SOFT AND HOMEMADE GUJARATI METHI THEPLA RECIPE

Soft and Homemade Gujarati Methi Thepla Recipe

Soft and Homemade Gujarati Methi Thepla Recipe

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Thepla is a popular Gujarati flatbread made with whole wheat flour, fresh fenugreek leaves (methi), and spices. It’s soft, flavorful, and perfect for breakfast, lunch, or as a travel snack. If you want to Thepla recipe in hindi to visit our website hubrecipes.

Ingredients (Makes about 8-10 Theplas)

For the Dough:

  • 2 cups whole wheat flour (atta)

  • 1 cup fresh fenugreek leaves (methi), finely chopped

  • 2 tbsp gram flour (besan) (optional, adds softness)

  • ½ tsp turmeric powder (haldi)

  • ½ tsp red chili powder

  • ½ tsp coriander powder

  • ½ tsp cumin powder

  • 1 tsp sesame seeds (optional, adds crunch and flavor)

  • 1 tbsp yogurt (dahi) (optional, makes the thepla soft)

  • 1 tbsp oil (for kneading, makes it pliable)

  • Salt to taste

  • Water, as needed (for kneading the dough)

For Cooking:

  • 2-3 tbsp oil or ghee (for roasting the thepla)

Instructions

Step 1: Preparing the Dough

  1. Wash and chop the fenugreek leaves – Rinse the leaves thoroughly to remove any dirt. Drain well and chop finely.

  2. In a large mixing bowl, combine whole wheat flour, gram flour, chopped fenugreek leaves, turmeric, red chili powder, coriander powder, cumin powder, sesame seeds, salt, and yogurt.

  3. Add 1 tbsp oil and mix everything well using your hands.

  4. Gradually add water, a little at a time, and knead into a soft, smooth dough. The methi leaves release water, so be cautious while adding extra water.

  5. Once the dough is ready, cover it with a damp cloth and let it rest for 15-20 minutes.

Step 2: Rolling the Thepla

  1. Divide the dough into equal-sized balls (about the size of a small lemon).

  2. Lightly dust your rolling surface with dry flour.

  3. Take a dough ball and roll it into a thin, round flatbread (about 6-7 inches in diameter).

Step 3: Cooking the Thepla

  1. Heat a tava (griddle) or non-stick pan over medium heat.

  2. Place the rolled thepla on the hot tava. Cook for 30-40 seconds, until you see bubbles forming.

  3. Flip it over and apply a little oil or ghee on the cooked side. Cook for another 30 seconds.

  4. Flip again, pressing gently with a spatula to ensure even cooking.

  5. Repeat the flipping and pressing process until both sides are golden brown with some dark brown spots.

  6. Remove and place on a plate. Repeat for the remaining theplas.

Serving Suggestions

  • Serve warm with yogurt (curd), pickle, or chutney.

  • Pairs well with masala chai or buttermilk (chaas).

  • Can be enjoyed with jaggery (gud) for a traditional touch.

Storage & Travel Tips

  • For travel: Stack theplas with a little oil in between, wrap them in foil, and store them in an airtight container. They stay fresh for 2-3 days at room temperature.

  • For longer storage: Store in the refrigerator for up to 5-6 days or freeze for up to a month. Reheat on a pan before serving.

Tips for Soft Theplas

✔ Use fresh methi leaves for the best flavor, or substitute with dried fenugreek leaves (kasuri methi).
✔ Add yogurt for extra softness.
✔ Knead the dough well and let it rest for at least 15 minutes.
✔ Use enough oil while roasting for soft and pliable theplas.

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