methi thepla: gujarati methi thepla, methi thepla recipe

methi thepla recipe with video and step by step photos – methi thepla are delicious flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour (besan). they can be munched anytime of the day.

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. you can also check mooli thepla and lauki thepla recipe.

i love adding methi and try to include it regularly in my diet. no wonder, there are many methi recipes on the blog like:

methi thepla is a all time favorite at home. both of us love gujarati food. along with the methi theplas, i had also made another favorite gujarati snack – methi muthia (fenugreek & gram flour dumplings) both steamed & fried.

methi thepla recipe

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 for 4-5 days. when i want, i add methi leaves to pakoras or pulao and even dal. a little goes a long way 🙂

making the methi theplas is no rocket science and is very easy. serve methi thepla with plain yogurt (curd) or lemon pickle or mango pickle or aam ka chunda.

if you are looking for more gujarati recipes then do check undhiyudabeli, rava dhokla, khandvi, basundi, shrikhand and khaman dhokla recipe.

gujarati methi na thepla recipe below:

methi thepla recipe
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methi thepla recipe - gujarati methi na thepla recipe

methi thepla is a flat bread and is a popular gujarati snack.


nutrition info is per thepla

Nutrition Facts
methi thepla recipe - gujarati methi na thepla recipe
Amount Per Serving
Calories 144 Calories from Fat 39
% Daily Value*
Total Fat 4.3g 7%
Saturated Fat 0.8g 4%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 1.3g
Cholesterol 0.9mg 0%
Sodium 193.3mg 8%
Potassium 203.3mg 6%
Total Carbohydrates 22.9g 8%
Dietary Fiber 5.6g 22%
Sugars 0.5g
Protein 6.8g 14%
Vitamin C 1%
Calcium 4%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

course snacks
cuisine gujarati
prep time 30 minutes
cook time 30 minutes
total time 1 hour
servings 11 theplas
calories per serving 144 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup methi leaves (fenugreek leaves) - tightly packed
  • 1 cup whole wheat flour (atta) or 120 grams atta
  • ¼ cup besan (gram flour) or 40 grams besan
  • ¼ cup bajra flour (pearl millet flour) or 40 grams bajra flour
  • ¼ cup jowar flour (sorghum flour) or 40 grams jowar flour
  • ½ inch ginger (adrak) + 1 or 2 green chilies (hari mirch) - crushed, about 1 to 1.5 teaspoon ginger + green chili paste
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ¾ teaspoon salt or add as required
  • 1 tablespoon oil
  • 4 to 5 tablespoon dahi (yogurt or dahi) or water for kneading or add as required
  • oil for roasting theplas as required

how to make recipe?

kneading dough for methi thepla:

  1. rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.
  2. in a mixing bowl, take 1 cup whole wheat flour, 1/4 cup besan, 1/4 cup pearl millet flour/bajra flour and 1/4 cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don't have. in this case just add 3/4 cup besan instead of 1/4 cup.
  3. add all the spices and herbs.
  4. add the chopped methi leaves. mix everything well.

  5. add curd (for a vegan option add very little water instead of curd).
  6. mix again and knead into a dough. don't add water while kneading as methi leaves release water.
  7. knead the dough very well. add more curd if required while kneading.
  8. make medium sized balls from the dough.
  9. take a medium sized ball and sprinkle some flour on it.
  10. with the rolling pin begin to roll the thepla.
  11. roll the thepla to a round of about 5-6 inches in diameter.

making methi thepla:

  1. on a hot tawa place the thepla. flip when one side is partly cooked.
  2. spread oil on this side. flip the thepla again.
  3. now spread the oil on this side. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  4. you can also press the thepla with spatula while cooking.
  5. remove the methi thepla and keep it in a roti basket. since i plan to serve these theplas after a few hours. i have added more oil so that they remain soft. 

  6. if you plan to serve them immediately then you can add less oil as i have done in lauki thepla recipe.

  7. serve methi thepla with plain yogurt or a lemon or mango pickle.

recipe video

recipe notes

instead of water you can also add curd. for frying instead of oil you can use ghee if you want.


how to make gujarati methi thepla recipe:

1. rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.

methi leaves for methi thepla recipe

2. in a mixing bowl, take 1 cup whole wheat flour, 1/4 cup besan, 1/4 cup pearl millet flour/bajra flour and 1/4 cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don’t have. in this case just add 3/4 cup besan instead of 1/4 cup.

flours for methi thepla recipe

3. add all the spices and herb.

spices and herbs added are – ½ tsp red chili powder, ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tbsp oil and ¾ tsp salt or add as required. also add ½ inch ginger + 1 or 2 green chilies, crushed. about 1 to 1.5 tsp ginger+green chili paste

spices for methi thepla recipe

4. add the chopped methi leaves.

methi leaves for methi thepla recipe

5. mix everything well.

making dough for methi thepla recipe

6. add 4-5 tbsp curd/yogurt (for a vegan option add very little water instead of curd).

making methi thepla recipe dough

7. mix again and knead into a dough. don’t add water while kneading as methi leaves release water.

kneading dough to make methi thepla recipe

8. knead the dough very well. add more curd if required while kneading.

dough for methi thepla recipe

9. make medium sized balls from the dough.

dough balls to make methi thepla recipe

10. take a medium sized ball and sprinkle some flour on it.

rolling - methi thepla recipe

11. with the rolling pin begin to roll the thepla.

rolling thepla - methi thepla recipe

12. roll the thepla to a round of about 5-6 inches in diameter.

rolling thepla - methi thepla recipe

13. on a hot tawa place the thepla.

frying thepla - methi thepla recipe

14. flip when one side is partly cooked.

frying thepla - methi thepla recipe

15. spread oil on this side.

frying thepla - methi thepla recipe

16. flip the thepla again.

frying thepla - methi thepla recipe

17. now spread the oil on this side.

frying thepla - methi thepla recipe

18. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.

making methi thepla recipe

19. you can also press methi thepla with spatula while cooking.

making methi thepla recipe

20. since i plan to serve these methi theplas after a few hours. i have added more oil so that they remain soft. if you plan to serve them immediately then you can add less oil as i have done in lauki thepla recipe.

making methi thepla recipe

21. remove the methi thepla and keep it in a roti basket and then serve.

gujarati methi thepla recipe, methi thepla recipe

21. serve methi na thepla with plain yogurt or a lemon or mango pickle or mango chutney or mango chunda.

methi thepla, methi thepla recipe

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, methi thepla recipe




143 thoughts on “methi thepla recipe, how to make gujarati methi thepla recipe | methi recipes”

  1. I made the methi thepla using Ur recipe, my family loved it. Am gonna make it again tomorrow. Thanks.

  2. Can I preserve this for around 3 days, without a fridge ?
    I will be travelling and planning to take a couple of these for 2-3 days.

  3. I am amazed to see your site I have been watching many cooking site But I found your site very fascinating I am amazed to see how you use ordinary ingredients and make an extra ordinary recipes We are able to eat different foods with the ingredients easily available in every kitchen Thank you so much

  4. Oh this looks fantastic! I LOVE Indian food. Veg Indian food is the best. Glad I found your channel. Thank you for sharing!

  5. I want to make theplas for 5-6 days of traveling without refrigerating. Please let me know what to use for kneading the dough.
    Thanks and regards

    1. 20 days is a long time, especially for a country like india where we are in the peak of summers. if you live in a cold climate also, i would suggest to keep theplas for a week to 10 days. reason being food should be consumed when its cooked. leftover food along with foods which are kept for a longer period of time, increases the vata dosha in the body. increase in vata dosha gives rise to stomach problems, indigestion and other related issues.

      if you plan to keep for longer time, then avoid adding curd. hope this helps.

  6. hello, right now I have only plain flour (maida), wheat flour & besan. Can I make thepla with those 3 flours ? plz give me the quantities , thank you

  7. Hi..something went wrong with the recipe..the atta is become sticky.. and i m nt able to roll out. What do i do?

  8. Hi,
    I had a question…can we skip bajra flour and add only besan and jowar flour….??
    Thanks,
    NImisha

  9. Nice receipe. Wanted to know whether the thepla will remain soft and fresh in airplane travel by just adding curd and no water?

  10. Accept my heartfelt thanks for allllll the recipes, the illustrations with key points, your enthusiasm shows in your posts and it’s infective! Love the food photography! You are indeed doing a noble job.. Not a day goes by without looking up ur version of a certain dish and making yummy food for family n friends!! Stay blessed

  11. Hey, i usually use multi-grain atta so what should be the proportion of besan and atta in that case?

  12. Thanks again Dasanna. Made this for breakfast today from the methi I grew in my garden. Loved it – very tasty and wholesome. Will have to make some for a friend. Thankyou very much again!

  13. Thank you so much for helping me cook better. Whenever I want to trý some new recipe, i always search on your site.

    Thank you once again!

  14. Hi Dassana.hope u r doing gud.Thank u for all d recipes that u post,I always cook looking at ur recipes and it always turns out to b d best.god bless u.take care

  15. Thanks for the recipe, I didnt know we have to use besan also in Theplas.

    Can we store the theplas for a long time? I have generally seen people carrying it for long vacations, etc.

  16. Been a South Indian idli n dosas made a regular for breakfast . Wanted to explore more n found dis . It’s amazing . Even made n took some while travelling . Thank u so much

  17. Hi Dassana.. i had a question.. whenever i make theplas they get chewy after cooling down.. i always cook it at high temperature and roll it thin… so I don’t think it is undercooked.. Could it be that i cook it longer??

    How to usually figure out quantity of salt in the dough?? Is there a thumb rule or it comes with practice??

    1. hi sruabhi, it could be due to the besan. try making thepla with less amount of besan or no besan. even cooking longer can give a chewiness. so you have to see which reason is contributing to this chewiness. there is no thumb rule. i usually add by andaaz.

  18. this recipe too good . my husband enjoyed this today as I made this in breakfast. My daughter loved this thepla which is full of nutrition. Thanks a ton to you . All your recipes are very good and easy to understand and easy to follow as well. Moreover images of step by step process is like SONE PE SUHAGA. All the best .

  19. Hi dassana.. I love this site and your recepies.. with pictures you make the pictures clear in our minds

  20. 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?

    1. 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.

  21. 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.
    Thanks!

    1. 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.

  22. 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.

  23. I tried this recipe yesterday and I came out awesome…. lovely way to sneak in some greens to my hubby..

  24. Hi,
    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…….

    Neelam

  25. 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.

  26. 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.

    1. 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.

  27. As I said on the Methi Muthiya post, I need to spend more time with Gujarati cuisine, I do a vegetarian blog and this will be a great addition of cuisine to our house…

    Mmmm Mmmmm Thanks 🙂

    1. 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.

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

    1. 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.

  29. 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.

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

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

    Any views?

    1. it is a matter of personal preference. i have made theplas with kasuri methi before, but at home we all like with fresh methi.

  32. Anamika @ madcookingfusions

    love the photos, thepla is my all time fav option….your thepla’s look so soft!

    1. 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.

  33. 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.

  34. 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.!

  35. 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…

  36. 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..

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

    1. 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.

  38. 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.

    Thanks

  39. 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?

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