Introduction
There’s nothing like the pitter-patter of rain on a monsoon morning to transport me back to my grandma’s kitchen. The air would be thick with the earthy aroma of bajra and the fresh, herbal scent of methi (fenugreek leaves). I remember waking up to find my grandmother already at the stove, roasting Methi Bajra Theplas on a hot griddle. The kitchen windows fogged up from the steam, the sizzle of each thepla hitting the tawa, and the warm, spiced fragrance wafting through the house – it was pure comfort. These wholesome flatbreads made with pearl millet (bajra) and fresh fenugreek greens are a traditional Gujarati delight, but for me, they’re so much more. They embody cozy family mornings, nostalgic flavors, and the simple joy of watching rain while nibbling on soft, hot theplas with a cup of chai.
Fast forward to today, and Methi Bajra Thepla is still my go-to comfort breakfast, especially when the weather turns gloomy. It’s amazing how a recipe can be nutritious yet deeply satisfying: bajra flour is rich in fiber and has a warming quality, fresh methi adds vitamins and a slight bittersweet bite, and a touch of yogurt in the dough keeps it tender. In this post, I’ll walk you through making these soft, flavorful theplas, just the way Grandma did – complete with tips to keep them pliable, ways to store and reheat for later, and serving suggestions that make them an irresistible treat on a rainy day.
Ingredients
Here’s what you’ll need to make approximately 8–10 Methi Bajra Theplas:
Bajra (Pearl Millet) Flour – 1 cup
Provides a hearty, earthy base and makes the theplas wholesome.
Whole Wheat Flour – 1 cup
For binding and a softer texture (a mix of wheat and bajra makes rolling easier).
Fresh Methi Leaves (Fenugreek) – ~1 cup, finely chopped
Pick the leaves off the stems, wash thoroughly, and chop. These give a signature aromatic, slightly bitter flavor.
Plain Curd (Yogurt) – 1/2 cup
Adds moisture and tang to the dough, making the theplas soft. (Use thick yogurt; if very watery, reduce amount or strain a bit).
Spices & Seasonings:
Turmeric powder – 1/2 tsp (for a warm color and subtle flavor)
Red chili powder – 1/2 tsp (adjust to taste for heat; or use 1–2 finely chopped green chilies for a fresh spice kick)
Cumin seeds – 1 tsp (or cumin powder, for earthy flavor)
Ajwain (carom seeds) – 1/2 tsp (optional, aids digestion and adds a wonderful aroma)
Ginger paste – 1 tsp (or freshly grated ginger, optional but enhances flavor; you can add a clove of garlic paste too for extra zing)
Sesame seeds – 1–2 tsp (optional, I love the nutty crunch they add in each bite)
Salt – ~1 tsp or to taste (balance to enhance all the flavors)
Oil or Ghee – 2 tbsp (for the dough) + extra for cooking
A bit of oil/ghee kneaded into the dough ensures tenderness, and you’ll shallow-fry or roast the theplas on the griddle with a little oil/ghee for golden spots and richness.
Water – as needed
To adjust the dough consistency. Bajra is gluten-free, so warm water helps bind the dough with the wheat and yogurt. Have about 1/4 to 1/2 cup on hand (you may not use it all).
Note: All ingredients should ideally be at room temperature, especially the yogurt, so it mixes evenly. Fresh methi leaves are best for flavor, but you can use drained frozen methi or even kasuri methi (dried fenugreek) in off-season – just adjust quantity since dried herbs are stronger.
Step-by-Step Instructions (Dough Preparation & Cooking)
Making methi bajra thepla is straightforward. The key is to form a pliable dough and cook on medium heat for soft results. Let’s get started:
1. Prepare the Methi Leaves: Pluck the fresh methi (fenugreek) leaves from their stems. Rinse them thoroughly in water at least 2-3 times to remove any dirt (methi can be sandy). Drain well and pat dry slightly. Chop the leaves finely with a knife. Set aside. (Chopping helps the leaves distribute evenly in the dough and makes rolling easier.)
2. Mix Dry Ingredients: In a large mixing bowl or paraath (wide flat bowl), combine the flours and dry spices. Add the bajra flour and whole wheat flour first. Then stir in the spices and seasonings: turmeric, red chili powder, cumin seeds, ajwain (if using), sesame seeds, and salt. Mix them together with your hand or a spoon so the spices are evenly distributed in the flour mixture.
3. Add Wet Ingredients: To the flour mixture, add the chopped methi leaves. Also add the ginger paste (and garlic, if using) at this stage. Now make a well in the center of the mixture and spoon in the plain curd (yogurt). Drizzle about 1–2 tablespoons of oil or ghee over the flour as well.
4. Knead the Dough: Using your hand, start mixing the yogurt, oil, and flour mixture. The goal is to incorporate the wet ingredients into the dry mix. You will find the dough is coming together but still crumbly – at this point, add water a little at a time (a few tablespoons) and continue kneading. If possible, use lukewarm water for kneading; warm water helps the flours (especially bajra) bind better and yields softer theplas. Knead patiently for about 5–7 minutes, adding water as required, until you get a soft, semi-stiff dough. The dough should not be sticky (add a sprinkle of flour if it becomes too sticky) but should hold together well and feel pliable. (Tip: The methi and yogurt will release some moisture as you knead, so add water gradually to avoid a too-soft dough.)
5. Rest the Dough: Once the dough is smooth and soft (you should be able to press a finger and it leaves an indent easily), gather it into a ball. Rub a very light coat of oil/ghee on the surface to prevent drying. Cover the dough with a damp kitchen towel or a lid and let it rest for about 10–15 minutes at room temperature. This resting period allows the flours to hydrate fully and the gluten in the wheat flour to relax, which makes rolling easier and the theplas softer. (Note: Don’t let it rest much longer than 15–20 minutes, especially if you used fresh methi and yogurt, because the leaves will keep releasing water and the dough might turn too soft or sticky.)
6. Divide and Shape: After resting, give the dough a quick knead again. Then divide it into equal portions. For roughly 8–10 theplas, divide into 8–10 balls (about the size of a lemon or golf ball). Roll each portion between your palms to make a smooth ball, then flatten slightly into a patty. Keep the dough balls covered with a cloth while you work on one, so they don’t dry out.
7. Roll Out Theplas: Take one dough ball and dust it lightly with dry whole wheat flour (dusting flour prevents sticking while rolling). On a clean countertop or rolling board, gently roll out the dough into a circle of about 5–6 inches in diameter. Aim for an even thickness of about 2–3 mm (slightly thicker than a regular roti, but not as thick as a paratha). Don’t worry if the edges are not perfectly smooth – that’s the rustic charm of homemade thepla! If the dough is cracking or too tight, you might need to knead in a little more water or oil into the remaining dough balls. If it’s sticking to the board or rolling pin, dust a bit more flour. (If you find rolling difficult due to the bajra flour (since it’s gluten-free), you can roll between two sheets of parchment or plastic, or even pat it out with your fingers on a greased surface.)
8. Heat the Tawa (Griddle): While you’re rolling, place a tava/tawa (flat griddle or skillet) on the stove over medium heat. Let it heat up well. A moderately hot griddle is key – too low and the thepla will turn out hard (as it dries out slowly), too high and it might burn spots without cooking through. You can test by sprinkling a tiny bit of dry flour or water – it should sizzle gently and evaporate, indicating the pan is hot.
9. Cook the Thepla – First Side: Carefully lift the rolled thepla and place it on the hot tawa. Let it cook for about 30–40 seconds or until the bottom side starts to look opaque and you see a few tiny blisters or it changes color slightly. You might also see faint steam escaping.
10. Flip and Cook Other Side: Using a spatula, flip the thepla to the other side. Now cook this side for another 30 seconds. At this stage, you typically won’t have brown spots yet – that’s okay. We do a quick partial cook on both sides before adding oil/ghee, which ensures it cooks evenly through.
11. Apply Oil/Ghee and Roast: Drizzle or brush a small amount of oil or ghee (about 1/2 tsp) around the edges of the thepla and on the surface. Gently press and rotate the thepla with the spatula so it fries in the oil/ghee. You’ll see golden-brown spots appearing. Flip the thepla again, and apply a little oil/ghee on the other side as well, cooking that side. Press down slightly on the edges or any parts that seem uncooked. Each side should cook for another minute or so with the oil until nicely cooked through with brown speckles. The thepla should be well-cooked but still soft and pliable. Adjust the heat between medium to medium-high as needed; if you see it browning too fast, lower the flame a bit.
12. Repeat for All Theplas: Remove the cooked thepla and place it on a plate (or a roti basket lined with a cloth or paper towel to keep it soft). Proceed to roll and cook each of the remaining dough balls in the same way. It helps to roll the next one while one is cooking, to save time. If you’re not fast at rolling, you can also roll all the theplas first and keep them separated (so they don’t stick) under a cloth, then cook in batches. Keep the stack of cooked theplas covered so they stay warm and moist.
13. Serve Hot: Once all are done, your methi bajra theplas are ready to be devoured! They should be soft to tear, speckled with beautiful green methi bits and browned spots of flavor. Serve them fresh off the tava for the best experience. (Serving suggestions below!)
Tips for Softness, Storage, and Reheating
Keeping Theplas Soft: For the softest theplas, be generous with the moisture and fat in the dough. The combination of yogurt and a bit of oil/ghee in the dough works wonders for softness. Also, using warm water to knead (instead of cold) helps the dough become more pliable. Don’t skip the resting step; resting the dough allows the millet and wheat to fully absorb moisture. Finally, cook on medium heat – this ensures the thepla cooks through without becoming too crispy or hard. The moment you see golden spots and it’s cooked, take it off the pan; over-cooking on a low flame can dry them out.
Softness Trick from Grandma: My grandma’s tip for ultra-soft theplas – after cooking each thepla, stack them and wrap them in a clean kitchen towel for a few minutes. The steam softens them further, and they stay pliable. You can also apply a dab of ghee on each hot thepla as you take it off the tawa – this keeps them moist and adds rich flavor.
Storage (Short Term): Methi Bajra Theplas are an excellent make-ahead dish. Once they cool to room temperature, store them in an airtight container or a zip-lock bag. At room temperature, they stay good for 2 days easily. If it’s summer or very humid, or if you need to store longer, keep them in the refrigerator (good for about 5-6 days). Separate each thepla with a piece of parchment or paper towel if you’re stacking many, to avoid them sticking together due to any condensation.
Can I Freeze Theplas? Absolutely! These theplas freeze well, making them great for meal prep. To freeze, cool them completely, then stack with parchment paper between each thepla (this prevents them from freezing into a block). Place the stack in a freezer-safe bag, squeeze out excess air, and freeze. They can last about 1-2 months frozen. When you crave thepla, just take out as many as needed.
Reheating: To reheat refrigerated or frozen theplas, the best method is on a hot tawa/skillet. Warm the tawa on medium, then heat each thepla for ~30 seconds on each side until it’s soft and heated through. You can brush a tiny bit of ghee or oil if you want to refresh the gloss and softness. If you’re in a hurry, you can microwave the thepla: place it on a microwave-safe plate, cover with a damp paper towel (this prevents drying out), and microwave for 10-15 seconds (longer if frozen, about 30 seconds, checking in between). The damp towel steams it lightly, making it soft again. After microwaving, if it feels a bit moist, you can quickly toss it on a hot pan for a few seconds to get that slight toasty finish back.
Avoiding Spoilage: Because these theplas contain fresh methi and yogurt, avoid keeping them in very hot conditions for too long (to prevent spoilage). For travel or longer shelf life, some people omit yogurt and use only water and more oil, but the combination of bajra and methi really tastes best with yogurt. Using hung curd (thicker yogurt with less water content) can also help them stay good longer if carrying for travel.
Serving Suggestions
Methi Bajra Thepla is a versatile bread – it can be enjoyed in many ways. Here are my favorite serving ideas to make a simple thepla meal exciting:
Classic Pickle and Chai: The quintessential way to enjoy thepla is with a side of spicy pickle. Mango pickle (methia keri or chundo for a sweet twist) or lemon pickle pair beautifully with the gentle bitterness of methi in the thepla. Wash it down with a hot cup of masala chai (tea) – the combination of warm, spicy tea and savory thepla is the ultimate comfort on a rainy morning.
With Yogurt or Raita: Serve theplas with a bowl of plain yogurt (curd) or a simple raita. The cool, creamy yogurt balances the spices. You can mix a pinch of roasted cumin and salt into the yogurt to make an instant raita. Tear off a piece of thepla, dunk it in the curd – it’s heavenly! This combo is especially great for breakfast or a light lunch.
Chutney Spread: Smear the theplas with green chutney (coriander-mint chutney) or garlic chutney for an extra burst of flavor. You can even roll them up with a layer of chutney inside for a quick snack on-the-go. The fresh herbaceous chutney highlights the fenugreek’s flavor.
Subzi or Curry: Though typically eaten on their own or with light sides, you can also pair thepla with a sabzi (vegetable dish) or potato curry. Dry potato sabzi (like jeera aloo) or even a yogurt-based curry goes well – it turns it into a more filling meal.
On-the-Go Wrap: Get creative and use methi bajra theplas as a base for a wrap! They are pliable enough. For example, wrap one around some sautéed veggies or a scrambled paneer bhurji, and you have a nutritious roll for lunch. This is how I pack them for road trips – rolled with a simple potato filling, they stay mess-free and yummy.
No matter how you serve them, always try to reheat or toast the theplas lightly if they’ve cooled, because they’re at their best when warm and soft. And if you’re serving to guests, add a dollop of butter on top of a stack of hot theplas – watch their eyes light up at the sight of melting butter on those golden flatbreads!
Why I Love It
Methi Bajra Thepla isn’t just food, it’s emotion for me. Here’s why this recipe has a special place in my heart:
Nostalgic Comfort: I love it for the memories it carries – each bite takes me back to cozy monsoon mornings at my grandmother’s home. The sense of warmth and love I felt then is rekindled every time I make these. There’s something deeply comforting about cooking a traditional family recipe while rain drizzles outside.
Wholesome & Healthy: I adore how wholesome this thepla is. With nutrient-rich bajra (full of fiber, iron, and antioxidants) and vitamin-packed methi leaves, it’s a powerhouse of nutrition disguised as a treat. It proves that healthy food can be deliciously satisfying. The use of millet flour makes it filling and energizing, perfect for starting the day or keeping one satiated during a busy day.
Flavorful and Versatile: Thepla might look simple, but it’s bursting with flavor – from the slight bitterness of fenugreek balanced by the spices and the slight tang from yogurt. I love that you can enjoy it in so many ways (with pickles, chutneys, or just on its own). It’s equally good for breakfast, a quick snack, or a travel meal. I’ve taken theplas on long train journeys, road trips, and even flights – they travel well and always taste like home.
Seasonal Joy: While methi is best in winter, I particularly cherish making this during the rainy season. Something about the earthy bajra and fenugreek aroma mixes with the petrichor (the smell of rain-soaked earth) – it’s like the weather and food are in perfect harmony. It’s my personal ritual to cook these on the first rain of the monsoon. That first soft bite, with rain tapping on the window and a hot chai in hand… it’s pure bliss and makes me fall in love with cooking all over again.
In short, Methi Bajra Thepla is more than a recipe – it’s a hug on a plate. It brings together the goodness of traditional ingredients and the love of generations. I hope when you try it, you’ll fall in love with it just as I have!
The Pinch of Masala 