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:

• aloo methi
• methi matar malai
• methi paneer
• methi malai paneer
• methi paratha recipe

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.

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:

• undhiyu
• dabeli
• rava dhokla
• basundi
• shrikhand
• khaman dhokla recipe.

4.57 from 23 votes

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methi thepla recipe

methi thepla is a flat bread and is a popular gujarati snack.nutrition info is per thepla

Nutrition Facts

methi 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

rough 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 methi thepla recipe

kneading dough for methi thepla recipe

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.

rolling methi thepla

1. make medium sized balls from the dough.
2. take a medium sized ball and sprinkle some flour on it.
3. with the rolling pin begin to roll the thepla.
4. 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.

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how to make methi thepla recipe

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 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

4. add the chopped methi leaves.

5. mix everything well.

6. add 4-5 tbsp curd/yogurt (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.

making methi thepla

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 methi thepla with spatula while cooking.

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.

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

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

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.