Serves 12
60 min
Methi Thepla
Recipe GLPRbff91bf9ec608e
Gujarati methi thepla is a savory, crispy hand-rolled flatbread infused with fresh fenugreek leaves and aromatic spices. These thin, oil-fried pancakes are soft yet sturdy, making them perfect for wrapping curries or enjoying as a side dish. Each thepla carries the warmth of ginger, green chilies, and toasted spices in every bite.
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Ingredients
2 cups Wheat flour (atta)
¾ cup Fresh fenugreek leaves (methi), plucked, washed, and finely chopped
½ teaspoon Carom seeds (ajwain), optional
1½ teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Red chili powder
¼ teaspoon Turmeric powder
1 teaspoon Ginger paste
2 small Green chilies, finely chopped
5 tablespoons Oil for dough and frying
to taste Salt
½ cup Warm water
as needed Dry wheat flour for dusting
Directions
In a large mixing bowl, combine the wheat flour with all the dry spices: red chili powder, turmeric powder, coriander powder, cumin powder, and carom seeds if using. Add salt to taste and mix well with a spoon until evenly distributed.
Add the finely chopped green chilies, ginger paste, chopped fenugreek leaves, and 3 tablespoons of oil to the flour mixture. Using your fingertips, rub the ingredients together until the mixture resembles coarse breadcrumbs with a crumbly texture.
Gradually add warm water, a little at a time, while mixing gently with your fingertips. Knead until a semi-soft dough forms—it should be neither too hard nor too soft. Cover the dough with a damp cloth and let it rest for exactly 15 minutes. Do not let it rest longer, as the fenugreek leaves will release moisture and make the dough sticky.
After 15 minutes, knead the dough once more to bring it together. Divide the dough into 12 equal smooth balls. Flatten each ball slightly between your palms to create a thin disk.
Heat a griddle (tawa) or cast-iron skillet over medium heat. While the griddle heats, dust one flattened ball with dry flour and roll it out on a rolling board using a rolling pin to a thin circle approximately 5–6 inches in diameter.
Once the griddle is hot, carefully place the rolled thepla onto it. Cook for 30–40 seconds or until small bubbles begin to form on the top surface.
Flip the thepla using a spatula. Drizzle a little oil on the cooked side and spread it evenly across the surface.
Flip the thepla again and gently press it with the spatula while cooking until the underside is fully cooked with no doughy spots remaining. Add a bit more oil to the top and flip once more, pressing lightly as it finishes cooking.
Once both sides are golden and cooked through, transfer the thepla to an insulated container lined with a paper towel at the bottom (to absorb steam and prevent sogginess). Repeat the rolling, cooking, and oiling process with the remaining dough balls.
