Entree: India – Gujarat – મેથી થેપલા ➤ Mēthī Thēplā (Thin Gujarati flatbreads flavored with fresh fenugreek and spices, pan-fried until soft and slightly crisp)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 2 cups (260 g) whole wheat flour (atta)
- 1 cup (30 g) fresh methi (fenugreek) leaves, finely chopped (or 2 tbsp (6 g) dried kasuri methi)
- 1/2 cup (120 g) plain yogurt (dahi)
- 2 tbsp (30 ml) oil plus more for cooking
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (2 g) red chili powder or to taste
- 1/2 tsp (1.5 g) cumin powder
- 1/2 tsp (1.5 g) carom seeds (ajwain) or 1/2 tsp (1.5 g) cumin seeds, lightly crushed
- 1 tsp (4 g) sugar (optional, for balance)
- 3–4 tbsp (45–60 ml) water as needed to form a soft dough
- Additional whole wheat flour or semolina for dusting — 1/4 cup (30 g)

Instructions

1. In a large bowl combine the whole wheat flour, chopped fresh methi (or dried fenugreek), salt, turmeric, red chili powder, cumin powder, carom seeds, and sugar if using. Mix well.
2. Add the yogurt and 2 tbsp (30 ml) oil, then rub into the flour with your fingers until mixture resembles coarse crumbs.
3. Gradually add 3 tbsp (45 ml) water, kneading to form a soft, pliable dough. Add up to 1 tbsp (15 ml) more water if needed. Cover and let rest 15–20 minutes.
4. Divide the dough into 8 equal portions and roll each into a smooth ball. Lightly dust a ball with flour or semolina and roll into a thin circle about 6–7 inches (15–18 cm) in diameter.
5. Heat a tava or nonstick skillet over medium-high heat. Place the rolled thepla on the hot pan; cook about 30–40 seconds until small bubbles form. Flip and drizzle a few drops of oil around the edges, press gently and cook 30–45 seconds per side until light brown spots appear and thepla is cooked through.
6. Remove and stack on a plate covered with a clean cloth to keep soft. Repeat with remaining dough, adding a little oil to the pan as needed.
7. Serve warm with yogurt, pickles, or tea. Theplas keep well at room temperature and are ideal for packing.