Methi Thepla | Fenugreek Flatbreads from Gujarat

Hi Supermoms,

I am sitting down to write after a while . Sorry for being missing in action. Hopefully I will be more regular in my recipe updates. Hope you are all doing well. 

Today, I am going to share the recipe of the delicious and most popular thin flatbreads of Gujarat - Theplas.  What is the difference between Phulkas and Theplas , you may ask me. 

Well, theplas are much thinner than phulkas and the dough for theplas are flavoured with spices.  

This is a traditional everyday bread of the Indian State of Gujarat and every family has their own unique recipe. I have had the luck to taste some authentic theplas made by my kind Gujarati friends. Also, we get fresh methi theplas ( ready to eat) from our near by Supermarket and they taste great with Mirchi Achaar ( Green chilli pickle) . My daughter and I are huge thepla fans . 

During my recent trip to San Francisco, my blogger friend Amisha had made some delicious Methi Theplas for me . Those were even more delicious as it was made with so much love. So, once I was back home, I made sure to make some theplas for my family incorporating the tips that I learnt from her. 

Methi leaves are nutritious and this is a great way to add them to our diet. You can remove the leaves and chop them finely before you add it to the flour. Adding chickpea flour is optional. But I add it for increased taste. 

Methi Thepla | Fenugreek Flatbreads from Gujarat :

Preparation time : 10 minutes

Resting time : 35-40 minutes

Total cooking time : 20 minutes 

Makes : 15-18 

Storage : Stays good for 2-3 days when stored in a clean , dry, odour free container on the counter top and longer when refrigerated.

1 cup = 250 ml cup

Ingredients :

For the dough :

2 cups atta/ whole wheat flour

1/4 cup besan/chickpea flour

1 cup methi leaves/fenugreek leaves ( washed, cleaned and finely chopped) 

1/4 cup hari dhaniya/coriander leaves ( finely chopped, optional)

1/2 teaspoon haldi/turmeric powder

1/2 teaspoon Kashmiri chilli powder ( you can use regular chilli powder , adjust quantity according to your taste)

1/2 teaspoon jeera powder/cumin powder

1/4 teaspoon dhania powder/coriander powder

1/4 teaspoon ajwain/carom seeds

1/2 teaspoon til/sesame seeds ( you can use white or black)

1/2 cup dahi/curd ( if you are vegan , use water ) 

1 teaspoon oil 

1/2 teaspoon sugar

water ( adjust)

salt to taste 

To make the thepla:

2 tablespoons oil ( of your choice) 

1/4 cup wheat flour ( for dusting)

Method :

1. Add all the dry ingredients given under "for the dough'' in a wide bowl and mix well . 

2. Now add fenugreek leaves, coriander leaves , curd and mix it well.

3. Add water little by little and form a stiff dough.

Chef tip : If you wash and add the fenugreek leaves, the amount of water required will be very less. 

4. Grease your hand with oil and knead the dough for five minutes so that there are no cracks in the dough and it is smooth.

5. Cover and rest the dough for 30 minutes or more.

6. After the resting period, knead the dough again for 2-3 minutes and divide the dough into 15- 18 small balls . 

Chef tip : Divide them into smaller portions so that you can roll them out very thin. 

7. Dust your work surface with flour and roll out each portion of the dough using the rolling pin

Chef tip : The technique for rolling out is the same as making phulkas.

8. Heat a greased tava/skillet and place the thepla and cook on one side.

9. Flip and  greasing them with 1/4 teaspoon of oil . 

10. Once they turn golden on both sides, remove from the tava. 

11. Repeat the same procedure for all the theplas. 

Your delicious theplas are ready to be served. I served them for lunch along with Gujarati dal and Batatu Nu Shaak , a another yummy potato curry from Gujarat. But they taste so yummy with just a pickle and curd. 

Happy Cooking !

With love,

Masterchefmom