Methi Thepla

Methi Thepla is a soft flatbread made with fenugreek (methi), and a few spices for a delicious savory snack or breakfast!

If you’re anything like us, we love to have a variety of snacks to pair with chai. If you need a snack when enjoying your daily cup of chai, you need to have a variety of snacks ready to go at home!

This methi thepla is the perfect savoury snack or breakfast to prepare ahead of time.

Methi Thepla is a delious savory snack or breakfast

Methi or fenugreek is a unique plant that can be a vegetable, herb or spice.

You might have fenugreek seeds in your pantry, use Kasuri methi (dried fenugreek) as a finishing herb, or be familiar with the vegetable used in a popular stir-fry called aloo methi (fenugreek stir-fry with potatoes).

For this methi thepla recipe, we’re methi two ways. We’ll add fresh or frozen fenugreek greens or leaves and dried fenugreek leaves (kasuri methi) in the thepla dough.

This methi thepla is a classic Indian snack!

If you’re looking for a snack to have on hand for an easy breakfast or a no-guilt snack with your afternoon chai, these methi theplas are perfect! You’ll love these methi theplas puris, they:

• are nutritious and wholesome made with roti atta and besan (chickpea flour)
• can be made with fresh or frozen methi (fenugreek)
• tastes just a little spicy, and a little tangy
• can be prepared ahead of time and frozen
• are the perfect thing to roll up and dip in your favorite chai!

Recipes you’ll love

If you’re looking for similar breakfast, appetizer or snack recipes, here are some of our favorites:

• Aloo Paratha: Potato Stuffed Flatbread
• Masala Roti: Easy Soft & Spicy Flatbread
• Khaman Dhokla: Savory Gram Flour Cake
• Daal Puri: Crispy Flatbread with Lentil Stuffing
• Masala French Toast: Quick and Easy Indian Breakfast

Ingredients & Tools

• Fenugreek or methi – this recipe works with both fresh or frozen fenugreek, whichever you prefer.
• Dry methi/fenugreek leaves/kasuri methi – Kasuri Methi is a great ingredient to have on hand for cooking Pakistani or Indian foods. It has an earthy flavor and is a great finishing spice for many curries like Kat-a-Kat or White Chicken Karahi!
• Chapati or Roti Atta – Roti atta is a specific type of flour found in Indian/Pakistani stores, made with stone-ground whole wheat flour. It is possible to approximate it by making a blend of all-purpose and whole wheat flours.
• Chana atta / Besan / Gram Flour – this is a flour made from the gram chickpea, found in many Asian stores. It adds an earthy, nutty flavor to the roti, and is also high in protein!
• Spices – carom seeds, sesame seeds, red chilli powder, turmeric powder – the combination of these spices really complement the methi.
• Ginger, green chilli and cilantro – these herbs add a little heat and fresh flavor to the thepla.
• Yogurt – The yogurt add a slight tang and moisture to the theplas.
• Oil – There is a little oil in the dough – you can use any type – typically vegetable oil or canola oil works best. The same type of oil can also be brushed onto the theplas when cooking them on the pan.
• Rolling Pin – we prefer using a thin wooden rolling pin for all our rotis and puris, for best results.

How to make Methi Thepla?

Combine the ginger and green chilli to make a paste in a blender, or use a mortar and pestle to crush them.

In a large bowl, add all the ingredients except oil.

Next, add 1 -2 tablespoons of oil and mix well.

Use your hand to make dough. The fenugreek leaves and cilantro will release a lot of moisture, so work the dough a little before adding any water.

If the dough is dry, add a little more yogurt or water, if needed. It should be a very soft dough.

Once the dough is ready, add a couple of tablespoons of water and cover the bowl with plastic wrap or a moist dishtowel.

Keep it aside for 30 minutes for the dough to absorb all the flavors

Make balls of golf ball size, or you can adjust the size to your preference.

Sprinkle your work surface or countertop with a little bit of flour.

Roll out one ball of dough, about 6-8 inches in diameter.

Preheat a frying pan, cast iron skillet or a tawa on medium-high heat.

Once the pan is heated, dust any excess flour from the thepla then transfer the rolled out thepla to the pan to cook one thepla at a time. Cook for a minute until you start seeing bubbles. Flip and cook the other side.

Then, brush one teaspoon of oil. Flip coat the other side with oil and cook for a couple of minutes until both sides are golden brown.

Tips and Serving Suggestions

Recipe Tips:

• If the dough is too difficult to work with, oil your rolling pin to help you roll out the dough.
• If your find that the yogurt is too sour, or that methi is bitter, add a little sugar to your dough to balance the flavors.

Storage Tips:

• Store leftover theplas in an airtight container in the fridge for 3-5 days.
• You can also par-cook the theplas, cool completely, then freeze. To re-heat frozen theplas, brush both sides with a little oil and heat over medium-high heat.

Methi Thepla is delicious with a little bit of plain yogurt, achaar/pickle, or your favorite chutney. Serve it with a cup of tea for the perfect afternoon snack or breakfast!

• Mint Raita: Easy Yogurt Sauce
• Aam ki Launji – Keri / Raw Mango Chutney
• Gajar Ka Achaar – Carrot Pickle
• Doodh Patti Chai / Karak Chai

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess