Methi Thepla Recipe – Easy Indian Flatbread with Wheat & Besan

Last Updated on 4 months by Neha Deshmukh

Methi Thepla Recipe – Easy Indian Flatbread with Wheat & Besan

Hey everyone! If you’re anything like me, you absolutely love a good thepla. It’s the perfect grab-and-go breakfast, a fantastic addition to a packed lunch, or even a comforting snack with a cup of chai. Today, I’m sharing my family’s favorite Methi Thepla recipe – it’s easy, flavorful, and always a hit! I first made these when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But now? It’s a staple in our home.

Why You’ll Love This Recipe

This Methi Thepla recipe isn’t just about deliciousness; it’s about convenience and wholesome goodness. It’s a fantastic way to sneak in some greens (hello, methi!), and the combination of flours makes it incredibly satisfying. Plus, they stay soft for hours, making them ideal for travel or busy days. Trust me, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to make these amazing Methi Theplas:

• 1 cup Wheat Flour (approx. 150g)
• ½ cup Besan (Gram Flour) (approx. 75g)
• ½ cup Bajre ka Atta (Pearl Millet Flour) (approx. 75g)
• 1 cup Methi (Chopped Fenugreek Leaves) (approx. 50g packed)
• 1 teaspoon Turmeric Powder (approx. 5g)
• To taste Salt (approx. ½ – 1 tsp)
• 1 teaspoon Red Chili Powder (adjust to your spice preference) (approx. 5g)
• 1 teaspoon Cumin Powder (approx. 5g)
• 1 teaspoon Coriander Powder (approx. 5g)
• ½ teaspoon Carom Seeds (Ajwain) (approx. 2.5g)
• 1 teaspoon Green chili-ginger paste (approx. 5g)
• 2 tbsp Oil (approx. 30ml) + extra for cooking

Ingredient Notes

Let’s talk ingredients! This is where the magic really happens.

• Methi (Fenugreek): Don’t skip the methi! It adds a beautiful, slightly bitter flavor and is packed with iron and vitamins. Fresh methi is best, but you can use dried methi leaves (kasuri methi) – just use about 2 tablespoons and soak them in warm water for 15 minutes before adding.
• The Flour Blend: The combination of wheat, besan, and bajra flour is key. Wheat flour provides structure, besan adds a lovely flavor and crispness, and bajra flour makes the theplas more nutritious and gives them a slightly rustic texture.
• Spices: We’re using a classic blend of turmeric, chili powder, cumin, coriander, and ajwain. Ajwain is fantastic for digestion and adds a unique flavor. Feel free to adjust the chili powder to your liking – I like mine with a little kick!
• Green Chili-Ginger Paste: This adds a wonderful freshness and zing. You can make your own by blending equal parts green chilies and ginger with a little water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the wheat flour, besan, bajre ka atta, and chopped methi leaves.
2. Add the turmeric powder, cumin powder, coriander powder, salt, red chili powder, carom seeds, and green chili-ginger paste. Mix everything well with your hands.
3. Gradually add water, a little at a time, and knead the dough. Use your palms to really work it – this is important for developing the gluten.
4. Keep kneading for about 6-7 minutes until the dough is smooth and elastic. If it feels too dry, add a tiny bit of oil.
5. Cover the dough with a damp cloth and let it rest for 10-20 minutes. This allows the flours to hydrate and makes the theplas softer.
6. Divide the dough into 4-5 equal portions and roll each into a ball.
7. Dust each ball with dry flour and roll it out into a thin circle (about 6-8 inches in diameter) using a rolling pin. Don’t worry if they aren’t perfect circles!
8. Heat a griddle (tava) over medium heat and lightly grease it with oil.
9. Place a thepla on the hot tava and cook for a minute or two until you see golden brown spots appear. Flip it over and cook the other side.
10. Apply a little oil on both sides while cooking. This gives them that lovely, slightly crispy texture.
11. Repeat with the remaining dough portions.
12. Serve warm!

Expert Tips

• Kneading is Key: Don’t rush the kneading process. A well-kneaded dough will result in softer theplas.
• Resting Time: Letting the dough rest is crucial. It allows the flours to absorb the water and develop a better texture.
• Rolling Thin: Roll the theplas as thin as possible for the best texture.
• Medium Heat: Cooking on medium heat ensures they cook through without burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend. I’ve had good results with a mix of rice flour and potato starch.
• Spice Level Adjustment: Reduce or increase the amount of red chili powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Regional Variations: In Gujarat, theplas are often made with a little bit of yogurt in the dough. Rajasthani theplas sometimes include grated radish.

Serving Suggestions

Methi Theplas are incredibly versatile!

• Enjoy them warm with a dollop of yogurt, pickle (my personal favorite is mango pickle!), or your favorite chutney.
• They’re perfect for packing in lunchboxes.
• They make a great snack with a cup of masala chai.

Storage Instructions

• Room Temperature: Store cooked theplas in an airtight container at room temperature for up to 2 days.
• Refrigerator: You can store them in the refrigerator for up to 4 days. Reheat gently on a tava or in a microwave.
• Freezing: Yes! You can freeze uncooked theplas. Place them between sheets of parchment paper to prevent sticking and store in a freezer-safe bag for up to 2 months. Cook directly from frozen – you may need to cook them for a little longer.

FAQs

1. What is the best way to knead the thepla dough for a soft texture?

Kneading for at least 6-7 minutes is key! Use the heel of your hand and really work the dough. Adding a little oil if it feels too dry can also help.

2. Can I make the thepla dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

3. What is Bajre ka Atta and can it be substituted?

Bajre ka Atta is pearl millet flour. It adds a lovely nutty flavor and nutritional value. If you can’t find it, you can substitute it with more wheat flour or sorghum flour.

4. How do I prevent the theplas from becoming hard?

Don’t overcook them! Cook them on medium heat and apply oil generously while cooking. Resting the dough properly also helps.

5. What are some good accompaniments for Methi Thepla besides pickle and chutney?

Try serving them with a side of raita, a simple dal, or even a vegetable curry.

6. Can I freeze the uncooked theplas?

Yes, you can! Just make sure to separate them with parchment paper to prevent sticking.