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A soft, savory Gujarati flatbread made with fresh fenugreek leaves and whole wheat flour. Lightly spiced and incredibly versatile, these theplas are perfect for breakfast, lunch boxes, or as a travel snack, staying fresh for days.
Prepare the Dough
Roll the Theplas
A soft, savory Gujarati flatbread made with fresh fenugreek leaves and whole wheat flour. Lightly spiced and incredibly versatile, these theplas are perfect for breakfast, lunch boxes, or as a travel snack, staying fresh for days.
This gujarati recipe takes 60 minutes to prepare and yields 8 servings. At 211.7 calories per serving with 6.43g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or travel_food.
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Cook the Theplas
Serve
Replace methi leaves with grated bottle gourd (dudhi/lauki). Squeeze out the excess water from the gourd before adding it to the flour.
Incorporate other flours like bajra (pearl millet) or jowar (sorghum) flour along with whole wheat flour for a healthier, gluten-friendly version. Adjust water as these flours absorb more liquid.
Add 1 teaspoon of garlic paste and 1/2 teaspoon of ajwain (carom seeds) to the dough for an extra layer of flavor and spice.
For a simple version, omit the methi leaves and follow the same recipe. These are also known as 'sada thepla'.
Made with whole wheat flour (atta) and fenugreek leaves, theplas are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Fenugreek (methi) leaves are naturally rich in iron, an essential mineral for preventing anemia and boosting energy levels by improving hemoglobin production.
The inclusion of spices like ginger, hing (asafoetida), and cumin not only adds flavor but also possesses carminative properties that help improve digestion and prevent bloating.
Fenugreek is well-known for its potential to help manage blood sugar levels. The soluble fiber in methi can slow down the absorption of sugar, making thepla a good option for diabetics.
A single Methi Thepla contains approximately 105-115 calories. A serving of two theplas would be around 210-230 calories, depending on the amount of oil used for cooking.
Yes, Methi Thepla is a healthy choice. It's made from whole wheat flour (a good source of fiber), fresh fenugreek leaves (rich in iron and vitamins), and spices that aid digestion. Using minimal oil for cooking keeps it nutritious.
Theplas can turn hard for a few reasons: the dough was too stiff, it wasn't rested enough, they were rolled too thick, or they were cooked on a low flame for too long. Ensure your dough is soft and pliable and cook on a medium-high flame.
Yes, you can. Yogurt makes theplas soft and adds a slight tang. If you omit it, you may need to add a little more lukewarm water or milk to achieve the right dough consistency. The shelf life might be slightly reduced.
A common technique is to sprinkle salt on the chopped methi leaves, let them sit for 15-20 minutes, and then gently squeeze out the bitter juices before adding them to the flour. Adding a teaspoon of sugar to the dough also helps balance the flavors.
Absolutely. Cool the theplas completely, stack them with a piece of parchment paper or wax paper between each one to prevent sticking, and store them in a freezer-safe zip-top bag. They can be frozen for up to 3 months. Reheat on a tawa or in a microwave.
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