Vegan Methi Thepla
Methi Thepla is a beloved daily staple from Gujarat: soft, aromatic flatbreads packed with fresh fenugreek leaves, whole wheat flour, chickpea flour, and warm spices. This fully vegan version skips dairy and ghee, yet retains the signature light texture, delicate bitter‑sweet balance, and rich savoury flavour. It is perfect for breakfast, lunch, travel snacks, or pairing with yogurt, pickles, and chai.
Shared by meera
Time
40 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- #Dough;
- 200g whole wheat flour,, 50g chickpea flour (besan)
- 50–60g fresh fenugreek leaves (methi), finely chopped
- 1 tbsp fresh coriander, chopped.. 1 tsp ginger‑green chilli paste
- ½ tsp turmeric powder,, 1 tsp coriander‑cumin powder,, ½ tsp red chilli powder
- ½ tsp sugar or jaggery (to balance bitterness).. ½ tsp sesame seeds (optional)
- Salt to taste,, 1 tbsp oil
- 80–100ml warm water (to bind),, Extra oil for cooking
👩‍🍳 Instructions
- 1
Mix ingredients: Combine both flours, chopped fenugreek, coriander, all spices, sugar, sesame seeds, and salt in a bowl. Add 1 tbsp oil and rub well into the mixture.
- 2
Knead dough: Gradually add warm water and knead gently for 3–4 minutes until you get a soft, smooth, slightly pliable dough — do not make it too wet or sticky. Cover and rest for 10 minutes.
- 3
Roll: Divide the dough into equal‑sized balls. Roll each ball out thinly on a lightly floured surface into a round, thin flatbread — do not roll too thick.
- 4
Cook: Heat a griddle or tawa over medium heat. Place the thepla and cook for 30–45 seconds until small bubbles appear. Flip, brush lightly with oil, cook for another minute, flip again, and press gently until golden brown spots appear on both sides.
- 5
Serve: Enjoy warm with vegan yogurt, pickles, or a cup of hot chai. They also stay fresh for 2–3 days stored in an airtight container.