Methi Thepla: Travel-Ready Freshness in Every Bite!

Methi Thepla are soft, flavorful flatbreads with fresh fenugreek leaves, yogurt, and aromatic spices. Irresistible for travel or tiffin, they stay soft for days and are best with pickle and yogurt.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh methi (fenugreek leaves), chopped
• 3 tbsp besan (gram flour)
• 2 tbsp yogurt
• 1 tsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1/2 tsp ajwain
• 1/4 tsp hing
• 2 tbsp oil (in dough) + more for roasting
• Salt to taste
• Water, as needed, to knead

Method:

1. Mix all ingredients except water in a bowl.
2. Add water gradually to make a soft, smooth dough.
3. Rest 10–15 minutes, then divide into balls and roll into thin discs.
4. Roast each thepla on a tawa with a little oil until golden spots appear both sides.
5. Serve warm or pack for travel—theplas stay soft for 2–3 days!

Tips:

• Replace some wheat flour with millet flour for variation.
• Add grated doodhi (bottle gourd) or carrots for softer, moister theplas.