Indian & South Asian · Breakfast · Lunch · Snack
Methi Thepla
મેથી થેપલા
Soft, thin Gujarati flatbreads made from whole wheat flour and fresh fenugreek leaves, warmly spiced with turmeric, cumin and sesame. Lightly cooked on a hot griddle with just a brush of oil, they are good for breakfast, lunchboxes or travel snacks.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 63% · Fat 23% · Protein 14%
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Ingredients
For 4 servings- 2 cups240 gWhole wheat flour (atta), plus some of it reserved for dusting
- 1/4 cup30 gChickpea flour (besan)
- 2 packed cups80 gFresh fenugreek (methi) leaves, finely chopped
- 1/2 cup120 gPlain low-fat yogurt
- 1 tbsp10 gFresh ginger, grated
- 2 small10 gGreen chillies, finely chopped
- 1/2 tspGround turmeric
- 1 tspRed chilli powder
- 1 tspCumin seeds
- 1 tbsp9 gSesame seeds
- 1 tsp6 gSalt
- 2 tsp9 gSunflower oil, for the dough
- 2 tsp9 gSunflower oil, for cooking
- 1/4 cup, as needed60 gWater
Steps
- 1
Pick the fenugreek leaves from their stems, wash them well in several changes of water, drain and chop finely.
- 2
Set aside 2 tbsp of the whole wheat flour for dusting.
- 3
In a large bowl, mix the remaining wheat flour, chickpea flour, turmeric, chilli powder, cumin seeds, sesame seeds and salt.
- 4
Add the chopped fenugreek, grated ginger, green chillies, yogurt and the 2 tsp oil for the dough, and rub everything together with your fingers.
- 5
Add the water a little at a time and knead into a soft, smooth dough that does not stick.
- 6
Cover the dough and let it rest for 15 minutes.
- 7
Divide the dough into 12 equal balls.
- 8
Dust a ball with the reserved flour and roll it into a thin circle about 15 cm (6 in) across.
- 9
Heat a tawa or heavy non-stick pan over medium-high heat.
- 10
Cook the thepla for about 30 seconds until small bubbles appear, then flip it.
- 11
Cook the second side for 30 seconds, brush lightly with a little of the cooking oil, flip and press gently with a spatula until golden spots appear on both sides.
- 12
Repeat with the remaining dough, stacking the cooked theplas in a cloth-lined container to keep them soft.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the yogurt with a plain unsweetened soy or coconut yogurt labelled vegan.
- If you can't find fresh fenugreek, use 3 tablespoons of dried fenugreek leaves (kasuri methi) mixed with 1 1/2 cups chopped fresh spinach.
- Use any neutral oil such as canola or peanut oil instead of sunflower oil.
- For a milder thepla that kids may prefer, leave out the green chillies and halve the red chilli powder.
Storage
Cool completely, then wrap in a cloth or foil inside an airtight container and refrigerate within 2 hours for up to 3 to 4 days, reheating on a hot pan until steaming hot. They also freeze well with parchment between each one for up to 1 month; reheat from frozen on a griddle.
Make ahead
You can make the dough up to 1 day ahead and keep it covered in the fridge, letting it come to room temperature before rolling. The fenugreek can also be washed, dried and chopped a day ahead and refrigerated.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (148 g) | Per 100 g | |
|---|---|---|
| Calories | 313 kcal | 211 kcal |
| Protein | 11.9 g | 8 g |
| Carbohydrates | 51.8 g | 35 g |
| of which sugars | 3.4 g | 2.3 g |
| Fiber | 8 g | 5.4 g |
| Fat | 8.3 g | 5.6 g |
| of which saturated | 1.3 g | 0.9 g |
| Sodium | 633 mg | 428 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
