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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
20/01/2026
Like other regions of the world that incorporate sweet and spicy flavour profiles into their cuisine, the way that Gujarati flatbreads are prepared, specifically methi thepla and pudla, demonstrates this balance, along with an emphasis on storage time and convenience of carrying.
While the food culture in Gujarat is simple, it has been inherently deliberate in the formulation of the region's staple dishes, including methi flatbreads, which combine spicy and sweet flavours. For Gujaratis, methi does not merely signify a flavour; it represents a means of preserving food, nourishment on the road, and simply a practical choice when it comes to food. For instance, when travelling long distances on foot, your methi flatbreads will be the ideal accompaniment to keep you sustained. Furthermore, fresh methi flatbread, such as pudlas, makes a wonderful addition to a meal straight off the stove. The methi flatbreads of Gujarat showcase this unique balancing act, combining sweet and spicy flavours.
Although methi paratha and methi thepla may look alike, the experience of eating them is quite different. Methi parathas are typically much thicker, softer and are intended to be consumed directly when hot and fresh. In contrast, a methi thepla is considered thinner yet sturdier than a paratha, making it suitable for storage for several days. Furthermore, oil, spices, and sugar preserves help to prolong the shelf life of the thepla; if you were to use Aashirvaad Shudh Chakki Atta (100% Whole Wheat, 0% Maida) to prepare the dough, it will hold moisture very well, thus preventing sogginess and allowing the menuhs to remain edible for many hours or even days after they have been stored.
For example, if you have ever questioned the slightly sweet taste profile of most typical Gujarati cuisine, there is a reason for this, and it is not due to the accidental addition of sweeteners like sugar or jaggery. These sweeteners are added to balance and aid in preservation, whereas the bitterness of the methi (fenugreek) leaves, which give the flavour of methi in the breads or starches, needs to be offset. In this manner, the typical Gujarati style of methi flatbreads differs subtly from the generic methi parathas. A dash of sweetness will soften the biting sensation and help to hold the flavours around longer. Using Aashirvaad Select 100% MP Sharbati Atta, known for its natural aroma and soft texture, one gets the necessary balance without overwhelming the spices themselves.
While thepla travels, pudla stays at home. Traditionally made with besan (gram flour), this version of pudla can be prepared with wheat flour. Think of pudla as a savoury comfort-food equivalent of methi paratha: soft, cooked in a pan, and served fresh. Lighter and less oily, pudla is typically served with chutney or yoghurt (curd), and because pudla does not need an extended shelf life, texture is more important than durability. Aashirvaad 100% MP Sharbati Atta has had a great effect on this. Because it absorbs more water than other types of wheat flour, the consistency of the batter or dough becomes much smoother, resulting in tender pudlas that do not dry out too quickly.
In modern Gujarati households, tradition is being adjusted to the nutritional needs of today's world. Increasingly, Gujarati kitchens are using methi flatbreads made with Aashirvaad High Fibre Atta with Multigrains to meet the changing needs of the population. The flour contains six different grains and is extremely high in dietary fibre. The flour provides a suitable base for everyday methi paratha-style cooking and does so in a very healthy way. Eating three rotis provides approximately 35% of the recommended dietary fibre intake for an individual. Therefore, these flatbreads remain practical while maintaining their traditional flavour, providing an excellent example of a win-win scenario.
When comparing methi thepla and methi paratha, the main distinction lies in the intent behind each type. Parathas are rich and designed for immediate gratification, while the double-cooking and thinner rolling of thepla will help keep their deliciousness more stable over time, thanks to spicing and the thin-rolling method. The preparation is also different, as yoghurt is incorporated directly into the thepla dough. The choice of an ideal flour is important for making a good thepla, and Aashirvaad Shudh Chakki Atta contains moisture that keeps thepla supple and prevents it from cracking or drying out when cooled.
Besides providing examples of Gujarati flatbreads employing methi, each bread has a different emphasis (i.e. thepla emphasises longevity, pudla emphasises softness, and all have a common thread of delicate sweetness), all share a common heritage in building on the food philosophy of preserving balance through food by employing natural resources in the community. Through careful choices of flour for each, whether it is multigrain with additional fibre or premium MP Sharbati wheat, all three flatbreads exemplify the practicality, balance, flavour, and creativity of food.
