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Methi Thepla

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Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.

Make 6 to 8

Ingredients:

  • 1 cup whole wheat flour (atta)
  • 1/4 cup gram flour (basen)
  • 1/8 teaspoon asafetida (hing)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoon red chili flakes adjust to taste
  • 1 1/4 teaspoon salt adjust to taste
  • 1/4 cup dry fenugreek leaves (kastoori methi)
  • 2 tablespoons oil
  • 1/4 cup yogurt (dahi)
  • About 3 tablespoons of water as needed
  • Approximately 1/4 cup of oil for cooking

Method

  1. Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
  2. Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest
    at least ten minutes.
  3. Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
  4. Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
  5. Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
  6. Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
  7. After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
  8. Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
  9. Repeat with the remaining dough, untill they are all done.

Serving Suggestions

Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.

Variation

This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.


40 thoughts on “Methi Thepla

  1. Dear Mrs Manjula,

    Its a pleasure making dishes using your recipes and thank you so much for the great website which makes cooking simple and easy. I have a small doubt regarding using fresh methi leaves for thepla.How long do I have to soak them in water and is there anything else that I have to do prior to start making thepla using fresh leaves?

  2. I am turkish women , my housband is indian .I try to learn indian kitchen . Your recipes are wonderfull, I can follow them very easy , and they come out tasty. My sister in law who is great cook likes my paratha which I did from your recipe. Thank you so much.

  3. Your website is just fantastic as are your recipes. I am not much of a chef but whenever I read one of your recipes, I want to get in the kitchen and cook.

    Meenakshi

  4. Dear Manjulajee,

    You website is wonderful! While living with Gujrati family I fell in love with thepla! Do you have suggestions on substitution for the atta to make it gluten free? I now am gluten intolerant and miss roti and thepla so. : (

    Thank you!
    Dianna

  5. Aunty ur recipies are just simple and yummy….i m just facing one problem can u please tell that ur 1 cup is equivalent to how much in gms thanks…..

  6. i have seen lot of ur videos n enjoyed them a lot .last year i tried kachori n cookies.i want to make thepla’s for travelling around two weeks , pls tell me how can i store it well so that it doesn’t get spoilt .please guide.

  7. Dear Madam,
    my family is traditional family from Tamilnadu. Once I had Tepla in Ahmedabad. I made it by using your tips and serve to my wife and children. They enjoyed very much because they know only Chappathi and Poori in wheat. Thank you very much.
    Sivam.

  8. Hi Aunty,

    I would like to know what kind of food / recipes that I should be eating after my delivery since I am due on 25th october and I am alone in Australia with my husband.
    I have tried most of your recipes which turned out to be nice and my husband enjoyed the most of it.

    Thank You,
    Tasneem.

  9. Hi Aunty:

    Are methi leaves safe during early pregnancy. I am around 3 months pregnant. Just wanted to know whether they are safe.

    Thanks
    Mahek

  10. Hello aunty
    I tried methi thepla today morning with tea. it tastes so good. but the problem is thepla is little bit dry. they are not like mom was making that soft. As you said i didnt use dry flour while rolling. can you please tell me where i went wrong? other recipes i tried are delicious.
    Thank you so much aunty.

  11. Hi Aunty

    Can I replace methi leave with curry leave, methi leave is not available in mauritius. Thanks to reply.

  12. hi manjula anty…. aap ka methi thepla best tha mein ne shaam k naashtay par banaya sab ko bohut acha laga aap please pani puri bhi banana sikha dein plzzzzzzzzz ……thankyou

  13. Thanks a heap for this recipe!! I have some fresh methi growing in my backyard and its time to pull it out. All along I was wondering what to do with it. Looks like a yummy recipe, and the methi is organic too!!!

  14. Hello

    I am the first time user of your website. yesterday i bought fresh fenugreek leaves, i tried to make a methi thepla using the fresh leaves. but i am wondering do i have to fry the fresh leaves before i add in to it.
    please clear me out.

    thanks
    Rajee.

  15. Hello

    I have tried 3 times to make this thepla, but each time their turn out hard.
    I make roti all the time, no problems there???
    Is my temp. of cooking wrong?

  16. namasty aunty:
    this the first time to sign in your website
    n i really liked it … i love india n india’s food.
    by the way i’m egyptian.

  17. Tried this recipe. Comes out great. Made some and took it for a trip, lasted for 4 days. Was in the ice box, thawed it before use and reheated it on medium heat, extemely tasty!!! Thanks.

    1. Meeta, from looking at the video, the skillet looks like it could be Calphalon brand.

      If you are in the US you can find this brand at cooking stores and large department stores like Macy’s.

      Calphalon also has outlet stores at the major outlet malls.

      1. thank u jaya for ur prompt reply…..i live in toronto (canada) and we have calphalon brand stores here too…. will go and buy it soon… once again thank you very much

  18. Hi aunty

    I love yr site and I tried many of receipes too which as usual turns out great at the very first time.So thanks for that.

    Since being gujju and I make this frequently (although My mom makes the best ) would like to make little addition –
    add garlic (finely grated ) and ajawain then c the change in taste.they are awesome.heart healthy too.

    Thanks once again.

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