty
Recipe Video
lngredients
Methi (Fenugreek Leaves) – For making this delicious healthy methi thepla we will use fresh methi leaves (fenugreek leaves). Make sure to use only the leaves and not the stems. Wash methi leaves a couple of times to get rid of excess mud & dirt. Pat with a kitchen towel and chop them finely.
Flours – For this recipe, we will be using, whole wheat flour along with besan (gram flour). Adding gram flour is optional but it enhances the texture and protein intake.
Spices & Herbs – We will require very basic pantry staples here like, red chilli powder, turmeric powder, hing(asafoetida) and coriander powder.
Seasonings: We will add salt to taste and a teaspoon of sugar. Sugar is added as methi is quite bitter in taste. But you can skip adding it if you like.
Sesame Seeds – We are also going to add white sesame seeds which give a nice crunch and nutty taste to this thepla.
Oil – To make these thepla, we will require oil while kneading and roasting the thepla.
Water – To knead the dough.
Frequently Asked Questions
What is the shelf life of this Methi thepla?
This thepla has a little longer shelf life when compared to other flatbreads like paratha & naan. This thepla stays good for about 5-7 days at room temperature. To increase its shelf life, skip adding curd/yogurt to the dough. You can also freeze these thepla for a month.
Can I use other flours in making this thepla?
Yes, to make a gluten-free methi thepla recipe, you can use jowar (sorghum) and bajra flours instead of whole wheat. Make sure not to add besan when using millet flour as the thepla turns out hard. Also if opting for a gluten-free version, skip adding hing (asafoetida).
Also Check out: Unique Difference Between Thepla and Paratha.
Variations
If you can’t get fresh methi leaves (fenugreek leaves), you can use dry one (kasuri methi). Kasuri methi is quite strong in taste and smell when compared to fresh methi hence you will need to add only 2 tablespoons of kasuri methi to 1 cup of wheat dough.
You can also add finely chopped onions to this thepla. I personally love to have onions in my methi thepla as it enhances the flavour and keeps the thepla moist. The thing to remember in this case is, that the shelf life of this thepla decreases. They will stay good for 2-3 days only.
You can skip adding curd to make it vegan.
Instead of making this with whole wheat flour, you can use millet flour like jowar (sorghum) and bajra. Do not use besan when using millet flour as the thepla gets hard.
Serving Suggestions
This delicious Gujarati Methi thepla is traditionally served with aam ka chunda (Kairi cha chunda) which is made with raw mangoes. But you can also serve this thepla with spicy mango pickle, dahi boondi, plain curds/yogurt, or any raita of your choice.
At home, I love to serve this with hot cup of chai. The combination of soft methi thepla along with chai (tea) is totally scrumptious.
Storage Options
This thepla has a slightly longer shelf life when compared to other flatbreads like paratha & naan. This thepla stays good for about 5-7 days at room temperature. To increase its shelf life, skip adding curd/yogurt to the dough. You can also freeze these thepla for a month.
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Step-by-Step Methi Thepla Recipe With Pitcures
How to make Soft Methi Thepla
To make Methi Thepla, we will use only the leaves of methi and not the stems.
Pluck only the leaves and wash them under water to get rid of dirt and mud if any.
Drain the water completely and pat dry with a kitchen towel.
- Chop the leaves finely.
- In a mixing bowl, add the chopped methi (fenugreek leaves), red chilli powder, and turmeric powder.
- Add coriander powder along with 1/4th teaspoon of hing (asafoetida). Instead of hing, you can add ajwain (carrom seeds).
- Add salt to taste, a teaspoon of sugar and white sesame seeds.
- Mix everything well.
- Add whole wheat flour and besan (gram flour).
- Add 2 tablespoons of oil.
- Mix the flour with the methi. Check for seasoning at this time.
- Add water little by little and knead the dough. The dough should not be too stiff nor too soft.
- Apply a tablespoon of oil all over the kneaded dough to avoid it getting dry. Cover and rest this dough for about 20 minutes.
- Once rested, knead it again to smooth it out a bit. Divide the dough into small balls.
- Take a ball of dough, dust it with dry wheat flour and roll it into an approximately 6-7-inch circle. The size of thepla depends on personal preference hence roll accordingly.
- The thickness of thepla should not be too thin or too thick.
- Heat tava / skillet, and place the thepla. The flame should be low to medium here. Gently keep on pressing the thepla using a cloth or spatula.
- Flip the thepla. Apply a teaspoon of oil on both sides and cook till light brown spots appear and thepla is cooked through. Do the same with remaining dough.
- Methi thepla is ready to serve.
- Serve with pickle, sabzi, raita or just with plain curds.
Note:
I have kept this methi thepla dairy-free, if you want you may add 2 tablespoons of curd which will help thepla remain soft and give a nice flavour.
I have used whole wheat flour here, but you can make these thepla using jowar flour or bajri flour too to enhance the nutritional value of this thepla.
You can also add ginger-chili paste in making this thepla to enhance the flavour.
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Recipe Card
Methi Thepla Recipe | Methi Paratha | Fenugreek Paratha
Ingredients
- 2 cups Methi Leaves, finely chopped
- 2.5 cups Whole Wheat Flour
- 2 tablespoons Besan (Gram Flour)
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1/4th teaspoon Hing (asafoetida)
- 1 tablespoon White Sesame Seeds (Til)
- 1 teaspoon Sugar
- Salt to taste
- 3 tablespoons Oil
Instructions
- To make Methi Thepla, we will use only the leaves of methi and not the stems.
- Pluck only the leaves and wash them under water to get rid of dirt and mud if any.
- Drain the water completely and pat dry with a kitchen towel.
- Chop the leaves finely.
- In a mixing bowl, add the chopped methi (fenugreek leaves), red chilli powder, and turmeric powder.
- Add coriander powder along with 1/4th teaspoon of hing (asafoetida). Instead of hing, you can add ajwain (carrom seeds).
- Add salt to taste, a teaspoon of sugar and white sesame seeds. Mix everything well.
- Add whole wheat flour and besan (gram flour). Add 2 tablespoons of oil.
- Mix the flour with the methi. Check for seasoning at this time.
- Add water little by little and knead the dough. The dough should not be too stiff nor too soft.
- Apply a tablespoon of oil all over the kneaded dough to avoid it getting dry. Cover and rest this dough for about 20 minutes.
- Once rested, knead it again to smooth it out a bit. Divide the dough into small balls.
- Take a ball of dough, dust it with dry wheat flour and roll it into an approximately 6-7-inch circle. The size of thepla depends on personal preference hence roll accordingly.
- The thickness of thepla should not be too thin or too thick.
- Heat tava / skillet, and place the thepla. The flame should be low to medium here. Gently keep on pressing the thepla using a cloth or spatula.
- Flip the thepla. Apply a teaspoon of oil on both sides and cook till light brown spots appear and thepla is cooked through. Do the same with remaining dough.
- Methi thepla is ready to serve. Serve with pickle, sabzi, raita or just with plain curds.
