Methi Thepla is a popular Gujarati Flatbread made with Whole Wheat Flour and Fresh Methi leaves (Fenugreek) along with spices. These Theplas are very easy to make and can be stored for 3-4 days, making it a great snack option while travelling. The best thing about these are that you could have it at any time be it breakfast, lunch or dinner or even as snack in between meals.
Though methi has so many health benefits, still many of us avoid eating this wonder herb because of its bitter taste. Methi theplas are for sure one of the best ways of including methi in our day to day diet apart from other preparations like Whole wheat Methi buns, Methi mutter paneer, Palak methi aloo ke subzi, Methi chicken.
In fact these theplas are one of the best ways of including fresh methi leaves specially for kids who are fussy about green vegetables but love to have parathas.
Whole wheat flour (Aata) – 2 cups
Yogurt / Curd – 2/3rd cups
Fresh Fenugreek leaves (methi) – 1 cup
Green chillies, chopped – 3-4 (optional)
Red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Roasted cumin powder – 1/2 teaspoon
Asafoetida – 1/4th teaspoon
Sesame seeds – 1 tablespoon
Carrom seeds – 1/2 teaspoon
Salt to taste
Oil – 1 tablespoon
1/2 cup oil to roast the theplas
Clean the methi leaves, wash and finely chop them. I like to use the stem finely chopped as it adds extra fiber to the theplas, however you could discard them if you feel that they are really hard.
In a large mixing bowl add flour, spice powders, carrom seeds and sesame seeds mix well and add the chopped methi leaves, chopped green chillies and curf along with salt. Mix all ingredients well until it resembles a crumble.
A lot of people use besan along with aata to make the theplas, which I feel is fine when you have the theplas fresh, but if you plan to store them for a longer time or carry them while you are travelling, its always better to avoid the besan as it tends to make the theplas dry.
While making the dough ensure that the dough is firm, soft dough makes it difficult to roll out the theplas and if the dough is too hard then the theplas turn out dry.
To keep the theplas softer for a linger duration apply a small amount of ghee or butter on one side of the thepla soon after you remove it from the tava.
Ensure that you allow the theplas to cool down to room temperature before you pack them.
Methi leaves are easily available but if you don’t have them or are unavailable then you could replace it with dry methi leaves or Kasoori Methi.
If using dried methi leaves reduce the quantiy to 1/3rd of the fresh ones, as dried herbs are stronger in flavor than the fresh ones.
A lot of people like to add sugar to the thepla dough, I have not added, however if you wish you could add around a teaspoon of sugar.