Wednesday, 12 August 2015

Methi Na Thepla (Fresh Fenugreek Flatbreads) Recipe

After my wedding, I find myself getting closer to traditional Gujarati cooking. Firstly because hubby and aai-baba love it. And of course, because when I feel the (very rare) cravings for some simple Gujju food, my mom and maasis can't be around. 

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Any Gujju worth the name "Gujju" loves methi na thepla. These very lightly spiced fenugreek flatbreads are our go-to meal when in doubt! Pair them up with a potato sukhi bhaaji (recipe will be up soon) and some homemade chhundo (sweet grated mango pickle/ relish) and you've got yourself the ultimate Gujju meal!

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Thepla easily last for about a week without refrigeration, so they make for great travel food. My most fond memories of thepla are the heaps that my maasi used to carry for our overnight train journeys to Ahmedabad. Mom used to get her amazing chhundo and sukhi bhaaji and we'd have a fest having avoided the bland train food. Those meals are some of the best travel stories I have. 

Methi na Thepla (Fresh Fenugreek Flatbreads) Recipe

Methi Na Thepla (Fresh Fenugreek Flatbreads) Recipe

Preparation Time: 15 minutes
Cooking Time: 2 minutes per thepla

Makes: 10 theplas


2 tbsps yoghurt 
2 tbsps sugar
1 cup packed fresh methi leaves (fenugreek)
2 cups whole wheat flour
4-5 garlic cloves crushed
1 tsp turmeric powder
1 tsp red chilly powder
1 1/2- 2 cups water
Salt to taste

Whole wheat flour as required for dusting when rolling
Vegetable oil as required for roasting theplas


In a small bowl whisk together sugar and yoghurt till the sugar dissolves completely. A fork should be good enough to whisk it, you don't need a whisk for this!

In a large plate take the cleaned methi (fenugreek) leaves. Add the salt, turmeric, red chilly powder and the garlic cloves. Now add the prepared yoghurt and sugar mix. Mix all of these well with your fingers.

Add the whole wheat flour and mix this dry mixture again with your fingers.

Slowly start adding water and make a hard dough like the one for paranthas. Cover and rest it for 10 minutes. 

Heat a tawa/ flat griddle pan.

Make balls of the dough of about 2 inches in diameter. Dust with wheat flour and roll out a parantha. Keep dusting while rolling, as required.

Roast on the pan on both sides till half done without oil. Then brush oil and roast on both sides till done. 

Relish hot with chhundo, pickles, yoghurt, or even chutney!