Thepla Recipe (Multigrain Methi Thepla)

methi thepla rolls placed stacked vertically in white square plate on a dark blue black board

4.87 from 61 votes

Thepla Recipe (Multigrain Methi Thepla)

Thepla recipe comes from the Gujarati cuisine and are popular flatbreads made with an unleavened dough of whole grain flours, yogurt, spices & herbs with or without the addition of veggies or greens like Fenugreek Leaves (Methi). This Methi Thepla recipe is a spiced, savory, healthy flatbread made with fresh fenugreek leaves, whole wheat flour, gram flour and millet flours.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Snacks

Cuisine: Gujarati

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Methi Thepla

Calories: 136kcal

Author: Dassana Amit

Ingredients

1 cup fenugreek leaves (fresh methi) - tightly packed
1 cup or (120 grams) whole wheat flour
¼ cup or (40 grams) gram flour (besan)
¼ cup or (40 grams) pearl millet flour (bajra flour)
¼ cup or (40 grams) sorghum flour (jowar flour)
1 inch ginger - crushed to a paste
½ to 1 teaspoon green chillies - chopped, crushed to a paste
½ teaspoon red chili powder or cayenne pepper
½ teaspoon turmeric powder
½ teaspoon cumin powder (ground cumin)
½ teaspoon Coriander Powder (ground coriander)
¾ teaspoon salt or add as required
1 tablespoon oil
4 to 5 tablespoon Curd (yogurt) or water for kneading or add as required
oil as required for roasting thepla

US Customary - Metric

Instructions

Kneading dough

Rinse the methi leaves in running water a few times getting rid of any dirt or mud clinging on them. Then drain them really well and chop finely.
In a mixing bowl, take whole wheat flour, gram flour, sorghum flour and pearl millet flour.
I have used millet flours but you can skip them if you don't have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.
Add all the ginger and green chilli paste, followed by the spice powders - red chilli powder, turmeric powder, cumin powder, coriander powder.
Season with salt. Add 1 tablespoon oil.
Add the finely chopped fenugreek leaves. Mix everything well.
Add curd or yogurt. For a vegan option add very little water instead of curd.
Mix again and knead into a dough. Don't add water while kneading as methi leaves will release water.
Knead to a soft and smooth dough. Add more curd if needed while kneading.

Rolling to flatbreads

Make medium sized balls from the dough.
Take a medium sized ball and sprinkle some flour on it.
With the rolling pin begin to roll the dough to a round or disc of about 7 to 8 inches in diameter.

Cooking thepla

On a hot tawa or skillet, place the rolled dough. Flip when one side is partly cooked, about one-fourth or half cooked.
You will see some faint air pockets on the top and this is the time when you need to flip it.
Spread oil on this side. Flip the thepla again when the second side is half-cooked.
Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
You can also press the thepla with spatula while cooking.
Remove and keep it in a roti basket.
Serve Methi Thepla hot or warm or at room temperature.

Serving suggestions

Enjoy Thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda.
You can also eat these with a simple Batata nu Shaak. These flatbreads also pairs well as a side snack with Masala Chai or Ginger Chai.

Storage

Methi Thepla are best when enjoyed either right away or later the same day. They will keep well for up to 3 to 4 days when you make them without curd.
So if you want to have them later after a few days, do not add curd as it will lessen its shelf life. Simply knead the dough with water. Store cooled flatbreads in an airtight container and keep at room temperature.
They also freeze well. Simply wrap a stack of cooled Thepla in foil before storing in an airtight freezer bag, and keep in the freezer for up to 1 month.
Thaw in the fridge and later reheat these flatbreads either in a skillet on the stove or in the oven for just a few minutes until warm.

Video

Notes

Flours: You can include various combinations of flours with different ratios. However, always add more whole wheat flour. With lesser amounts of wheat flour, the texture can become chewy or hard and you won't be able to roll the dough easily. A relevant point to be remembered is not to increase the amount of gram flour (besan) too much. This can make the texture hard and dry.
Dough consistency: The dough has to be smooth, soft, and pliable. If your dough looks hard, the texture will become dry and hard. With a soft and sticky dough, you won't be able to roll evenly and it may tear. To correct hard dough, add a few tablespoons of curd or water and knead. For a sticky dough, add some wheat flour.
Longer storage: If you want to make these flatbreads for a journey or you plan to store it for some days. Then add about 3 to 4 tablespoons of oil to the flour, while you form the dough. Not only adding oil will make thepla soft but also help in preserving them for some days. Omit to add the curd (yogurt) as it decreases the shelf life of thepla.
Spicing: For a spicy version add more green chilies and red chili powder. You can always add less or more ground spices and green chilies according to your preferences.
Fats: For roasting, you may use ghee (clarified butter) instead of oil.
Other Greens: You can make this recipe with green leafy vegetables like spinach, moringa leaves or amaranth leaves.

Nutrition