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METHI THEPLA

Methi (Fenugreek) Thepla

Gari
Methi (Fenugreek) Thepla is a delicious flatbread made from the dough of fresh Methi Leaves, Wheat Flour, Garlic, and Gram Flour with some spices.
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Prep Time 7 mins
Cook Time 12 mins
Total Time 19 mins
Course Breakfast
Cuisine Indian
Servings 4 people
Calories 441 kcal

Equipment

Mixing Bowl
Stand Mixer
Skillet

Ingredients
  

  • 2 cups Wheat Flour
  • 1 cup Fresh Methi Leaves rinsed & chopped
  • 4 tablespoon Gram Flour
  • ½ cup Yogurt
  • 1 cup Water as required
  • 2 cloves Garlic chopped
  • 2 Green Chilies chopped
  • 5-6 tablespoon Oil

Instructions
 

Making Dough:

  • 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 tablespoon of oil and keep kneading, and let it rest for 5 minutes.

Rolling Thepla:

  • 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.

Making Thepla:

  • 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.

Video

Notes

When I get fresh methi from Indian Store, I store it in an airtight container and it remains fresh for 4-5 days. I pluck the leaves out from the stem and then store it. For longer life, I prefer storing them in the freezer in a Ziploc.
Indian Paranthas are made only with wheat flour, but theplas are prepared using 2-3 different flours. Most preferred choice is gram four, but sometimes millet flour is also added.
Yogurt is added to make thepla soft. To make them even more softer, don't add water and knead dough by using only yogurt.
Methi Leaves have water content in it, so when kneading dough add water little by little so that dough won't get too soft.
Nutrition Facts
Methi (Fenugreek) Thepla
Serving Size
 
4 grams
Amount per Serving
Calories
 
441
Calories from Fat 180
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
4
mg
1
%
Sodium
 
99
mg
4
%
Potassium
 
199
mg
6
%
Carbohydrates
 
56
g
19
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Calcium
 
53
mg
5
%
Vitamin C
 
3
mg
4
%
Vitamin A
 
30
IU
1
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Fenugreek recipes, flatbread, Indian flatbread, Methi Parantha, methi thepla
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