Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Methi Thepla is a traditional Indian flatbread originating from the state of Gujarat. Made primarily with fresh fenugreek leaves (methi), whole wheat flour, and an aromatic blend of spices, the Methi thepla recipe offers a unique flavour profile that balances the slight bitterness of methi with the warmth of spices like cumin, coriander, and turmeric. The dough is rolled out thinly and cooked on a griddle until golden brown, resulting in a soft yet slightly crispy texture. 

Methi Thepla recipe is often enjoyed as a breakfast or snack item, paired with yoghurt, pickles, or chutney. Its versatility also allows it to be served as an accompaniment to various Indian dishes. 

Nutritionally, Methi Thepla is rich in dietary fibre, vitamins, and minerals from fenugreek leaves, while the whole wheat flour provides complex carbohydrates for sustained energy. 

It’s a flavorful, wholesome dish that embodies the essence of Indian comfort food.

Here is your detailed Methi Thepla Recipe!

Methi Thepla Recipe Ingredients

The key ingredients of your authentic Gujarati Thepla recipe are as follows:

• 2 cups fresh fenugreek leaves (methi), chopped
• 2 cups whole wheat flour
• 1/4 cup yoghourt
• 2-3 green chilies, finely chopped (adjust according to spice preference)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon Badshah red chilli powder (adjust according to spice preference)
• 1 teaspoon Badshah coriander powder
• 1 teaspoon Badshah cumin powder
• Salt to taste
• 2-3 tablespoons oil (for cooking)
• Water as needed (for kneading the dough)

Methi Thepla Recipe Step By Step Preparation Method

Now, armed with the ingredients, here are step-by-step instructions to prepare your Methi Thepla recipe:

Step 1: Prepare The Fenugreek Leaves

• Rinse the fresh fenugreek leaves (methi) thoroughly under running water to remove any dirt or impurities.
• Pat them dry with a clean kitchen towel or paper towel.
• Chop the fenugreek leaves finely and set aside.

Step 2: Prepare The Dough

• In a large mixing bowl, combine the chopped fenugreek leaves, whole wheat flour, yoghurt, finely chopped green chilies, ginger paste, garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, and salt to taste.
• Gradually add water as needed and knead the mixture into a smooth, pliable dough. The dough should be firm yet soft enough to roll out easily.

Step 3: Divide And Shape The Dough

• Divide the dough into small lemon-sized balls.
• Flatten each ball slightly between your palms to make it easier to roll out.

Step 4: Roll Out The Theplas

• Heat a griddle or skillet over medium heat.
• Take one portion of the dough and dust it lightly with whole wheat flour.
• Roll out the dough into a thin circle or disc using a rolling pin. Aim for a thickness similar to that of a tortilla or chapati.

Step 5: Cook The Theplas

• Place the rolled-out thepla onto the hot griddle or skillet.
• Cook for about a minute or until you see small bubbles forming on the surface.
• Flip the thepla and drizzle a little oil around the edges.
• Cook for another minute or until both sides are golden brown and cooked through.
• Repeat the process with the remaining dough portions, rolling out and cooking each thepla individually.

Step 6: Serve

• Once cooked, transfer the Methi Theplas to a plate.
• Serve hot with yoghurt, pickles, chutney, or any side dish of your choice.

Enjoy the Methi Theplas as a wholesome breakfast, snack, or accompaniment to your favourite Indian dishes.

Summing Up!

So, we hope that this step-by-step guide to preparing Gujarati Methi Thepla has inspired you to bring a taste of Gujarat into your kitchen. With its aromatic blend of spices and the unique flavour of fresh fenugreek leaves, Methi Thepla is not just a dish but a flavorful staple that can elevate any meal. Whether enjoyed for breakfast, as a snack, or as an accompaniment to your favourite Indian dishes, Methi Thepla is sure to delight your taste buds and become a cherished part of your culinary repertoire.