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METHI THEPLAS

Methi theplas are Indian flat breads from the state of Gujarat, made with whole wheat, fresh fenugreek leaves and some simple pantry Indian spices. Enjoy with fresh yogurt, pickles or any Indian curry.

Course Main Course, Snack
Cuisine Gujarati, Indian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author curryandvanilla

Ingredients

  • 1 ½ cups atta/whole wheat flour
  • 1 cup methi leaves/fresh fenugreek leaves skip if making plain theplas
  • ½ teaspoon haldi/turmeric powder
  • 1 teaspoon Kashmiri red chilli powder
  • ½ teaspoon jeera/cumin powder
  • ½ teaspoon coriander powder
  • 1 green chili/jalapeno finely chopped
  • ¼ cup plain yogurt skip if making it vegan
  • 1 tablespoon oil for the dough
  • Oil for shallow frying the theplas
  • Salt to taste
  • Extra flour for dusting

Instructions

TO MAKE THE DOUGH FOR METHI THEPLA:

  1. Rinse fenugreek leaves (pluck only the leaves and discard the stems) in plenty of water and chop them roughly.
  2. Transfer the chopped leaves to a mixing bowl along with atta/whole wheat flour and rest of the ingredients except oil.
  3. Mix well to incorporate all the ingredients well and release some moisture from the methi leaves.
  4. Add enough water to make a soft and pliable dough. Sprinkle 1 tablespoon of oil over the dough and mix again. Knead to a smooth dough, cover and keep aside for 15 minutes.

MAKING THEPLAS:

  1. Divide the dough into 8 to 10 balls, depending upon the size of the thepla.
  2. Dust them in flour and roll into 6 to 8 inches discs.
  3. Heat an iron or non-stick griddle or tava on medium heat.
  4. Once hot, place the rolled thepla on it and roast or cook until brown spots appear on both sides; pressing with a flat ladle continuously. Drizzle some oil around and on top of the flat bread while roasting.
  5. Once cooked, serve hot with pickles, yogurt, chutney or any Indian curry.
  6. Happy Cooking!

Recipe Notes

If planning to store theplas for a longer time, use only whole wheat flour and avoid yogurt while making the dough. Instead of chopped methi leaves, you can use chopped spinach, grated carrots, zucchini, radish etc.