Soft Methi Masala Roti (Thepla)

This is methi masala roti, we call it methi na thepla is preppared almost every week in our house. I make it slightly different depending on what veggies I have at home. I add methi (fenugreek leaves), zucchini, carrot, bottle guard (long squash). I also add sesame seeds, ajwain depending on the mood. Sometime I also add yogurt to give slight tangy taste. This is easy to store and freeze. If I am in a mood and have some time on hand, I will prepare 20-25 thepla and freeze them in ziplock bag. When we want to eat it, I either put it on hot tawa for few seconds or microwave it and serve it with chai. In India, this is served mostly during dinner and leftovers are served during breakfast. It goes well with curried potato sabji, fresh home made yogurt, raita, Indian pickle etc. for dinner or with masala chai for breakfast. We also like to spread some ghee or butter on cold thepla before eating. We Gujarati are famous for carry thepla during traveling. We also make these for new mom for her snacks adding lots of fenugreek leaves. Kids love it with jaggery. These are easy to travel with and can last longer if done right (tip in #2.)

Regular masala thepla are made with wheat flour. I also make gluten free using jowar (sorghum) or bajra (pearl millet) flour. Recipe remains the same. It is also important to make these roti soft which taste amazing. I will share tips to make it soft. If you are making a big batch, you can use stand mixer. Use flour to water ratio 2:1.

Please note that you can see printable version at the end. You need to use chrome browser to print or save the copy of the recipe.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

2 cup wheat flour
1 cup water
1 tbsp canola or olive oil
1/2 cup fenugreek leaves chopped
1 tsp turmeric powder
1/2 tsp chili powder
Salt to taste
Oil for cooking

Procedure:

1. Boil 1 cup water.

2. In a big mixing bowl, add all ingredients, keep cooking oil on side for now. Mix well. Now make soft dough using boiling water. You will need almost 1 cup of water to make soft dough. Knead the dough properly for 2-3 minutes. (If you are using stand mixer, then add all ingredients and run the mixer on low. Then add 1 cup boiling water and let it run until it forms the dough scrapping side few times). Finally, run little oil in hands and knead one more time. This way dough won’t dry out. Cover it and let it rest for 10-15 minutes, this way dough stays warm and help in making soft thepla. If you are packing it for travel, then make dough using boiling milk. It increases shelf life and you can use it for couple days without putting it in fridge.

3. Knead the dough one more time before using. Make small balls without cracks and keep it covered.

4. Heat a iron pan (tawa). Add little oil to grease the pan. Once tawa is hot, lower the heat.

5. Cover dough ball with dry flour (I use rice flour). Roll thin roti on flat surface using rolling pins. You can sprinkle some sesame seeds or nigella seeds while rolling. Check out the video to see the the whole process.

6. Transfer roti on the hot pan using one hand. Cook on medium to high heat. When lower side is slightly cooked and has some brown marks, flip and let another side cook. Add 1/2 tsp oil on top surface then flip. You can press it slightly using flat spatula. Add little oil on other side and cook. Make sure you do this process quickly on a medium to high heat or roti won’t turn out soft.

7. Pile these roti one each other to keep it soft. Transfer in a container. Once it cools down to room temperature, you can even freeze these for later use.

8. I served it with masala potato curry, cucumber radish raita (dip) or chaas, Indian pickle. It also pairs well with sliced riped mango or mango raas.

You can check out other flatbread (roti/bread) recipes on my website.

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Soft Methi Masala Roti (Thepla)

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients:
2 cup wheat flour
1 cup water
1 tbsp canola or olive oil
1/2 cup fenugreek leaves chopped
1 tsp turmeric powder
1/2 tsp chili powder
Salt to taste
Oil for cooking

Procedure:
1. Boil 1 cup water.
2. In a big mixing bowl, add all ingredients, keep cooking oil on side for now. Mix well. Now make soft dough using boiling water. You will need almost 1 cup of water to make soft dough. Knead the dough properly for 2-3 minutes. (If you are using stand mixer, then add all ingredients and run the mixer on low. Then add 1 cup boiling water and let it run until it forms the dough scrapping side few times). Finally, run little oil in hands and knead one more time. This way dough won’t dry out. Cover it and let it rest for 10-15 minutes, this way dough stays warm and help in making soft thepla. If you are packing it for travel, then make dough using boiling milk. It increases shelf life and you can use it for couple days without putting it in fridge.
3. Knead the dough one more time before using. Make small balls without cracks and keep it covered.
4. Heat a iron pan (tawa). Add little oil to grease the pan. Once tawa is hot, lower the heat.
5. Cover dough ball with dry flour (I use rice flour). Roll thin roti on flat surface using rolling pins. You can sprinkle some sesame seeds or nigella seeds while rolling. Check out the video to see the the whole process.
6. Transfer roti on the hot pan using one hand. Cook on medium to high heat. When lower side is slightly cooked and has some brown marks, flip and let another side cook. Add 1/2 tsp oil on top surface then flip. You can press it slightly using flat spatula. Add little oil on other side and cook. Make sure you do this process quickly on a medium to high heat or roti won’t turn out soft.
7. Pile these roti one each other to keep it soft. Transfer in a container. Once it cools down to room temperature, you can even freeze these for later use.
8. I served it with masala potato curry, cucumber radish raita (dip) or chaas, Indian pickle. It also pairs well with sliced riped mango or mango raas.

Enjoy!
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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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