methi thepla recipe, how to make methi thepla recipe | methi recipes

methi thepla: gujarati methi thepla, methi thepla recipe

methi thepla is a all time favorite at home. both of us love gujarati food and methi thepla is one of them.

along with the methi theplas, i had also made another fav gujarati snack – methi muthia (fenugreek & gram flour dumplings) both steamed & fried.

i love adding methi and try to include it regularly in my diet. no wonder, there are many methi recipes on the blog like aloo methi, methi matar malai, methi dal, methi chole an methi mushroom.

methi thepla vegan recipe

methi thepla are flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour can be munched anytime of the day. few other similar methi flatbread recipes are methi paratha, methi missi roti and chana dal methi paratha.

gujarati metha thepla recipe

methi thepla are light as well as healthy. a good snack for children who don’t like greens, especially fenugreek….. this way you can incorporate some greens in their diet.

along with fenugreek you can also add some other greens like spinach or amaranth in the dough.

gujarati methi thepla recipe

here i present a vegan recipe for making methi thepla. i have kneaded the dough with water but you can easily replace water with curd.

whenever you buy fresh methi leaves, always pluck the leaves from the stems and keep them in an air tight container or a zip lock bag in the fridge. i always keep the plucked methi leaves in a steel container and the leaves stay fresh for4-5 days.

fresh methi leaves for theplas

when i want i add methi leaves to parathas or pakoras or pulao and even dal. a little goes a long way :-)

making the methi theplas is no rocket science and is very easy.

methi thepla dish

a day or two before you make the theplas, pluck the methi leaves and store them in an air-tight container in the fridge.

when you want to make the methi theplas, rinse very well the fenugreek leaves and then chop it. mix all the flours, fenugreek and spices.

then  just knead the dough, make balls and then roll the dough thinly into flat breads, much like you would do for thin rotis or phulkas. later fry the theplas the way you would fry parathas.

methi thepla step by step

easy…. ain’t it? plus nutritious too. methi thepla also serve best when travelling or for tiffin box lunch with some sweet mango pickle or lime pickle.

you can also have methi thepla with a simple jeera aloo or even as a snack with indian chai.

methi thepla fenugreek flatbread

if you are looking for more gujarati recipes then do check dabeli, rava dhoklakhaman dhoklamethi na gota and farali pattice.

gujarati methi thepla recipe below:

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methi thepla recipe
methi thepla is a flat bread and is a popular gujarati snack.
CUISINE: gujarati
SERVES: 11- 12 theplas
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup whole wheat flour/atta
  • 1 cup gram flour/besan
  • 1 cup chopped fresh fenugreek (methi) leaves
  • 1 tsp cumin powder or whole cumin
  • 1 tsp coriander powder (dhania powder)
  • ½ tsp turmeric (haldi)
  • 1 tsp red chili powder (lal mirch powder)
  • 1 tsp green chilli-ginger paste (hari mirch - adrak paste)
  • 2 tbsp oil
  • 1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
  • salt as required
  • oil for frying
  1. mix all the ingredients except water.
  2. start kneading without adding water first.
  3. the methi (fenugreek) leaves leave a lot of water.
  4. just add 1 tbsp or 2 tbsp water if required.
  5. if the dough become sticky, then just add some more wheat flour.
  6. keep the dough aside for 15-20 minutes covered with a kitchen towel.
  7. now make medium sized balls from the dough.
  8. roll each ball thinly into flat discs.
  9. heat a frying pan or tava.
  10. place the thepla on the pan.
  11. when one side is half cooked, flip it.
  12. apply ½ or 1 tsp oil on the cooked side.
  13. now again flip and apply ½ or 1 tsp oil on the other side.
  14. flip again twice.
  15. once the thepla is cooked as well as browned, remove from the pan.
  16. make all the theplas this way.
  17. stack them up and keep in a roti basket or in covered in a kitchen napkin.
  18. serve methi theplas with mango or lime pickles, or potato sabzi.
  19. you can also have methi theplas plain with indian chai or tea.
instead of water you can also add curd. for frying instead of oil you can use ghee if you want.

{ 81 Responses }

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  1. anuradha says

    hi dassana.the theplas were awsome.just wanted to know when i make khaman dhoklas i beat the mixture but after it steams it is not fluffy but quite hard.could i have beaten it more than required?

    • says

      you have to beat the mixture before you add eno/fruit salt. after adding eno, just mix quickly and keep in the steamer. may be the amount of water is less, thats why the dhokla is becoming hard.

  2. Sujay says

    Hi Dassana,
    The photographs were so wonderful, I just had to try this recipe! I had limited success, so I was hoping you could help me out. My theplas turned out quite tasty, but they seemed a bit raw from inside, so I tried making thinner ones. Those turned out crispy like a papad. I used butter to fry them. I think I’m almost there since the taste was really good, but I have to figure out the secret to making them soft and cooked through.

    • says

      for making theplas or chapatis or parathas, one rule is that the tava should be really hot enough. also the thepla should be rolled evenly, neither thick nor thin. next is to not overcook them. if you overcook or over roast them, they become like papads, especially the thinly rolled theplas. you can use any fat to fry them – oil, butter or ghee. generally cook one side till 1/4th. then turn over and cook the other side till 1/2. sprinkle ghee or oil on the 1/4th cooked side when you are cooking the other side. flip and then again spread some oil or ghee. flip once and twice and the thepla is done.

  3. Chitra Raibagkar says

    Methi thepla prep as above is having a wonderful taste as well as nutritious for us. you can have this with plain amala murraba also.

  4. Neelam says

    I recently saw your website………….I`m really impressed……………tried the banana bread……….my family just loved it ………so thanks to you!!!!!!!!!!!
    I wud try methi theplas as well
    Just wondering if you have moong dal halwa receipe as well…….


  5. says

    i made this last weekend but used a slightly different recipe. should have checked yours first. the ginger and green chillies would have been a nice addition.

  6. Miti says

    Hi, thanks for nice receipe… i love making thepla at home.
    however my thepla does not trurns out these soft..specially after cooling, my thepla become hard and dry. can anyone please suggest a some tip for making soft thepla.

    • says

      when kneading add hot water to knead the dough. this helps them to be soft and even remain soft after cooling. another tip is to add some 2-3 teaspoons of extra oil to the thepla dough while kneading. do try these tips to make soft theplas.

    • says

      thanks. gujarati cuisine has a lot of food that is made without onion and garlic. so is the south indian & kashmiri cuisine. do explore all the three cuisines.

  7. sheena prem says

    hi dassana , all your recepies are so lovely . The photographs posted are even more tempting . Thankyou so much for sharing such lovely recepies

    • says

      at home while making methi paratha we don’t add besan/chickpea flour. the spices can be added as per one’s choice though. we just make the paratha with methi leaves, some spice powders and whole wheat flour.

  8. Swati Roy says

    I fried these theplas in ghee and ate with aloo-methi sabji and tea. After eating ma husband said- “this is really a healthy and yummy breakfast”, I also like this thepla.

  9. suhani says

    i made these lovely theplas and ate them with the mango chunda i made 2 days back..thanks for sharing the recipe..

  10. s.s.verma says

    Well…if i may add my 2 cents….kasuri methi makes better thepla then the green methi.

    Any views?

    • says

      dear muskaan mostly methi thepla is made with fresh fenugreek leaves. i have used fresh fenugreek leaves.

      by storing the fenugreek leaves does not mean they get dried or wilt away. the freshness is still there. you can store them for 4-5 days and not more.

      the dried fenugreek leaves are kasuri methi and they have a longer shelf life.

      i hope this clears your doubt or confusion.

  11. says

    I hardly ate thepla in my life but I remember always enjoying it. With methi leaves which is one of my fav, i got to try this sometime at home.

  12. says

    Hi Dassana! Your Smiling face welcomes me everytime i visit your site (your profile pic in the comment section). Amazing clicks and very well explained recipes. Do visit my space when you find time.

  13. s.s.verma says

    Yesterday was Sunday and I took the plunge and made the methi thepla.

    I used dry kasuri methi that was available at home and still got excellent results.

    I am the chef of the house now.

    Thanks to dassanaji.!

  14. says

    Hey dassana, wonderful pics… i simply love the pics. this is one dish that i make evry week atleast for breakfast… i enjoy it thoroughly and so does my little one :) lovely lookin post…

  15. says

    I just ate Mooli thepla in breakfast today and then I saw your post methi thepla. I am feeling hungry again. :) Pics are gorgeous and attractive. As being Gujarati I love to eat any kind of theplas with mango chunda..

  16. Monika says

    This called Missi roti in north i think . I have made this before & it is yum yum.
    Thanks dassana for reminding me.

    • says

      welcome monika. missi roti and thepla are similar but not the same. first of all the use of spices is different in missi roti and also adding fenugreek leaves is optional.

  17. s.s.verma says

    I love how you demystify the finer aspects of cooking….i had ally my life imagined that great food just happens…now i am understanding.


  18. says

    Wow, these sound amazing & the pictures are making me really hungry! I can’t get fenugreek leaves so could i add fresh coriander instead? Or maybe even spinach?