Methi Thepla Recipe (Soft Gujarati Thepla That Stays Fresh for Days)

Methi thepla is the food every Gujarati family carries on a trip. These soft, lightly spiced flatbreads are made with fresh fenugreek leaves, whole wheat flour and a little besan. They stay soft for 3 to 4 days without the fridge, so they are perfect for travel, tiffin boxes and breakfast.

At home we eat them with plain curd, mango chhundo, or a cup of hot chai. Here is the way I make them, with exact amounts so they come out soft every time.

Quick facts

• Prep time: 20 minutes
• Cooking time: 20 minutes
• Makes: 10 to 12 theplas
• Keeps: 3 to 4 days at room temperature in a closed box
• Diet: Vegetarian

Ingredients

• 200 g whole wheat flour / atta (about 1⅔ cups)
• 50 g besan / gram flour (about ½ cup)
• 100 g fresh methi (fenugreek) leaves, washed and finely chopped (about 2 loosely packed cups)
• 60 g thick curd (about ¼ cup)
• 2 tablespoons oil (30 ml), plus more for cooking
• 1 teaspoon ginger and green chilli paste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon dhana-jeera powder (coriander-cumin powder)
• ½ teaspoon ajwain (carom seeds)
• 1 teaspoon white sesame seeds
• ½ teaspoon sugar
• 1 teaspoon salt, or to taste
• About 50 to 70 ml water (¼ cup), only as needed

Measuring tip: a standard cup of atta weighs about 120 g. If you have a kitchen scale, use grams.

Method

1. Prepare the methi

Pick only the leaves and thin stems. Wash well in 2 to 3 changes of water to remove sand. Spread on a cloth and let the water drain for 10 minutes. Chop finely.

2. Mix the dough

In a large bowl, add atta, besan, methi, ginger-chilli paste, chilli powder, turmeric, dhana-jeera powder, ajwain, sesame seeds, sugar and salt. Add 2 tablespoons oil and the curd. Mix with your hands.

Add water a little at a time and knead into a soft, smooth dough. The methi leaves also release water, so go slowly. The dough should be softer than chapati dough but not sticky.

3. Rest

Cover and rest the dough for 15 to 20 minutes. This makes the theplas soft.

4. Roll

Divide the dough into 10 to 12 equal balls (about 40 g each). Roll a ball in dry atta into a thin round, about 15 to 18 cm (6 to 7 inches) across. Thin theplas cook soft and crisp at the edges. Thick ones turn dry.

5. Cook

Heat a tawa (flat griddle) on medium heat. Place the thepla and cook for 30 seconds until small spots appear. Flip, and drizzle about ½ teaspoon of oil on the top. Press with a spatula and flip again. Drizzle oil on the other side. Cook until both sides have light brown spots, about 2 minutes in total.

Stack them in a cloth-lined box. Do not leave them open, or they will dry out.

Tips for soft thepla

• Use curd in the dough. It keeps the theplas soft for days.
• Do not add too much water. Extra water makes the dough sticky and hard to roll.
• Add a little besan. It gives flavour and softness.
• Roll thin and cook on medium heat. High heat makes them stiff.
• Wrap them when still warm, in a cotton cloth or foil, for travel.

Variations

• Dudhi (bottle gourd) thepla: replace the methi with 150 g grated bottle gourd, squeezed lightly. Use less water.
• Plain masala thepla: skip the methi and add 1 more teaspoon of dhana-jeera and a pinch of hing.
• Jain thepla: skip ginger and use hing.
• Millet thepla: replace 50 g of atta with bajra flour for a rustic taste.

What to serve with thepla

Thepla goes well with plain curd, mango pickle (chhundo), or a simple tomato dish like my Sev Tamatar nu Shaak. For a full meal, add Gujarati Kadhi.

Frequently asked questions

Why is my thepla bitter? Methi can be a little bitter. Use young leaves, discard thick stems, and add the sugar and curd as shown. Do not use too much.

Can I make the dough ahead? Yes, in the fridge for up to 1 day. Bring it to room temperature before rolling.

How do I store thepla for travel? Let them cool for 10 minutes, then wrap in a cotton cloth or foil and keep in a closed box. They stay good for 3 to 4 days.

Can I use dried methi (kasuri methi)? Yes. Use 3 tablespoons kasuri methi instead of fresh. Soak it in 2 tablespoons water for 5 minutes first. The flavour is milder.

Can I freeze thepla? Yes. Freeze cooked theplas with a sheet of paper between them for up to 1 month. Reheat on a tawa.

Final words

Once you make thepla at home you will always have breakfast, tiffin and travel food ready. Try it and tell me in the comments how soft yours turned out. More Kathiyawadi recipes are coming soon, so stay with me.