Gujarati · Vegetarian
Methi Thepla
Soft, flavourful fenugreek flatbreads that stay fresh for days. Ideal for breakfast and travel.
Method
- Combine flours, methi, spices, sesame seeds, sugar, salt, ginger-chilli paste and 2 tbsp oil.
- Add curd and mix. Knead with a little water into a firm, smooth dough. Rest for 15 minutes.
- Divide into 12 balls. Roll each thinly into a round, dusting lightly with flour.
- Roast on a hot tawa. Flip when small bubbles appear, brush with oil, flip again and press until golden spots form.
- Serve with chundo, curd or pickle.
Chef's tips
- Using curd in the dough keeps theplas soft for several days.
- Roll thin; thick theplas turn hard when cold.
Want to master this hands-on? Join our Gujarati Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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