Methi Thepla Recipe | Gujarati Thepla for Breakfast, Travel & Tiffin

Meta Description: Learn how to make soft and delicious Methi Thepla at home with this step-by-step Gujarati recipe. Perfect for breakfast, lunch boxes, or travel meals. Vegan and healthy!

 

 

🥘 What is Methi Thepla?

Methi Thepla is a popular Gujarati flatbread made from whole wheat flour, fresh fenugreek (methi) leaves, spices, and yogurt. Known for its unique flavor and soft texture, it’s a staple in many Gujarati households. Whether for breakfast, lunch, or on-the-go snacks, thepla is nutritious, flavorful, and easy to store for travel.

 

Unlike plain roti or paratha, thepla is slightly spicy, aromatic, and can be eaten on its own or with curd, pickles, or chutney. It is perfect for those who prefer light, healthy, and flavorful meals.

 

✅ Why You’ll Love This Recipe

✅ Authentic Gujarati flavor

✅ Made with fresh methi

✅ Soft, spiced, and flavorful

✅ Perfect for travel or tiffin

✅ Vegan and easily customizable

 

🧾 Ingredients for Methi Thepla

 

Here are the ingredients you’ll need to make soft and delicious methi theplas at home:

 

Dry Ingredients:

 

Whole wheat flour – 2 cups

Besan (gram flour) – 2 tbsp (for softness and nuttiness)

Turmeric powder – ½ tsp

Red chili powder – ½ tsp (adjust to taste)

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Carom seeds (ajwain) – ½ tsp

Sesame seeds (til) – 1 tsp

Salt – to taste

Jaggery or sugar – ½ tsp (optional, balances bitterness)

Fresh Ingredients:

Methi leaves – 1 cup, finely choppe

Ginger-green chili paste – 1 tsp

Yogurt – 2–3 tbsp

Oil – 2 tbsp for dough + extra for roasting

Water – as needed to knead the dough

🥣 How to Make Methi Thepla – Step by Step

 

Step 1: Prepare the Methi Leaves

 

Wash methi leaves thoroughly.

Drain and finely chop them.

Optional: Sprinkle a little salt and set aside for 10 minutes to reduce bitterness. Squeeze out excess water if needed.

 

 

Step 2: Make the Dough

 

In a large mixing bowl, combine wheat flour, besan, chopped methi, and all the spices.

Add yogurt, oil, and jaggery. Mix everything using your hands.

Slowly add water, little by little, and knead into a soft, pliable dough.

Cover and let it rest for 15–20 minutes.

 

Step 3: Roll the Theplas

Divide the dough into small balls.

Roll each ball into a 6–7 inch round disc using a rolling pin and dry flour as needed.

Try to keep them thin and even.

 

 

Step 4: Cook the Theplas

 

Heat a tawa or skillet over medium heat.

Place the rolled thepla on the hot tawa.

Cook one side until light brown spots appear.

Flip, apply a little oil on both sides, and cook till golden spots appear.

Press with a spatula to ensure even roasting.Repeat with the remaining dough.

 

 

🍽️ How to Serve Methi Thepla

 

Methi Thepla tastes best when served hot, but is equally good at room temperature. Serve it with:

Fresh curd or raita

Gujarati mango pickle (chhundo

Green chutney or mint chutney

Masala chai for a complete Gujarati breakfast

 

🧳 Travel & Storage Tips

 

One of the biggest reasons for Thepla’s popularity is its shelf-life:

Let thepla cool completely before storing.

Stack them with parchment paper in between to avoid sticking.

Store in an airtight container. Stays fresh at room temperature for up to 2 days, in the fridge for 4–5 days.

For longer travel, use more oil while roasting.

 

📝 Expert Tips for Perfect Thepla

 

Fresh methi gives the best flavor. If unavailable, use 2 tbsp of dried kasuri methi.

Don’t add too much water at once – methi releases water as it rests.

For extra softness, add 1 tbsp of curd while kneading.

Use ajwain and til not just for taste but also for easier digestion.

For a vegan version, skip yogurt and use lemon juice or water.

 

🔄 Thepla Variations

 

1. Jain Thepla – No onion, garlic, or green chili.

 

2. Dudhi (Bottle Gourd) Thepla – Use grated lauki instead of methi.

 

3. Palak Thepla – Replace methi with blanched and chopped spinach.

 

4. Multigrain Thepla – Mix flours like bajra, jowar, or ragi for a high-fiber option.

 

5. Sweet Thepla – Add more jaggery and tone down the spices. Kids love it!

 

📖 More Gujarati Recipes You’ll Love

 

Khandvi Recipe

Undhiyu – Mixed Vegetable Curry

Handvo – Gujarati Savory Cake

Dal Dhokli

 

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📜 Cultural Note

 

Thepla is deeply rooted in Gujarati culture and is often prepared in large batches for long journeys. It reflects the community’s love for balanced, travel-friendly food that’s as nutritious as it is tasty. Unlike heavy parathas, thepla is light, digestible, and full of natural goodness.

 

🛒 FAQs – Methi Thepla

1. Can I make thepla without methi?

Yes! Substitute with spinach, coriander, grated zucchini, or even leftover cooked vegetables.

2. Can I freeze thepla?

Yes. Freeze between parchment sheets in zip-lock bags. Reheat on a tawa or microwave.

3. Why is my thepla hard?

Too little oil or overcooked dough can make theplas tough. Ensure you knead a soft dough and don’t dry-roast for too long.

 

 

 

❤️ Final Thoughts

If you’re looking for a wholesome, flavorful, and easy-to-cook Indian flatbread, this Methi Thepla recipe is your answer. Whether you’re a fan of Gujarati food or just exploring Indian vegetarian meals, thepla is a must-try.

Try this recipe and let the vibrant flavors of Gujarat fill your kitchen. Don’t forget to serve it with curd and pickle for that complete experience!

 

📩 Have you tried this recipe?

 

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