Methi Thepla (Fenugreek Flatbread)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Thepla is a thin, soft, lightly spiced flatbread from Gujarat. Whole wheat flour is kneaded with fresh fenugreek (methi) leaves, yogurt, gram flour and spices, rolled out thin and cooked on a griddle with a little oil. It stays soft for days, so it is a favorite for breakfast, picnics and long journeys. Gujarati cooking is often described as largely vegetarian, with a gentle balance of sweet, sour and savory flavors and a long tradition of steamed snacks and flatbreads. Read more in Indian regional cuisines.

It is eaten with plain yogurt, pickle or a spicy chutney.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: vladimir waikar on Pexels; Photo 2: Mohammad Fahim on Pexels; Photo 3: VipinVihari Murari Das on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Methi Thepla (Fenugreek Flatbread)

Author: KP Cooking Method: Pan-Frying Cuisine: Gujarat, Indian Courses: Breakfast, Lunch Recipe Keys: Vegetarian Meals

Prep Time 25 mins Cook Time 25 mins Rest Time 20 mins Total Time 1 hr 10 mins

Servings: 4

Description

Methi thepla: a soft, spiced whole wheat flatbread made with fresh fenugreek leaves, yogurt and gram flour. A Gujarati staple for breakfast and travel.

Ingredients

Servings

For the dough

• 2 cups whole wheat flour (atta) (about 250 g)
• ¹⁄₄ cup gram flour (besan) (about 30 g)
• 1 cup fresh fenugreek (methi) leaves (chopped, or 2 tbsp dried)
• ¹⁄₄ cup plain yogurt (about 60 g)
• 1 tsp ginger-green chili paste
• ¹⁄₂ tsp ground turmeric
• ¹⁄₂ tsp red chili powder
• 1 tsp white sesame seeds
• 1 tsp salt
• 2 tbsp oil (for the dough, plus oil for cooking)
• ¹⁄₃ cup water (about 80 ml, as needed)

Instructions

1. Mix the flours, fenugreek leaves, ginger-chili paste, turmeric, chili powder, sesame and salt in a bowl.
2. Add the yogurt and 2 tbsp oil and mix. Add water gradually and knead into a soft, smooth dough. Cover and rest for 20 minutes.
3. Divide into 12 balls. Roll each in dry flour into a thin round, about 15 cm / 6 in across.
4. Heat a griddle (tawa) over medium heat. Cook a thepla for 30 seconds, flip, brush with a little oil and cook until golden spots appear, about 1 minute. Flip once more with oil and cook until crisp at the edges.
5. Stack in a cloth to keep warm. Serve with yogurt and pickle.

Note

Wash and dry the fenugreek leaves well. Fresh fenugreek can taste slightly bitter, which is normal. Contains wheat gluten and milk (yogurt). Keeps for 2 days at room temperature or 4 days refrigerated.