In this post, you will learn about the differences between the different types of Gujarati Thepla.
About Methi Thepla
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 no such recipe as Mooli thepla in Gujarati cuisine.
Thepla and Dhebra Differences
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. While they share some similarities, there are a few notable differences between the two: In Methi na Dhebra, multigrain flours such as bajri (bajra) and besan. Dhebra are a Kathiyawadi recipe and so there is also an addition of garlic and sweetener such as gor or jaggery. Sesame seeds, garam masala and black pepper powder are also additions in dhebra. Regional Variation: Methi Thepla: Thepla is a popular flatbread from the western Indian state of Gujarat and is enjoyed across the region. It is commonly prepared in Gujarati households and is also popular in other parts of India. Methi Dhebra: Dhebra is a traditional Gujarati snack or breakfast item that originated in the Kathiawar region of Gujarat. It is particularly popular in Kathiawadi cuisine. Ingredients: Methi Thepla: Thepla is primarily made with whole wheat flour, fenugreek leaves (methi), yogurt, spices, and oil. Additional ingredients like besan (gram flour), turmeric, ginger, garlic, and other spices can be included to enhance the flavor. Methi Dhebra: Dhebra is typically made with a combination of flours, including millet flour (bajra/bajri), wheat flour, and chickpea flour (besan). It also includes fenugreek leaves, yogurt, spices, and oil. Texture and Thickness: Methi Thepla: Theplas are usually thin and soft, similar to a chapati or tortilla. The dough is rolled out thinly, and the resulting Theplas are relatively lightweight and flexible. Methi Dhebra: Dhebras are slightly thicker and heavier compared to Theplas. The dough is rolled out to a medium thickness, and the Dhebras have a more substantial texture and density.
Difference between Methi Thepla and Methi Paratha
Methi Thepla and Methi Paratha are both popular Indian flatbreads that feature fenugreek leaves as one of their key ingredients. However, there are a few key differences between the two: Ingredients: Methi Thepla: Methi Thepla is primarily made with whole wheat flour, fenugreek leaves (methi), yogurt, spices, and oil. Methi Paratha: Methi Paratha is typically made with whole wheat flour, methi, spices, and oil. The paratha dough may not contain yogurt. Texture and Thickness: Methi Thepla: Thepla is typically thinner and lighter compared to Methi Paratha. The dough is rolled out thinly, similar to a tortilla or chapati. Methi Paratha: Parathas are generally thicker and heavier. The dough is rolled out slightly thicker, and the parathas are often layered and flakier in texture.
Ingredients
These are the ingredients you need specifically for Methi Thepla. By adding in extra multigrain flours, you are creating a different recipe. Details for those are above. 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 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.
How to store Methi Thepla
There are many different ways to store methi thepla and also at different points in the cooking process. 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
There are so many different ways of serving Methi Thepla. Methi Na Thepla considered as one of the healthy Gujarati breakfast recipes. They are also eaten as delicious snacks and comfort food. This flavourful flatbreads are great for lunch-boxes 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!
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