Methi Thepla: Gujarati Fenugreek Flatbread

What Is Methi Thepla?

One of Gujarat's most famous foods is methi thepla, a flatbread prepared from fenugreek leaves (methi). However, it is not the same as paratha. Thepla is a flatbread consisting of wheat flour with finely chopped or grated green leafy vegetables.

Fenugreek leaves, which are aromatic green leaves, are combined with yogurt, spices, and whole wheat flour to produce methi theplas. Fenugreek, or methi as it is known in India, is the main herb in this thepla.

Recipe Ingredients

Methi (Fenugreek) Leaves: In English, Methi leaves are referred to as fenugreek leaves. For this dish, we will need fresh methi leaves. For this dish, you can alternatively use Kasuri methi, commonly known as frozen or dried fenugreek leaves.

Flour: This flatbread will be made using two types of flour: whole meal flour and white flour

Spices: Spices are essential in any Indian dish, including Theplas. Salt, ground cumin, and turmeric powder are also included in this recipe.

Green Chilies: Fresh green chillies are used in the flatbreads to increase the spice and flavour.

Others: Adding ghee or oil (a neutral oil such as vegetable or canola oil) to the dough helps keep it soft and use it while cooking the thepla/flatbread.

Storage Instructions

These are the ways for storing cooked thepla and thepla dough.

Thepla dough -Thepla dough can be kept in the fridge for 3–4 days if it is sealed airtight. You can freeze it for up to three months if you want to use it for a more extended period.

Before rolling the frozen dough into a thepla, let it defrost overnight on the counter. When methi comes in season, I usually make two batches and freeze half of the dough.

Cooked Theplas - When stored at room temperature, the theplas will keep for two to three days, and in the refrigerator, they'll keep for up to seven days. Freeze them for later use.

To freeze theplas, wait until they are completely cool, then wrap 5 or 10 of them in aluminium foil and put them in a freezer-safe ziplock bag.

The frozen theplas need only be thawed for two hours before being heated in the microwave or on a Tawa (griddle) until soft and heated. Serve right away. Avoid refreezing.

Frequently Asked Questions:

Can We Substitute Methi Leaves With Kasuri Methi?

Yes, but dry methi has a more robust flavour than fresh, so use roughly 2-3 tablespoons of dry Kasuri methi instead of fresh. However, you won't get the fresh methi's green specs.

How To Make Methi Thepla For Travel?

Make the dough using water rather than yogurt (as some people use it) if you're making thepla for travelling or storing for longer than a week. Additionally, increase the amount of oil in the dough to avoid the theplas getting too dry or spoiling. Theplas can be kept for over 15 days if prepared correctly.

What To Eat With Methi Thepla?

You can serve this Methi Thepla with curd, raita, ketchup, green chutney, and homemade mango pickle. You can also do it with sabzi and curry.

I hope you love this recipe for Methi Thepla!! If you try this dish, please give your feedback.

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