Kitchen Recipe Collection
Indian Methi Thepla
Thin, soft, and highly flavorful whole wheat flatbreads kneaded with fresh fenugreek leaves (methi), yogurt, and spices.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- whole wheat flour (atta)
- gram flour (besan)
- fresh fenugreek leaves (methi)
- yogurt (curd)
- turmeric
- red chili powder
- oil
- water
Equipment
- Rolling pin
- Flat griddle (tawa)
Instructions
- 1
Prep Methi
Wash and finely chop the fresh fenugreek leaves.
- 2
Make Dough
Mix whole wheat flour, a spoon of gram flour, chopped methi, yogurt, turmeric, chili powder, salt, and a little oil. Knead into a soft dough. (The methi and yogurt provide a lot of moisture, so use water sparingly).
- 3
Roll
Divide into small balls. Roll them out into very thin circles using a little dry flour.
- 4
Cook
Cook on a hot tawa. Once bubbles appear, flip and smear with oil. Cook until golden brown spots appear on both sides. Stack them in a covered container to keep them soft.
Cooking Tips
- The dough can become sticky as the salt draws water from the methi leaves. Knead the dough just before you are ready to roll and cook them.
- Cooking them on high heat quickly prevents them from drying out and becoming hard.
Variations
- Lauki Thepla: Add grated bottle gourd to the dough for extra softness.
Chef's Notes & Storage
- A Gujarati staple that stays soft for days, making it the ultimate Indian travel food.
Nutrition Estimate
150 calories · 4g protein · 20g carbs · 5g fat · 3g fiber per serving
