Methi Thepla Recipe

I absolutely love this recipe because it combines the wholesome goodness of whole wheat and the earthy flavor of fresh fenugreek, creating a nostalgic comfort food that reminds me of home-cooked meals. Plus, the combination of spices like cumin, coriander, and chili powder gives it that delightful kick, making every bite a flavor-packed adventure that pairs perfectly with a side of yogurt or pickle!

Methi Thepla is one of my all-time favorite foods. I love the blend of flavors and the way its combination of ingredients gives it a nutritional boost.

Whole-wheat flour, gram flour, and fresh fenugreek leaves constitute the base of the dish. These ingredients supply me with a good amount of fiber and protein, which I know keeps me feeling full for a long time.

The base is then made into a dough with the addition of yogurt and spices, including turmeric and ginger-garlic paste. The dough is then rolled out in the usual way, but then I think the magic happens.

Ingredients

Whole Wheat Flour:
Having a high fiber content, it advances digestion and brings stability to blood sugar.

Gram Flour (Besan):
Provides excellent nutritional benefits because it is packed with protein.

Fenugreek Leaves:
Replete with vitamins, boost taste, and help with metabolism.

Yogurt:
Provides moisture, helps with digestion, and supplies probiotics.

Ginger-Garlic Paste:
Enhances taste and possesses anti-inflammatory characteristics.

Ingredient Quantities

• 1 cup whole wheat flour
• 1/4 cup gram flour (besan)
• 1 cup fresh fenugreek leaves, finely chopped
• 2 tablespoons yogurt
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon cumin seeds
• Salt, to taste
• 2 tablespoons oil (for the dough)
• Oil or ghee for cooking
• Water, as needed for kneading

Instructions

1. In a large mixing bowl, whisk together the following: whole wheat flour; gram flour; chopped fenugreek leaves; turmeric powder; red chili powder; coriander powder; carom seeds; cumin seeds; and salt. Mix well.

2. Introducing ginger-garlic paste, yogurt, and 2 tablespoons of oil to the dry ingredients is the next step in making this dish. You will mix these ingredients together thoroughly to ensure everything is fully combined.

3. Add water slowly, in small amounts, and mix into the combination to create a soft, yet suitable, dough. One should be able to make an impression in the dough with a finger, and it should retain that shape after the finger is removed. This means that the dough is just the right consistency to work with.

4. A damp cloth should cover the dough so that it can rest for about 15 to 20 minutes. This allows the flavors to blend and the dough to become more pliable.

5. Following a period of rest, separate the dough into equal-sized portions, each about the size of a golf ball.

6. On a surface dusted with flour, take each portion of dough and roll it into a thin, round disc that is about 6 to 7 inches in diameter. Use a rolling pin to ensure it is of even thickness throughout.

7. Preheat a griddle or tawa on medium heat. When it is hot, lay a rolled thepla onto the griddle.

8. Prepare one face for approximately 30 seconds, or until light bubbles appear, and then turn it over. Anoint the surface facing up with oil or ghee and press down gently with a spatula.

9. Flip it once more and brush the other side with a little oil or ghee, cooking until both sides have golden brown spots and the thepla is cooked through.

10. Take the remaining dough balls and repeat the process, cooking them on the griddle until they are thoroughly done. When all the dough balls have been cooked, serve the finished product hot, accompanied by your choice of yogurt, pickle, or chutney.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rolling pin
5. Clean surface for rolling (like a countertop or pastry board)
6. Damp cloth (for covering dough)
7. Griddle or tawa
8. Spatula
9. Knife or dough cutter (optional)

FAQ

• What is the purpose of using yogurt in Methi Thepla?The dough becomes moister, and therefore softer, because of the addition of yogurt. The itty bit of yogurt that is in the dough also gives the thepla a very nice tang.
• Can I use dried fenugreek leaves instead of fresh?Certainly, dried fenugreek leaves (kasuri methi) can be used, but they should be used in moderation. Only about 1/4 cup should be used because they pack in much more concentrated flavor than fresh leaves.
• How do I store leftover theplas?Wrap them in aluminum foil or store in an airtight container for up to 3 days. For longer storage, refrigerate.
• What can I serve with Methi Thepla?Yogurt or pickle are the traditional accompaniments to theplas, but you can serve them with any of the following: chutney, curry.
• Is it necessary to use gram flour?It is not required to use gram flour, but it contributes a hint of nuttiness and enhances the texture.
• How can I make the theplas spicier?Add finely chopped green chilies to the dough or increase the amount of red chili powder.
• Can the theplas be made without oil?Making the thepla soft requires oil, but you can decrease the amount used if you’d like a less oily thepla. Applying oil or ghee while cooking thepla is optional.

Substitutions and Variations

1/4 cup gram flour (besan) can be substituted with flour made from chickpeas.
1/2 cup dried fenugreek leaves (kasuri methi) can be used instead of 1 cup fresh fenugreek leaves.
A substitute for 2 tablespoons of yogurt is 1 1/2 tablespoons of buttermilk or sour cream.
You can substitute 1/2 teaspoon carom seeds (ajwain) with a pinch of dried thyme.
1 teaspoon ginger-garlic paste can be replaced with 1/2 teaspoon ginger paste and 1/2 teaspoon garlic paste separately.

Pro Tips

1. Freshness of Fenugreek Leaves Ensure the fenugreek leaves are fresh to avoid a bitter taste. Wash them thoroughly and pat them dry before chopping to prevent excess moisture from making the dough too sticky.

2. Kneading Technique Gradually add water when kneading the dough to avoid making it too sticky. Adding water slowly will give you better control over the dough’s consistency. Aim for a soft and pliable dough that’s not too sticky.

3. Resting the Dough Allowing the dough to rest under a damp cloth is crucial as it helps the gluten to relax, making it easier to roll out the theplas. If time permits, extend the resting period to 30 minutes for improved texture.

4. Uniform Thickness Roll the theplas evenly, ensuring uniform thickness to prevent uneven cooking. Dust the surface and rolling pin lightly with flour to prevent sticking, but avoid using too much to maintain the flavor.

5. Cooking Temperature Heat control is essential. Ensure the griddle is adequately preheated to medium heat before cooking. Cooking on medium heat ensures the theplas cook through without burning. Adjust the heat if they brown too quickly or take too long to cook.