Vegan Methi Thepla
A classic Gujarati flatbread made with whole wheat flour, chickpea flour, and fresh fenugreek leaves. These soft, savory theplas are lightly spiced and perfect for breakfast, lunch, or travel.
For 4 servings
Combine the flours and spices.
In a large mixing bowl, add the whole wheat flour, besan, chopped methi leaves, ginger-garlic paste, green chili, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
TIPMixing the dry ingredients first ensures the spices are evenly distributed throughout the dough.Knead the dough.
- Add 2 tablespoons of oil to the flour mixture and mix it in with your fingertips until it resembles breadcrumbs.
- Gradually add lukewarm water, a little at a time, and knead to form a soft, pliable dough. It should not be too sticky or too stiff.
- Knead for about 5-7 minutes until the dough is smooth.
TIPUsing lukewarm water helps in making a soft dough and softer theplas.Rest the dough.
Cover the dough with a damp cloth or a lid and let it rest for 15-20 minutes. This allows the gluten to relax, making the theplas easier to roll.
Divide and roll the theplas.
- After resting, knead the dough again for a minute.
- Divide the dough into 8 equal-sized balls.
- Take one ball, dust it lightly with whole wheat flour, and roll it into a thin circle of about 6-7 inches in diameter.
TIPRoll the theplas evenly and thinly for the best texture. If the dough sticks, use a little dry flour for dusting.Cook the theplas.
- Heat a tawa or non-stick griddle over medium heat.
- Place the rolled thepla on the hot tawa. Cook for about 30-40 seconds until you see small bubbles appear.
- Flip the thepla, drizzle a few drops of oil around the edges, and cook the other side for about a minute until golden brown spots appear.
- Flip again and press gently with a spatula to ensure even cooking. Cook for another 30 seconds.
- Repeat the process for all the remaining dough balls.
Serve the theplas warm.
Serve the hot methi theplas with pickle, plain yogurt, or a cup of tea.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the methi leaves are chopped very finely to prevent the theplas from tearing while rolling.
- 2Do not over-knead the dough, as it can make the theplas tough.
- 3Cook the theplas on medium heat. High heat can burn them from the outside while leaving them uncooked inside.
- 4You can store theplas in an airtight container for 2-3 days at room temperature, making them great for travel.
Adapt it for your goals.
Gluten free
Replace whole wheat flour with a mix of jowar (sorghum) flour and besan. You may need to use hot water to bind the dough.
jainJain
Omit the ginger-garlic paste to make a Jain-friendly version. You can add a pinch of asafoetida (hing) for flavor.
high proteinHigh protein
Increase the proportion of besan to whole wheat flour to boost the protein content.
Why this is on our healthy list.
Rich in Fiber
Both whole wheat flour and fenugreek leaves are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
The combination of whole wheat flour and chickpea flour (besan) provides a good amount of plant-based protein, essential for muscle repair and overall body function.
Packed with Iron
Fenugreek (methi) leaves are a natural source of iron, which is crucial for forming hemoglobin and preventing anemia.
Frequently asked questions
Yes, Vegan Methi Thepla is quite healthy. It's made with whole wheat flour and besan, providing complex carbs and protein. The methi leaves are rich in fiber, iron, and vitamins. Using minimal oil for cooking keeps it low in fat.
