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

by dassana amit updated October 22, 2013

methi thepla: gujarati methi thepla

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:

4.8 from 4 reviews

methi thepla recipe
Prep time
Cook time
Total time
methi thepla is a flat bread and is a popular gujarati snack.
Recipe type: snacks
Cuisine: gujarati
Serves: 11- 12 theplas
  • 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
  • ½ tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp green chilli-ginger 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.
Nutrition Information
Serving size: 4

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{ 72 comments… read them below or add one }

meenal February 11, 2014 1

Good recipe!!!! Keep up the good work!!!!!


Sujay February 10, 2014 2

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.


dassana amit February 11, 2014 3

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.


rekha January 20, 2014 4

can i keep a kneaded methi paratha dough in fredge for 2 days.


dassana amit January 20, 2014 5

its stays good for one day.


Chitra Raibagkar January 13, 2014 6

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.


dassana amit January 13, 2014 7

thanks chitra for sharing. always welcome.


Mez Mirza January 5, 2014 8

Thnx 4 d lovely n easy recipe!!
Definetly trying it tomrw, vl let u :)


dassana amit January 7, 2014 9

welcome mez


anitha January 3, 2014 10

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


dassana amit January 3, 2014 11

thanks anitha for this positive comment.


Neelam October 12, 2013 12

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…….



dassana October 12, 2013 13

thanks neelam. i am planning to post moong dal halwa recipe soon.


dassana July 14, 2013 14

thanks subiya


shifa July 6, 2013 15

Hello , can we knead and keep the dough in fridge ? if so, hw many days ?


dassana July 6, 2013 16

hi shifa. you can keep the thepla dough in the fridge. i would suggest max 2 days, not more than that.


nags June 11, 2013 17

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.


dassana June 11, 2013 18

yes, ginger and green chillies do make a difference.


gayathri s April 29, 2013 19

healthy roti with good presentation, tempting us to eat.


Miti December 5, 2012 20

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.


dassana December 6, 2012 21

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.


Ajeeth boaz October 25, 2012 22

Looks yummy, nicely presented nice pics…


dassana October 25, 2012 23

thanks ajeeth :-)


CinnamonNChillies September 28, 2012 24

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 :)


dassana September 28, 2012 25

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.


sheena prem August 31, 2012 26

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


dassana September 1, 2012 27

thanks sheena for the lovely comments.


mini August 25, 2012 28

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


dassana August 25, 2012 29

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.


Shumaila July 25, 2012 30

I love theplas! Love the photographs and how perfect your rounds are!


Swati Roy July 25, 2012 31

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.


dassana July 25, 2012 32

thats nice to know swati.


Sapna Singh July 25, 2012 33

love the taste and a very good breakfast receipe…
My Mom loved it.


dassana July 25, 2012 34

thanks sapna


suhani July 24, 2012 35

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


dassana July 25, 2012 36

thanks also to you shivani for making the recipe and commenting as well :-)


s.s.verma July 24, 2012 37

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

Any views?


dassana July 24, 2012 38

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


Maria July 24, 2012 39

Dassana loved your pics very creative and I am drooling over my PC right now :)


Asmita July 24, 2012 40

These methi ka theplas look amazing! Love how soft and thin they are. The clicks are superb!


Anamika @ madcookingfusions July 24, 2012 41

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


Muskaan July 24, 2012 42

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


dassana July 24, 2012 43

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.


Kankana July 24, 2012 44

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.


Love2cook Malaysia July 24, 2012 45

Very interesting and healthy recipe, thanks for sharing dear!


shruti July 24, 2012 46

i love theplas with sweet & sour chutney, these look so good !


Sharmilee July 23, 2012 47

These are my fav…looks so soft and flavourful


Swasthi Blank July 23, 2012 48

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.


dassana July 24, 2012 49

thanks swasthi. i will surely visit your space.


chinmayie @ love food eat July 23, 2012 50

I love thepla… your post made me realize that I haven’t made it in a long time :)


Sanjeeta KK July 23, 2012 51

Thepla looks so delicate and the presentation.


s.s.verma July 23, 2012 52

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.!


dassana July 24, 2012 53

thats great to know vermaji :-)


beena July 22, 2012 54

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…


Kanan July 22, 2012 55

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..


dassana July 22, 2012 56

thanks kanan. even though i am not a gujarati, but i am a big fan of gujarati food.


shyama manjari July 22, 2012 57

Love to try this


dassana July 22, 2012 58

sure… do try


Monika July 22, 2012 59

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


dassana July 22, 2012 60

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.


Priya Sreeram July 22, 2012 61

my fav too- looks yum


radha July 22, 2012 62

Love these. And now I know what I will make for dinner today.


supriya July 22, 2012 63

Dassana my mother makes exactly like these.. They simply taste yum try eating it with dry garlic chutney..


dassana July 22, 2012 64

i am sure garlic chutney & methi theplas must be a good combo.


s.s.verma July 22, 2012 65

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.



dassana July 22, 2012 66

thanks for your positive comments. much appreciated.


Natalie July 22, 2012 67

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?


dassana July 22, 2012 68

you can add fresh spinach or coriander or any other greens of your choice.


Ansh July 22, 2012 69

I love the energy with which you post pictures of your food. Lovely lovely pics. theplas look great!


dassana July 22, 2012 70

thanks anshie :-)


vanya January 30, 2014 71

i love the thepla i always see your dishes and make them


dassana amit January 30, 2014 72

thanks vanya. keep visiting.