Best Gujarati Methi Thepla Recipe
Thepla is a soft Indian flatbread originally from Gujarat, a state in India. There are different types of Theplas, like Masala Thepla & Dudhi Thepla (called लौकी in Hindi), etc. Infact it has many names like long melon, New Guinea bean and Tasmania bean, calabash, bottle gourd,or white-flowered gourd. It's latin name is Lagenaria siceraria. The recipe which we are looking at today is Methi Thepla made of fenugreek (મેથી).
Type: Main Course, Snack
Recipe Yield: 4
Preparation Time: 5 mins
Cooking Time: 15 mins
Total Time: 20 mins
Methi Thepla Recipe explained step by step below. If you would like to jump directly to the recipe click below. Before I take you through ‘How to make Methi na Thepla recipe’, I would like to talk more about details & the history.Jump to Recipe
Thepla is a soft Indian flatbread originally from Gujarat, a state in India. There are different types of Theplas, like Masala Thepla & Dudhi Thepla (called लौकी in Hindi), etc. Infact it has many names like long melon, New Guinea bean and Tasmania bean, calabash, bottle gourd,or white-flowered gourd. It’s latin name is Lagenaria siceraria. The recipe which we are looking at today is Methi Thepla made of fenugreek (મેથી).
How is Thepla different from Paratha?
Methi Thepla is very different from Methi Paratha. The major difference is the ingredients and the end product look and feel. Theplas are much softer and thinner than the Parathas. You add some besan (gram flour) while making Thepla whereas in a paratha we just use regular wheat flour.
How is Thepla different from Chapati?
Again, both are termed as flatbreads, but are very different. I would say ingredients differs a lot. Chapati is made from white wheat flour, salt and water. Thepla would have much more ingredients. Thepla is a dish in itself and can be eaten alone or with limited sides like Achar (Pickle), Dahi (Curd) or Tea. Chapati is usually accompanied with Sabji (vegetables), meat or dal (curry).
This Methi Thepla recipe is a meal prep recipe which will help you make quick Methi Theplas. You can make a larger quantity in advance, pull the dough out and have soft fluffy Methi Theplas ready in minutes. Watch out for the Ways to store the dough which will definitely save lots of time. With this Methi na Thepla premix it will be easy to prep for travel, bachelors. So get ready to make and have Maa ke haat (types) ka Methi Thepla.
Methi Thepla Recipe & Premix
- 2 cups Fenugreek Leaves (मेथी)
- 3 cups Wheat Flour (गेहूं का आटा)
- ½ cup Gram Flour (बेसन) Optional
- 1½ tbsp Sesame Seeds (तिल) Optional
- 2 tsp Red Chilli Powder (लाल मिर्च पाउडर)
- 1 tsp Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) Optional
- ½ tsp Garam Masala (गरम मसाला)
- 1 tsp Carom Seeds (अजवाइन)
- 1 tsp Coriander powder (धनिया पाउडर)
- ½ tsp Turmeric Powder (हल्दी पाउडर)
- 3 tbsp Oil (तेल)
- 1 tsp Salt
- 4 tbsp Curd
- 1 cup Water
Follow these 6 steps to meal prep Gujarati Methi Thepla at home.
- Wash fresh methi thoroughly with water. I will suggest soaking it in water for about 10 mins to get rid of any dirt (Though this is not recommended, if you don’t get fresh methi you can substitute it with Kasuri methi).
- Remove the methi and dry it thoroughly. You can do so by spreading it on paper towels or cloth. Make sure to remove the moisture completely by drying it well. This premix for meal prep will not last long in case of any moisture.
- Finely chop methi and keep it aside.
- Next, take wheat flour, gram flour, oil and mix it properly. Rub flour with oil to get even coating on whole flour. Once oil is mixed add all the remaining masalas from the ingredients list.
- Add chopped methi in it.
Your premix is ready which can easily make about 20 to 25 gujarati methi thepla.
- You should store this dough in an air tight container. It lasts for about 2 to 3 months if stored in a freezer and for about 2 weeks if in a refrigerator.
- Add 4 tbs curd and water as needed and prepare a soft dough.
- You don’t need to rest the dough and start preparing the Thepla instantly.
- Make small balls from the dough and roll it round, like a roti (bread).
- Heat a flat pan and use 1 tsp oil with each thepla.
- Serve it hot with pickle or curd
- I like to have Methi thepla with Milk or Tea. But I like it crispy, so adding that oil is very important while cooking. Tell me if you liked the crisp or the soft version?