Fenugreek flatbread or 'methi thepla' is an Indian flatbread made with whole wheat flour, spices, and fenugreek leaves (also known as methi).
It is a very popular lunch item for kids and adults alike. Also they store well and ideal during travel as homemade snack.
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Methi thepla ingredients
The main ingredient of fenugreek flatbread is fresh fenugreek leaves, also known as methi. If you do not find fresh methi leaves then you can use dried fenugreek leaves (Kasuri methi) after soaking them in water for about 30 minutes.
Sometimes besan or chickpea flour is added but it is optional.
The complete list of ingredients include
- Whole wheat flour (atta)
- Fresh methi leaves or soaked dried fenugreek leaves.
- Yogurt
- Oil
- Salt
- Sesame seeds
- Carrom seeds (ajwain seeds)
- Turmeric powder
- Red chili powder
- Water
- Ginger
- Serrano pepper
Where to buy fenugreek leaves?
Fresh fenugreek leaves are easily available in Indian grocery stores. It is also easy to grow them at home using fenugreek seeds, in a matter of few weeks.
What is the difference between thepla and paratha?
The main difference between paratha and thepla is that paratha is usually stuffed with a filling. On the other hand, all the ingredients are mixed to make the thepla dough. The dough balls are then rolled and cooked into flatbread.
How to make methi thepla?
Methi thepla is quite easy to make however the main task is to pluck the leaves from the stem of the fenugreek stalks. Rinse them thoroughly with water before using.
The next step is to make the dough by mixing methi leaves and spices in the whole wheat flour followed by rolling and finally cooking them on a skillet.
How to make thepla dough?
Thepla dough can be kneaded using a food processor, stand mixer or by hands. To make thepla dough in food processor, fix the dough blade in the food processor bowl, then add the methi leaves followed by whole wheat flour and rest of the ingredients except water.
Start the food processor on the dough setting or slow setting and allow the dough to knead. Since there is moisture in the fenugreek leaves and yogurt, you may not need to add water to make the dough.
If needed, add only a tablespoon of water at a time and continue to knead into a soft and non-sticky dough ball.
How to roll and cook thepla step by step?
Make a small dough ball and roll it by dusting in whole wheat flour. Roll it into a round shape of about 6-7 inches diameter and one millimeter in thickness.
On a hot skillet cook the thepla on both sides on medium high flame until golden brown. Apply some oil on both sides while cooking.
What to eat with methi thepla?
Methi thepla is served with chunda - a green mango relish, some yogurt and some pickle. Methi thepla can be eaten as a snack, breakfast, or as main meal.
How long can you store thepla?
Fenugreek flatbread store well at room temperature for 3-4 days. They can be refrigerated for upto a week. They also freeze well for upto a month.
Don't forget to check out these Indian bread recipes
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📖 Recipe
Methi Thepla - Fenugreek Flatbread
Equipment
Ingredients
- 3 cups Whole wheat flour (atta) (360 grams, more for rolling)
- 1 Bunch Methi leaves (90 grams fresh fenugreek leaves)
- 1 cup Yogurt
- 2 teaspoon Oil
- 1 teaspoon Salt
- ½ tablespoon Sesame seeds
- 1 teaspoon Carrom seeds (ajwain seeds)
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder (adjust as per taste)
- 2 tablespoon Water (more if needed)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Serrano pepper (finely chopped)
Instructions
Prep methi leaves
- From the fresh fenugreek leaves bunch, pluck the leaves and discard the stem.
- Rinse the methi leaves thoroughly well in water.
Making thepla dough in food processor
- Fix the dough blade in the food processor bowl
- Put methi leaves, whole wheat flour, and all the ingredients except water in the food processor bowl.
- Start the food processor on dough setting or low setting.
- Continue until a soft dough ball is formed. Add water, only if needed, a tablespoon at a time, from the feeder.
Rolling thepla
- Heat a skillet on medium high.
- Take about 30 grams of dough and make a ball (about an inch in size).
- Dust it with dry whole wheat flour and flatten it with your fingers.
- Role the dough into a very thin round disc of 6-7 inches diameter (about a millimeter thickness). Dust with dry flour as needed to ensure it does not stick while rolling.
Cooking thepla on a skillet
- On the hot skillet, place the rolled thepla.
- Allow to cook until you see a few bubbles and then flip it.
- Allow to cook the second side until bubbles are formed and there are some brown spots.
- Apply oil on first side, flip and cook until well done.
- Apply oil on second side, flip and cook until well done.
- Thepla is cooked well when you see some brown spots on each side.
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