Methi Thepla
Soft whole wheat flatbreads spiced with fresh fenugreek leaves, yogurt and everyday masalas — Gujarat's favourite travel and tiffin bread.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 30 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Mix the flour, besan (gram flour), chopped fenugreek, curd, ginger-chilli paste, spices, sesame seeds, salt and 1 tbsp oil.
- 2
Knead into a soft dough. Use very little water, as the fenugreek and curd add moisture.
- 3
Let the dough rest for 15 minutes.
- 4
Divide the dough into balls. Roll each ball into a thin round, dusting with dry flour as needed.
- 5
Cook on a hot tawa (flat griddle). Brush a little oil on each side until golden brown spots appear.
- 6
Stack the cooked thepla (flatbreads). Serve them warm, or cool completely for travel.
Chef's tips
Kneading with curd keeps the thepla soft for a day or two, making them ideal for travel. Roll them thin for the best texture.
Ingredient substitutions
- fresh fenugreek → dried kasuri methi soaked in water
Storage
Keeps well at room temperature for 2 days, refrigerated for up to 5.
Reheating
Warm briefly on a tawa.
Common mistakes to avoid
- •Rolling the dough too thick, which makes the thepla chewy instead of soft.
Serving suggestions
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