Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla | How to make Gujarati Thepla with step by step instructions

Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla is a quintessential Gujarati cuisine flatbread recipe that’s popular all over India.

This thepla/flatbread recipe requires few handful ingredients found in every Indian kitchen.

What goes into making Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla?

It is mainly made with wheat flour, fresh methi/ fenugreek leaves and a handful of Indian spices.

In addition to that, the 2 secret ingredients used here are curd and mango pickle (or mix pickle). Curd makes thepla super soft and pickle adds amazing flavour to it.

This is an amazing breakfast option to be served with tea or curd and pickle. This is so tasty, filling and easy to carry specially for train trips like Gujarati Farsi poori.

For more breakfast recipes, do check out the blog –

Mooli paratha

Besani koki

Moong dal Paratha

Papad paratha

Sindhi koki

How does Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla taste?

This savoury flatbread recipe tastes faintly bitter but wonderfully delicious to enjoy as a delicious snack any time of the day.

How to serve Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla

Serve these delicious, soft, hot methi theplas paired with creamy curd/yogurt, a dash of pickle or with hot cup of tea/coffee.

How to store Methi Thepla?

Methi thepla are best when enjoyed either hot right off the griddle or later the same day.

Thepla will be good for up to 3-4 days when you make them without curd.

So if you want to have them after a few days, please do not add curd as it will lessen its shelf life.

Simply knead the dough with water replacing curd using the same recipe.

Store cooled methi thepla in an airtight container and keep at room temperature.

Thepla also freeze well. Simply stack cooled methi thepla in foil. Then stash it an airtight freezer bag, it will last good up to 3 months.

When required, thaw as much you need in the fridge and later reheat these flatbreads either on tawa/griddle or in the oven for just a few minutes until warm.

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Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla

Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla is a quintessential Gujarati cuisine flatbread recipe that’s popular all over India. This thepla/flatbread recipe requires few handful ingredients found in every Indian kitchen.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Breakfast

Cuisine: Indian

Keyword: Gujarati Thepla recipe, how yo make thepla, methi na Thepla, methi thepla

Servings: 10

Author: Lata Lala

Ingredients

• 2 cup wheat flour
• 2 tablespoon curd/yogurt
• 1 tsp mango pickle
• Salt to taste
• 2 tablespoon oil for moyan
• 1 tablespoon chilli ginger paste
• 1 tablespoon minced garlic
• 1 cup fresh methi leaves
• 1/2 cup fresh chopped coriander
• 1 teaspoon turmeric/haldi powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon sesame seeds
• 1 teaspoon Cumin seeds

Instructions

Prep methi

• Clean methi/Fenugreek leaves by discarding stem. Rinse methi leaves very well in water for about 2 to 3 times. Then drain it.
• Next heat water in a wide pan. Switch off the flame. Transfer washed methi leaves into it. Leave it for 10 minutes. Drain again, cool and chop finely. Keep aside.

To make thepla dough

• Combine wheat flour, mango pickle, turmeric powder, red chilli powder, coriander powder, cumin seeds, salt to taste and minced ginger-garlic- chili . To this add oil for moyan. Add blanched methi leaves.
• Knead the flour into smooth, soft dough using curd by diluting with little water only if required. Set aside to rest for 15 minutes.

Cook thepla

• Now divide the dough into equal portions and roll out each portion into a flat disc like chapati/roti.
• Heat a non stick griddle/tava. On high heat, place the rolled out dough (chapati) on it. After a few seconds you will notice small air pockets popping out.
• At this point flip the methi thepla and smear about 1/2 a teaspoon of oil/ghee and using a flat spatula press it to cook the thepla from downside.
• Flip the methi thepla to the other side. Apply oil/ghee, press and turn in a similar way.
• You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate. Likewise make all thepla.
• Serve methi thepla with curd/ yogurt or a lemon/mango pickle.
• Or enjoy hot theplas with tea/coffee.

Notes

1. Blanch the fenugreek leaves in warm water for minimum of 5 minutes. This step ensures to reduce the bitterness of fenugreek leaves.

2. Always cook Thepla on medium to high flame and not on low flame. If cooked on low flame the thepla may turn hard and brittle.

3. Adding curd is optional while kneading the Gujarati Thepla dough. As curd helps to make thepla soft. However you can skip if you are vegan or using this as a travel snack.

4. It is ideal when you can roll out the all portions of thepla dough before you start cooking them, ass it would be much easier to cook them.

Step by step instructions and pictorial presentation to make Methi Thepla Recipe | Gujarati Thepla | Methi na Thepla

Prep methi leaves 

Clean methi/Fenugreek leaves by discarding stem. Rinse methi leaves very well in water for about 2 to 3 times. Then drain it.

Next heat water in a wide pan. Switch off the flame. Transfer washed methi leaves into it.

Leave it for 10 minutes. Drain again, cool and chop finely. Keep aside.

To make thepla dough

Combine wheat flour, mango pickle, turmeric powder, red chilli powder, coriander powder, cumin seeds, salt to taste and minced ginger-garlic- chili . To this add oil for moyan. Add blanched methi leaves.

Knead the flour into smooth, soft dough using curd by diluting with little water only if required.

Set aside to rest for 15 minutes.

Cook thepla

Now divide the dough into equal portions and roll out each portion into a flat disc like chapati/roti.

Heat a non stick griddle/tava. On high heat, place the rolled out dough (chapati) on it. After a few seconds you will notice small air pockets popping out.

At this point flip the methi thepla and smear about 1/2 a teaspoon of oil/ghee and using a flat spatula press it to cook the thepla from downside.

Flip the methi thepla to the other side. Apply oil/ghee, press and turn in a similar way.

You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate. Likewise make all thepla.

Serve methi thepla with curd/ yogurt or a lemon/mango pickle.

Or enjoy hot theplas with tea/coffee.

Notes

1. Blanch the fenugreek leaves in warm water for minimum of 5 minutes. This step ensures to reduce the bitterness of fenugreek leaves.

2. Always cook Thepla on medium to high flame and not on low flame. If cooked on low flame the thepla may turn hard and brittle.

3. Adding curd is optional while kneading the Gujarati Thepla dough. As curd helps to make thepla soft. However you can skip if you are vegan or using this as a travel snack.

4. It is ideal when you can roll out the all portions of thepla dough before you start cooking them, ass it would be much easier to cook them.