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


methi thepla: gujarati methi thepla, methi thepla recipe

methi thepla recipe with step by step photos – methi thepla are flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour 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.

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

methi thepla vegan 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 for4-5 days.

when i want i add methi leaves to parathas or pakoras or pulao and even dal. a little goes a long way :-) few other similar methi flatbread recipes are methi paratha, methi missi roti and chana dal methi paratha.

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

lets start step by step methi thepla recipe:

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

methi leaves

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

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

4. add the chopped methi leaves.

adding methi leaves

5. mix everything well.

making methi thepla dough

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

making methi thepla dough

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

kneading methi thepla dough

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

methi thepla dough

9. make medium sized balls from the dough.

methi thepla dough balls

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

rolling methi thepla

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

rolling methi thepla

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

rolling methi thepla

13. on a hot tawa place the thepla.

frying methi thepla

14. flip when one side is partly cooked.

frying methi thepla

15. spread oil on this side.

frying methi thepla

16. flip the thepla again.

frying methi thepla

17. now spread the oil on this side.

frying methi thepla

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 the thepla with spatula while cooking.

making methi thepla recipe

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

making methi thepla recipe

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

gujarati metha thepla recipe

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

methi thepla dish

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 undhiyulauki thepladabeli, rava dhoklakhaman dhoklamethi na gota and farali pattice.

gujarati methi thepla recipe below:

4.8 from 8 reviews
methi thepla recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
methi thepla is a flat bread and is a popular gujarati snack.
AUTHOR:
RECIPE TYPE: snacks
CUISINE: gujarati
SERVES: 11- 12 theplas
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup methi leaves/fenugreek leaves, tightly packed
  • 1 cup whole wheat flour/atta, 120 grams
  • ¼ cup besan, 40 grams
  • ¼ cup pearl millet flour/bajra flour, 40 grams
  • ¼ cup sorghum flour/jowar flour or, 40 grams
  • ½ inch ginger/adrak + 1 or 2 green chilies/hari mirch, crushed about 1 to 1.5 tsp ginger + green chili paste
  • ½ tsp red chili powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ½ tsp cumin powder/jeera
  • ½ tsp coriander powder/dhania powder
  • ¾ tsp salt or add as required
  • 1 tbsp oil
  • 4 to 5 tbsp yogurt/dahi or water for kneading or add as required
  • oil for roasting theplas, as required
INSTRUCTIONS
  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, ¼ cup besan, ¼ cup pearl millet flour/bajra flour and ¼ 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 ¾ cup besan instead of ¼ cup.
  3. add all the spices and herbs.
  4. add the chopped methi leaves.
  5. mix everything well.
  6. add curd (for a vegan option add very little water instead of curd).
  7. mix again and knead into a dough. don't add water while kneading as methi leaves release water.
  8. knead the dough very well. add more curd if required while kneading.
  9. make medium sized balls from the dough.
  10. take a medium sized ball and sprinkle some flour on it.
  11. with the rolling pin begin to roll the thepla.
  12. roll the thepla to a round of about 5-6 inches in diameter.
  13. on a hot tawa place the thepla.
  14. flip when one side is partly cooked.
  15. spread oil on this side.
  16. flip the thepla again.
  17. now spread the oil on this side.
  18. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  19. you can also press the thepla with spatula while cooking.
  20. remove the 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. if you plan to serve them immediately then you can add less oil as i have done in lauki thepla recipe.
  21. serve methi thepla with plain yogurt or a lemon or mango pickle.
NOTES
instead of water you can also add curd. for frying instead of oil you can use ghee if you want.
NUTRITION INFORMATION
SERVING SIZE: 4




{ 96 Responses }

  1. Anisha says

    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

  2. Surabhi Purohit says

    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??

    • says

      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.

  3. Rashmi Bahety says

    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 .

  4. Supriya says

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

  5. suni says

    Hello bassana.
    While rolling the thepla’s what will be better to apply flour or oil

  6. 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.

  7. 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.
    Thanks!

    • 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.

  8. 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.

  9. anitha says

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

  10. Neelam says

    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

  11. 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.

  12. 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.

  13. says

    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 :)

    • 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.

  14. 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

  15. mini says

    seemed like methi ke paranthe only. is there any significant difference? couldn’t figure out

    • 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.

  16. 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.

  17. suhani says

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

  18. s.s.verma says

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

    Any views?

    • says

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

  19. Muskaan says

    is it necessary to use the stored fenugreek leaves .can i use the fresh ones?????????

    • 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.

  20. 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.

  21. 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.

  22. 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.!

  23. 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…

  24. 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..

  25. 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.

  26. 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.

    Thanks

  27. 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?