Methi Thepla
Gujarati thin flatbreads made with whole wheat flour and fresh fenugreek leaves, seasoned with spices, cooked on a griddle, perfect for travel or meals, flavorful and nutritious.
Ready in:
35 min - 40 min
Ingredients:
12
Making process
Step 1: Prepare the Dough
- In a mixing bowl, add whole wheat flour, chopped methi leaves, yogurt, ginger-garlic paste, green chilies, turmeric, red chili powder, cumin seeds, sesame seeds, and salt.
- Mix everything well and knead into a soft, smooth dough using water as needed.
- Let the dough rest for 10–15 minutes.
Step 2: Roll the Theplas
- Divide the dough into equal portions and shape them into balls.
- Roll each ball into a thin, round thepla using a rolling pin and a lightly floured surface.
Step 3: Cook the Theplas
- Heat a tawa (griddle) over medium flame.
- Place the rolled thepla on the hot tawa and cook for a few seconds until bubbles appear.
- Flip it and apply a little oil or ghee on both sides.
- Cook until both sides are golden brown and cooked through.
Step 4: Serve
- Serve hot methi theplas with yogurt, pickle, or chutney.
- They can also be packed for travel or lunchboxes.