Methi (Fenugreek) Thepla is a delicious flatbread made from the dough of fresh Methi Leaves, Wheat Flour, Garlic, and Gram Flour with some spices. These go great with Indian Pickle (achaar) and Yogurt.
Methi (Fenugreek) Thepla is light and you can eat 2-3 at one time. It is also super healthy. These are very popular at my home. We usually have them with yogurt and green chutney. This combination always rocks with any Indian Flatbread.
Making Methi (Fenugreek) Thepla is not rocket- science. It is a very easy and simple recipe. I made Methi Thepla using only 5-6 ingredients and is usually cooked under 15-20 minutes. With fresh methi leaves, you can also make Methi Parantha. Methi Parantha doesn't require Gram Flour, so you can also make Parantha instead of Thepla, and tastes pretty much the same.
HOW TO STORE FRESH METHI LEAVES
All the fresh vegetables get rotten pretty quickly including Methi (Fenugreek) Leaves. So when I get fresh methi from Indian Store, I store it in an airtight container and the methi leaves remain fresh for 4-5 days. I pluck the leaves out from the stem and then store them. For longer life, I prefer storing them in the freezer in a Ziploc.
Keeping them in the freezer locks the flavors and the leaves won't get rotten. And when you want to use methi leaves, take out and rinse in water till water comes out clean and after chopping use them as needed.
METHI THEPLA INGREDIENTS
- METHI (FENUGREEK) LEAVES: Methi leaves usually have a bitter flavor but go great in Thepla/ Parantha. Adding fresh Mint leaves with them enhances the flavor of the flatbreads even more.
- WHEAT FLOUR: For making any Indian flatbread, whole wheat is the main ingredient. You can also make it using all-purpose flour, but making with wheat flour is way healthier.
- YOGURT: Usually flatbreads are made with water, but adding yogurt makes the Thepla soft. I add ½ cup of yogurt and a little water to make the dough.
- GRAM FLOUR: Indian Paranthas are made only with wheat flour, but theplas are prepared using 2-3 different flours. The most preferred choice is gram four, but sometimes millet flour is also added.
- GARLIC: Garlic has a distinctive flavor and when added in thepla, gives an amazing taste.
- SPICES: For any Indian cooking, spices are a must and Theplas are no different. All Indian Spices (Red Chili Powder, Garam Masala Powder, Roasted Cumin Powder, Turmeric Powder, Anardana Powder, and Salt) are added.
- GREEN CHILIES: To give heat to the flatbreads and to enjoy the flavor even more, green chilies are added.
STEP 1 - RINSE & CUT FENUGREEK LEAVES: First rinse the methi leaves thoroughly and strain all the water. Then chop them finely.
STEP 2 - MAKE THE DOUGH: Add the methi leaves, garlic, green chilies, spices, yogurt in the flour and make the dough. You can use 2-3 different types of flour to make thepla dough. I have used wheat flour & gram flour in the recipe. Once the dough is prepared then let them rest for 15-20 minutes.
STEP 3 - MAKE BALLS FROM THE DOUGH: Then cut the dough in equal sizes and form ball from them. The ball should be of 1-inch diameter in size.
STEP 4 - ROLL THE THEPLA: Take the ball add flour to it and start rolling it until flat and shaped like a roti or parantha.
STEP 5 - COOK THE THEPLA: Cook the thepla in a pan by brushing some oil on both the sides of thepla. Once one side is cooked, flip the thepla and cook the other side too. Serve with Yogurt & Green Chutney or Indian Pickle.
Methi (Fenugreek) Thepla
- 2 cups Wheat Flour
- 1 cup Fresh Methi Leaves rinsed & chopped
- 4 Tbsp Gram Flour
- ½ cup Yogurt
- 1 cup Water as required
- 2 cloves Garlic chopped
- 2 Green Chilies chopped
- 5-6 tbsp Oil
- In a mixing bowl, add wheat flour, gram flour, fresh methi leaves, spices, and mix.
- Add yogurt and knead in a dough. If it is still dry, add water little by little as required and knead in a dough.
- Add 1 tbsp of oil and keep kneading, and let it rest for 5 minutes.
- Take a small part from the dough and roll it into a medium-sized ball.
- Wrap in some dry flour and lay on the cutting board and flatten it using palm.
- With a rolling pin, begin to roll the thepla till it's 5-6 inches in diameter.
- On a hot tawa or pan, place the prepared thepla. When bubbles start forming, flip it.
- Spread oil on one side and flip the thepla again.
- Now spread oil on other side and flip couple of times, till both sides are cooked and get golden spots.
- Remove thepla from Tawa and repeat process for rest of the dough.
- Serve Methi Thepla with yogurt and pickle or green chutney.