Methi na Thepla are a delicious Gujarati flatbread made with whole wheat flour, methi leaves and Indian spices. This Methi Thepla recipe follows the authentic recipe and makes soft and thin thepla.
- About
- Variations of Thepla
- Ingredients Vegan Methi Thepla
- Preparing methi/fenugreek leaves
- How to make Methi na Thepla
- How to make Methi Thepla thin and round
- Storage
- Serving Suggestion
About
Methi thepla are a delicious and nutritious flatbread made with fresh fenugreek leaves and a variety of spices.
This wholesome dish is perfect for breakfast, lunch, or dinner, and can be enjoyed on its own or paired with chutney, yogurt, or pickles. Chai is another great option.
Methi Thepla are great option when travelling as they keep well for a few days at room temperature.
Making methi thepla may seem daunting, but with a little guidance, you’ll be creating this flavorful dish in no time.
In this guide, we’ll take you through the step-by-step process of making Gujarati methi thepla, and offer tips on how to enjoy it to the fullest.
Variations of Thepla
Note that Methi Thepla are not the ONLY type of thepla so CANNOT be called just thepla.
There is a different recipe for Gujarati Thepla which are plain and so are known as plain thepla or sada thepla in Gujarati.
Addition of grated dudhi are known as Dudhi Na Thepla .
Our Oats, Juwar Methi Thepla are quite popular amongst our readers.
There is also a difference between Methi Thepla and Methi na Dhebra .
Methi Thepla and Methi Dhebra are both popular Gujarati flatbreads that incorporate fresh fenugreek leaves (methi) into their preparation. In Methi na Dhebra, multigrain flours such as bajri and besan are used. Dhebra are a Kathiyawadi recipe and so there is also an addition of garlic and sweetener such as gor or jaggery.
Ingredients
These are the ingredients you need specifically for Methi Thepla. By adding in extra multigrain flours, you are creating a different recipe.
Methi leaves – also known as fenugreek. This recipe is best with fresh methi leaves that are washed and finely chopped.
Note that you must use fresh methi for this recipe and not kasoori methi. Kasuri methi is used as a garnish and is not a substitute.
Whole wheat flour or chapati flour – you can use medium, brown, wholemeal or chakki atta. In India, only one style of atta is available – whole wheat flour. In the UK, different types of flours can be purchased
Yogurt – for soft methi thepla use any plain yogurt here whether full fat or low fat. Adding yogurt keeps the thepla soft, especially if they are made for travelling.
Green chilies and ginger paste – use fresh where possible.
Oil – oil is needed for the dough or moin and more is needed to pan fry the thepla. I have used olive oil but you can use other flavourless oil.
Turmeric powder
Red chilli powder
Ajwain seeds – aka carom seeds which add flavour and aid in digestion
Salt to taste
Vegan Methi Thepla
To make this recipe vegan, use any vegan yogurt.
Preparing methi/fenugreek leaves
Cleaning the leaves:
Remove the fenugreek leaves from the stems and discard any thick stems or yellowed leaves.
Rinse the leaves thoroughly under cold running water to remove any dirt or impurities using a colander or a large bowl.
Chopping or using whole:
After cleaning, you can either chop the fenugreek leaves finely or use them whole. In this recipe, I have used chopped methi leaves.
We love to use fresh methi in Baingan Methi , Methi Muthia and Methi Corn Bhajiya
How to make Methi na Thepla
In a large bowl, add the yogurt, ajwain, red chili powder, turmeric, fenugreek leaves, green chilies and ginger, salt and oil.
Mix well and add the whole wheat flour begin forming a dough.
Add warm water as required to make a soft dough. (I added water in the same measuring cup I used for yogurt)
Do not add water from the beginning as the yogurt and methi release their own moisture.
Cover the dough with clean kitchen towel, allow the dough to sit for 30 minutes.
Divide the dough into equal balls approximately lime sized small balls.
Heat a tawa or flat skillet on high heat.
Roll out the ball on a flat surface in dry flour and make round thepla. Try not to use excesive dry flour to roll the thepla, it will make thepla hard, chewy and will burn.
Place onto the hot pan and within a few moments, flip over.
On the top side, spread over a thin layer of oil
Using a spatula, flip over the thepla and again spread over the oil.
Flip again and allow small brown spots to develop.
Shallow fry on a hot griddle or tava till both sides are equally golden brown.
The trick is to work fast and keep the heat high. This prevents the thepla from becoming chewy.
If they appear to be burning or forming black spots, turn the heat down to a medium flame until the tawa cools down.
How to make Methi Thepla thin and round
Proper Methi Thepla are supposed to be almost paper thin and this is how they are also served in Gujarat.
There are a few techniques that you can use to get your thepla as thin as possible.
Keep the balls of dough small to allow you space to roll them thinner.
If possible try using a Gujarati rolling pin which is much tinner and lower in weight. This reduces the pressure when rolling.
Do not attempt to roll the thepla in one go but instead, every couple of strokes, pick the thepla, turn it and roll it again
Roll on the outer side of the thepla in one area, turn it round 90 degrees and roll again on the same side. Eventually, you will have rolled all sides of the thepla ensuring they are even.
You can see this step in the video in the recipe card below.
Storage
Before storing them in the container, allow the thepla to cool down completely to room temperature. They stay fresh up to a week in the refrigerator or 3-4 days on a kitchen worktop.
Freezing:
The dough can be frozen, then thawed to make thepla at a later date.
Roll out the thepla, place each on parchment paper, then cover with kitchen foil and store in round container. Cook directly from frozen on non-stick tawa or griddle.
Alternatively, cook the thepla and allow to cool down totally. Place each thepla between two cut parchment paper, cover the stack with kitchen foil. Put them in a ziplock bag or container and freeze for up to 3 months.
Reheat by placing on a hot non stick tawa and cook thoroughly or until piping hot.
Pro tips
Use fresh methi for the best flavour. If you use frozen methi make sure to thaw first. Avoid kasoori methi to make authentic Gujarati methi thepla.
Use only whole wheat flour for this easy thepla recipe, and avoid all purpose flour. (Maida)
You may increase or decrease amount of methi to your liking.
Adjust spice level according to your preference.
Do not compromise in using oil as less oil results in chewy thepla
Try not to use too much dry flour when rolling out the thepla.
If possible, roll out all the thepla in one go, then cook to ensure they cook at the correct speed.
Do not cook thepla on low flame.
Whilst cooking, do not press the thepla too hard.
Serving Suggestion
There are so many different ways of serving Methi Thepla.
Methi Na Thepla are common Gujarati breakfast recipes. They are also eaten as delicious snacks and comfort food.
These delicious theplas go great with Masala Chai or Karak Chai .
A Gujarati pickle such as Keri No Chundo (Aam Chunda) or Raiti Gor Keri is a popular way.
For lunch or dinner, thepla are eaten with a side dish such as Suki Bhaji (dry potato curry) or Bateta Nu Shaak
Other Indian Flatbread Recipes
Aloo Paratha
Dal Paratha
Garlic Naan
Paneer Paratha
Gujarati Rotli
Masala Bhakri
Masala Lachha Paratha
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gujarati Methi Thepla
Equipment
- 1 Colander
- 1 Knife
- 1 Chopping board
- 1 Bowl
- 1 Rolling Pin
- 1 tawa tavi/griddle
- 1 Spatula
Ingredients
- 3 cup fenugreek leaves finely chopped
- 5 cup whole wheat flour roti flour
- ¾ cup plain yogurt
- ⅓ cup oil for moin
- 1 teaspoon carom seeds ajwain/ajmo
- 2 tablespoon sesame seeds
- 2 tablespoon green chili minced
- 1 tablespoon ginger minced
- 1 tablespoon chili powder red
- 1 teaspoon turmeric powder
- ¼ teaspoon asafoetida hing
- 1 tablespoon salt less or more
- ¼ cup oil to shallow fry
Instructions
- In a big wide plate or large mixing bowl add 3 cup fenugreek leaves , 3/4 cup plain yogurt , 1/3 cup oil , 1 teaspoon carom seeds , 2 tablespoon sesame seeds , 2 tablespoon green chili , 1 tablespoon ginger , 1 tablespoon chili powder , 1 teaspoon turmeric powder , 1/4 teaspoon asafoetida , 1 tablespoon salt except whole wheat flour and oil that needed to shallow fry the thepla.
- Mix everything well.
- Add 5 cup whole wheat flour .
- Knead a smooth dough using just enough water. You won’t require lot of water for perfect dough. Thepla dough should be just like Gujarati rotli dough.
- Leave it aside for half an hour. Add a few drops of oil from 1/4 cup oil and knead the dough again for a minute or so.
- Divide the dough into equal size balls.
- Take one ball, coat in a dry flour and roll out the ball on a flat lightly floured surface or rolling board. Roll the thepla in thin circles.
- Heat a tawa or flat skillet on high heat. Carefully put rolled thepla on hot tawa.
- Within a few moments, when small bubbles appear flip over.
- On the top side, spread over a little oil from 1/4 cup oil
- Flip again and allow small brown spots to develop.
- Shallow fry on a hot griddle or tava till both sides are equally golden brown.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gujarati Methi Thepla
Equipment
- 1 Colander
- 1 Knife
- 1 Chopping board
- 1 Bowl
- 1 Rolling Pin
- 1 tawa tavi/griddle
- 1 Spatula
Ingredients
- 3 cup fenugreek leaves finely chopped
- 5 cup whole wheat flour roti flour
- ¾ cup plain yogurt
- ⅓ cup oil for moin
- 1 teaspoon carom seeds ajwain/ajmo
- 2 tablespoon sesame seeds
- 2 tablespoon green chili minced
- 1 tablespoon ginger minced
- 1 tablespoon chili powder red
- 1 teaspoon turmeric powder
- ¼ teaspoon asafoetida hing
- 1 tablespoon salt less or more
- ¼ cup oil to shallow fry
Instructions
- In a big wide plate or large mixing bowl add 3 cup fenugreek leaves , 3/4 cup plain yogurt , 1/3 cup oil , 1 teaspoon carom seeds , 2 tablespoon sesame seeds , 2 tablespoon green chili , 1 tablespoon ginger , 1 tablespoon chili powder , 1 teaspoon turmeric powder , 1/4 teaspoon asafoetida , 1 tablespoon salt except whole wheat flour and oil that needed to shallow fry the thepla.
- Mix everything well.
- Add 5 cup whole wheat flour .
- Knead a smooth dough using just enough water. You won’t require lot of water for perfect dough. Thepla dough should be just like Gujarati rotli dough.
- Leave it aside for half an hour. Add a few drops of oil from 1/4 cup oil and knead the dough again for a minute or so.
- Divide the dough into equal size balls.
- Take one ball, coat in a dry flour and roll out the ball on a flat lightly floured surface or rolling board. Roll the thepla in thin circles.
- Heat a tawa or flat skillet on high heat. Carefully put rolled thepla on hot tawa.
- Within a few moments, when small bubbles appear flip over.
- On the top side, spread over a little oil from 1/4 cup oil
- Flip again and allow small brown spots to develop.
- Shallow fry on a hot griddle or tava till both sides are equally golden brown.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Broccoli rice is a fantastic way to use the whole broccoli – including the stalk! Simply pulse broccoli until it resembles “rice” and use it as a side dish. You can enjoy the vegetable rice raw, steamed or sauteed.
- About
- Broccoli Rice Ingredients
- How to make Broccoli Rice
- Serving Suggestion
- Storage
- Other Vegetarian Recipes
About
“Broccoli rice” refers to a dish made from finely chopped or grated broccoli that resembles the texture and appearance of rice.
It’s a popular alternative to traditional rice and is often used in various recipes as a rice substitute.
To make broccoli rice, you can follow these steps:
- Wash and dry the broccoli thoroughly.
- Cut off the florets from the broccoli stalks.
- Use a food processor or a grater to finely chop or grate the broccoli florets until they resemble rice grains.
Once you have broccoli rice, you can cook it in various ways, such as stir-frying, sautéing, or steaming. It can be used as a base for stir-fries, added to soups, used in casseroles, or served as a side dish with your favourite protein.
Broccoli Rice Ingredients
- 1 medium-sized head of broccoli
- Olive oil or butter (optional)
- Salt and pepper to taste (optional)
- Onion and or garlic granules (optional)
Feel free to experiment with different seasonings, herbs, and spices to suit your taste preferences.
How to make Broccoli Rice
Instructions:
Rinse the broccoli thoroughly under cold running water. Pat it dry with a clean kitchen towel or paper towels.
Cut off the florets from the broccoli stalks. You can use a knife to separate the individual florets from the central stem.
There are two common methods for making broccoli rice: either use a food processor or a hand grater.
Food processor :
Use a food processor with a grating attachment or the regular chopping blade.
Place the broccoli florets in the processor and pulse until the broccoli is finely chopped and resembles rice grains.
Be careful not to over-process, as you don’t want it to turn into a puree
Hand Grater:
If you don’t have a food processor, you can use a hand grater to manually grate the broccoli florets until they achieve a rice-like consistency.
You can now serve the broccoli rice as is, or sauté and optionally add flavourings.
Sauté (Optional): In a skillet or non-stick pan, heat some olive oil or butter over medium heat. You can add minced garlic for extra flavor.
Once the oil is hot, add the broccoli rice and stir-fry it for 3-4 minutes until it’s tender but still slightly crisp. Season with salt and pepper to taste. Add onion and garlic granules if using.
Steam (Optional): If you prefer a softer texture, you can steam the broccoli rice instead of sautéing it. Place the grated broccoli in a steamer basket over boiling water and steam for about 5-7 minutes until it’s cooked to your desired level of tenderness.
Once the broccoli rice is cooked, it’s ready to be served as a side dish or used in various recipes.
Serving Suggestion
You can use broccoli rice as an alternative to traditional rice in a variety of dishes.
I love it as a side for Air Fryer Baked Sweet Potato .
Storage
You can store leftovers in an airtight container and keep in the refrigerator for 3-4 days.
I do not recommend freezing as the broccoli will loose its texture and may release moisture upon thawing.
Other Vegetarian Recipes
Caramelized Onion Hummus
Instant Pot Mashed Cauliflower
Air fryer Cauliflower
Chickpea salad with Creamy Avocado Dressing
Air fryer Fajitas (veggie)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Broccoli Rice
Equipment
- 1 Food processor
- 1 Chopping board
- 1 Knife
- 1 Frying pan
- 1 Spatula
Ingredients
- 1 Broccoli around 500 grams
- 1 tablespoon olive oil or butter
- ½ teaspoon salt optional
- ½ teaspoon pepper powder optional
- ¼ teaspoon garlic granules optional
- ¼ teaspoon onion granules optional
Instructions
- Prep the broccoli
- Rinse the 1 Broccoli thoroughly under cold running water. Pat it dry with a clean kitchen towel or paper towels.
- Cut off the florets from the broccoli stalks. You can use a knife to separate the individual florets from the central stem.
- Grate or chop the broccoli : There are two common methods for making broccoli rice:
- Hand Grater If you don’t have a food processor, you can use a hand grater to manually grate the broccoli florets until they achieve a rice-like consistency.
- Food Processo r Use a food processor with a grating attachment or the regular chopping blade.
- Place the broccoli florets in the processor and pulse until the broccoli is finely chopped and resembles rice grains.
- Be careful not to over-process, as you don’t want it to turn into a puree.
- Sauté – In a skillet or non-stick pan, heat some 1 tablespoon olive oil or butter over medium heat. You can add minced garlic for extra flavor.
- Once the oil is hot, add the broccoli rice and stir-fry it for 3-4 minutes until it’s tender but still slightly crisp.
- Season with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste. Add 1/4 teaspoon garlic granules and 1/4 teaspoon onion granules if using.
- Serve: Once the broccoli rice is cooked, it’s ready to be served as a side dish or used in various recipes.
- Steam (Optional): If you prefer a softer texture, you can steam the broccoli rice instead of sautéing it. Place the grated broccoli in a steamer basket over boiling water and steam for about 5-7 minutes until it’s cooked to your desired level of tenderness.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
