Gujarati Methi Thepla

Gujarati Methi Thepla

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A soft, spiced flatbread from Gujarat made with fenugreek leaves and yogurt kneaded into the dough, giving it a distinct tang and long shelf life even without refrigeration making it a favourite for travel and tiffin boxes. Cooked on the Cumin Co. No 10 Enamel Cast Iron Roti Tawa LITE, it turns out soft, pliable, and speckled with green, holding well for hours after cooking.

The cookware that makes it

Festive Price
Moringa (Green)
Moringa (Green)
4.6
No. 10 Enamel Cast Iron Roti Tawa LITE (26 cm)
₹2,649 ₹3,399Save 22%
Festive Price
all
all
4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099Save 32%
Festive Price
Okhli (Gray)
Okhli (Gray)
5.0
Mini Cocottes
₹1,546 ₹2,199Save 30%

Time

Prep
15 min
Cook
10 min
Total
25 mins

Ingredients

1 serving
  • 2.0

    cups whole wheat flour (atta)
  • 1.0

    cup fresh fenugreek (methi) leaves, chopped
  • 2.0

    tbsp curd
  • 1.0

    tbsp besan (gram flour)
  • 1.0

    tsp ginger garlic paste
  • 1.0

    green chilli, finely chopped
  • 0.5

    tsp red chilli powder
  • 0.5

    tsp turmeric (haldi) powder
  • 0.5

    tsp coriander (dhaniya) powder
  • 0.25

    tsp ajwain (carom seeds)
  • 1.0

    tsp sugar
  • 2.0

    tbsp oil, plus extra for cooking

  • Salt, to taste

  • Water, as needed

Method

  1. In a Mixing Bowl, combine wheat flour, methi leaves, besan, ginger-garlic paste, green chilli, red chilli powder, turmeric, coriander powder, ajwain, sugar, oil, and salt.

  2. Add curd and mix well, then gradually add water, kneading into a soft, smooth dough. Methi releases moisture as it sits, so add water slowly and adjust as needed.

  3. Cover and rest the dough for 15 – 20 minutes.

  4. Divide into equal portions and roll each into a ball. Dust with flour and roll out into a thin, even round.

  5. Heat the Cumin Co. No 10 Enamel Cast Iron Roti Tawa lite over medium heat. Place the rolled thepla on it once hot.

  6. Cook until small bubbles appear on the surface, then flip.

  7. Drizzle a little oil on the cooked side, flip again, and press gently with the Cumin Co. Silicone Spatula to help it cook evenly.

  8. Cook both sides until golden brown with light crisp spots, but keep the thepla soft rather than crackly crisp.

  9. Remove and stack, covering with a clean cloth to keep them soft and pliable.

Serving suggestions

Serve with curd or a simple potato-based sabzi with pickle served neatly in Cumin Co. Ceramic Mini Cocottes. Also great cold or at room temperature, making it ideal for travel and tiffins.

Cumin Co. Expert Tip

Knead the dough slightly softer than usual roti dough since thepla firms up as it sits, and a softer starting dough keeps it pliable enough to roll into a tight travel stack without cracking.

Cleaning & care guide

Let the tawa cool slightly, then wipe with a dry cloth — the light oil used for theplas lifts off easily without needing soap or a scrub. Post complete cooldown, use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub to preserve the enamel finish and maintain its smooth cooking surface.