Methi Thepla are one of the most popular Indian dishes. Almost every Indian family would have thepla with one of their meals daily or as a snack. It is basically an Indian flatbread made with whole wheat flour and baked on the stovetop. The dough is made with fenugreek spices so the flatbread is really tasty spice-wise. They are extremely easy to make and can be eaten with literally anything. We typically enjoy thepla with yogurt, as a side to any meal, with some chili instead of bread, or alone with or without some butter. Another typical tradition is to dip the thepla in some delicious chili chutney, which is an Indian savory dip – you can find the recipe here.
Yields 6 – 8 servings
1 cup whole wheat flour
1/4 cup gram or chickpea flour
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/8 tsp hing powder (optional if available)
1 tsp red chili fakes (adjust according to your personal spice level)
1 tsp salt
2 tbsp olive oil
1/4 cup fenugreek leaves (dry)
3 tbsp lukewarm water
1/4 cup fat-free yogurt
1. Mix all of the dry ingredients together in a bowl and then add in the yogurt and oil. Mix well. Slowly add water to help the flour stick together to form a dough. Use your hands to knit the dough together and knead for about 2 minutes.
2. Let the finished dough sit aside for ~ 10 minutes. Cover with a lid or a damp towel to prevent removal of moisture.
3. Divide the dough into 6 or 8 parts and roll each piece into balls. Then, use your palm to flatten each ball into small patties.
4. Take the patties and sprinkle some flour on both sides and use a roller to make circular flatbreads. Sprinkle with a little more flour if you notice the dough sticking and it is hard to roll out.
5. On top of a skillet, add a droplet of olive oil and place the rolled out thepla on top. Let the thepla cook – you will notice the color change and golden-brown spots will begin to form. That is when you know the thepla is cooked and you should turn it over and cook the other side. Repeat with all of the other theplas.
6. Enjoy warm with any dish or dip you wish. Store in an airtight container, wrapped in a paper towel, in the refrigerate.