Sunday, July 7, 2013

Methi Thepla (Gujarathi flat bread using fenugreek leaves)

Thepla is a Gujarathi flat bread or roti. It has chick pea flour or besan added to the whole wheat flour which makes it very soft. I like to try different kinds of rotis since it adds variety to the food. Plus, this particular recipe uses greens which is an added bonus. My kids ate these happily with yogurt and it was one of the easier way to make them eat fenugreek leaves. Traditionally this recipe has lot of oil, but I used very minimal amount. It still tastes good. I prefer to eat this as a snack with some tea.
One Year Back - Shahi Pulav
Two Years Back - North Indian Cucumber salad - Chucumber
Three Years Back - Homemade vegetable broth
Whole Wheat flour - 2 cups
Chickpea flour / Besan - 1/2 cup
Salt - 1 1/2 tsp or to taste
Red chilli powder - 2 tsp or to taste
Fenugreek leaves - just the leaves and tender stems about 2 cups
Turmeric - a generous pinch
Yogurt - 1/2 cup
Oil - 2 TBSP for the dough and more for cooking ( I brush both sides with oil lightly using a pastry brush)
Water to make the dough

Mix all the ingredients and make a soft dough. Cover and let it sit for 20 - 30 minutes. Knead the dough and dusting with more flour, roll into thin rotis or tortillas. Cook on the hot skillet smearing some oil on both sides. Serve with plain yogurt and pickles. This will taste good with any dal or curry that is not very spicy.

This post is written for weekend cooking post that I write with Srivalli  and  Vaishali, 
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  1. My all time favourite thepla,love with some mango thokku.

  2. We always have a stock of these at home..but we add a little curd to make them soft..also depending on the season we add or minus different flours. Love the way you have presented them.

    1. Vaishali,
      I add yogurt too. I had forgotten while typing the recipe. Thanks for making me correct it. I have never tried other flours. What kind do you use?

  3. Theplas look lovely. I specially love them with mango chunda.


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