Methi Thepla is a savory, spiced flatbread originating from the Indian state of Gujarat. Made primarily from whole wheat flour and gram flour, it’s seasoned with spices like turmeric, red chili powder, and aromatic herbs like fenugreek leaves (methi) or kasuri methi. The dough is rolled into thin, round discs and cooked on a griddle with a touch of oil until golden brown. Thepla is versatile, perfect for meals or snacks, often served with yogurt, pickles, or chutneys, and is known for its convenience and long shelf life, making it an ideal travel or lunchbox option.
Here’s a detailed recipe for Methi Thepla, a popular spiced flatbread from the state of Gujarat in India:
Ingredients:
- 2 cups whole wheat flour (atta)
- 1/4 cup gram flour (besan)
- 1/4 cup finely chopped fresh fenugreek leaves (methi) OR 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoons yogurt (plain curd)
- 1 tablespoon oil
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon ajwain (carom seeds)
- 1/2 teaspoon asafoetida (hing)
- Salt to taste
- Water (as needed)
- Oil for cooking
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine whole wheat flour, gram flour, chopped fenugreek leaves (or kasuri methi), red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds, asafoetida, salt, 1 tablespoon oil, and yogurt.
- Mix all the ingredients well. Gradually add water as needed to knead the mixture into a smooth and soft dough. Add water slowly to ensure the right consistency. Let it rest for 15-20 minutes, covered with a damp cloth.
- Divide and Roll:
- After resting, divide the dough into equal-sized balls (slightly smaller than tennis balls).
- Take one dough ball, flatten it slightly between your palms, and dust it lightly with dry flour.
- Rolling Thepla:
- Heat a tawa (griddle) or a non-stick skillet over medium heat.
- Place the dusted dough ball onto a clean, dry surface. Using a rolling pin, roll it out into a thin, round-shaped flatbread, about 6-7 inches in diameter. Dust with dry flour to prevent sticking.
- Cooking Thepla:
- Once the tawa is hot, place the rolled Thepla on it. Cook for about a minute until you see bubbles forming on the surface.
- Adding Oil:
- Flip the Thepla using a spatula. Spread a little oil on the cooked side.
- Flip it again and spread oil on the other side. Press gently with a spatula to cook evenly.
- Cook Until Done:
- Cook both sides until golden brown spots appear, and the Thepla is cooked through.
- Repeat the Process:
- Repeat the rolling and cooking process with the remaining dough balls, applying oil as needed.
- Serve Hot:
- Serve Thepla hot with yogurt, pickles, or any desired accompaniments.
Methi Thepla is versatile and perfect for meals or as a snack, and it stays well for a few days, making it a great option for travel or lunch boxes! Adjust the spices according to your taste preferences. Enjoy your homemade Thepla!
