Gujarati methi thepla

Name: Gujarati methi thepla
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 160 g Wholemeal wheat flour (atta), dry; 40 g Plain besan (split Bengal gram flour), dry; 80 g Fresh fenugreek leaves (methi), trimmed; 85 g Water; 25 g Rapeseed oil; 8 g Ginger; 2 g Ground turmeric; 2 g Ground cumin; 2 g Ground coriander seed; 1 g Ground chilli; 3 g Salt

Fresh fenugreek leaves and spices are kneaded into thin Gujarati whole-wheat and gram-flour flatbreads.

Estimated total time: 30 minutes2 portionsAbout 480 kcal per portion

Two browned methi flatbreads on a steel plate — Photo: Gandhi Mudit · CC BY-SA 4.0 · Photo source. The photograph includes butter and pickles outside this measured vegan recipe; photographed flour and oil cannot be verified.

Ingredients for 2 portions

160 g Wholemeal wheat flour (atta), dry
40 g Plain besan (split Bengal gram flour), dry
80 g Fresh fenugreek leaves (methi), trimmed
85 g Water
25 g Rapeseed oil
8 g Ginger
2 g Ground turmeric
2 g Ground cumin
2 g Ground coriander seed
1 g Ground chilli
3 g Salt

Method

Pick and wash 80 g edible fresh methi leaves, drain thoroughly and chop finely. In a bowl combine 160 g wholemeal wheat flour, 40 g plain besan, the leaves, 8 g grated ginger, 2 g each turmeric, ground cumin and ground coriander seed, 1 g chilli powder and 3 g salt.
Mix in 5 g rapeseed oil, then add up to 85 g water a little at a time and knead into a soft, non-sticky dough. The leaves release moisture, so stop adding water as soon as the dough is pliable. Divide into four balls and roll each thinly to about 18 cm; dust with a little of the measured flour if needed. No dough rest is required in the cited method.
Heat a flat pan over medium heat. Cook each thepla for about 1 minute on the first side, turn, brush with roughly 2.5 g of the remaining 20 g oil, cook about 1 minute, turn once more and brush with the same amount. Press lightly until brown spots appear and the dough is cooked through. Repeat for all four breads; serve two per person.

Adapted from Dassana Amit’s Gujarati methi thepla: her stated water-instead-of-yogurt vegan option is used, and optional millet flours are omitted while retaining wholemeal wheat and besan. Four breads rather than the source’s eleven support a 30-minute estimate; the source states 50 minutes for eleven, so individual timing may vary. Use fresh leaves, not fenugreek seeds; 38 kcal/100 g for raw leaves comes from Kenya Food Composition Tables 2018, code 13016. The plain besan label must suit a vegan diet. The photograph shows butter and pickles, which are not included or vegan-verified; only the measured recipe is vegan. Calories and time are editorial estimates.

મેથી થેપલા

Allergens and ingredient checks

Listed allergens: gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Dassana’s Veg Recipes — Gujarati methi thepla

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