thepla recipe | methi thepla

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.

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methi thepla, gujarati methi thepla, methi thepla recipe

Methi thepla is an 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 airtight 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 thepla Is no rocket science and is very easy. Serve them with plain yogurt (curd) or lemon pickle or mango pickle or aam ka chunda.
Methi thepla recipe video

How to make 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, ¼ cup besan (gram flour or chickpea flour), ¼ cup pearl millet flour (bajra flour) and ¼ cup sorghum flour (jowar flour). i have used miller flours but you can skip them if you don’t have. in this case, just add 1.25 cups whole wheat flour and ½ cup besan.

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 to 5 tablespoons 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

Making methi thepla

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 them to a round of about 5-6 inches in diameter.

rolling thepla - methi thepla recipe

Cooking methi thepla

13. On a hot tawa or skillet 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 them 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.

making methi thepla recipe

21. Remove 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 them with a simple jeera aloo or even as a snack with Indian Tea.

methi thepla, methi thepla recipe

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STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Thepla Recipe | Methi Thepla

4.87 from 36 votes
Methi thepla is a flatbread and a popular Gujarati snack. Methi thepla is made from fresh fenugreek leaves and whole-grain flours thereby making these a healthy breakfast or snack option.
methi thepla, gujarati methi thepla, methi thepla recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:snacks
Cuisine:gujarati
Servings (change the number to scale):11 methi thepla

RECIPE VIDEO

(1 CUP = 250 ML)

Ingredients

  • 1 cup methi leaves (fenugreek leaves) - tightly packed
  • 1 cup whole wheat flour or 120 grams
  • ¼ cup besan (gram flour or chickpea 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
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder (ground cumin)
  • ½ teaspoon coriander powder (ground coriander)
  • ¾ teaspoon salt or add as required
  • 1 tablespoon oil
  • 4 to 5 tablespoon curd (yogurt) or water for kneading or add as required
  • oil for roasting thepla as required

Instructions

kneading dough

  • Rinse 1 cup methi leaves very well in water. Then drain them and chop finely. Keep aside.
  • In a mixing bowl, take 1 cup whole wheat flour, ¼ cup besan, ¼ cup bajra flour and ¼ cup jowar flour. I have used millet flours but you can skip them if you don't have. In this case, just add 1.25 cups whole wheat flour and ½ cup besan.
  • Add all the spices and herbs.
  • Add the chopped methi leaves. mix everything well.
  • Add curd (for a vegan option add very little water instead of curd).
  • Mix again and knead into a dough. Don't add water while kneading as methi leaves release water.
  • Knead the dough very well. Add more curd if required while kneading.

rolling methi thepla

  • Make medium sized balls from the dough.
  • Take a medium sized ball and sprinkle some flour on it.
  • With the rolling pin begin to roll the thepla.
  • Roll them to a round of about 5-6 inches in diameter.

making methi thepla

  • On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked.
  • Spread oil on this side. Flip the thepla again.
  • Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  • You can also press the thepla with spatula while cooking.
  • Remove and keep it in a roti basket. Since I plan to serve them 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.
  • 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 Info (approximate values)

Nutrition Facts
Thepla Recipe | Methi Thepla
Amount Per Serving
Calories 144 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Saturated Fat 0.8g5%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 1.3g
Cholesterol 0.9mg0%
Sodium 193.3mg8%
Potassium 203.3mg6%
Carbohydrates 22.9g8%
Fiber 5.6g23%
Sugar 0.5g1%
Protein 6.8g14%
Vitamin C 0.8mg1%
Calcium 40mg4%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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157 comments/reviews

  1. Thanks for the quick response.i made rotis today as advised by you and they were really nice and soft.

    • welcome winnie and thank you for letting me know.

  2. All your recipes are simply amazing and turn out tasty.this recipe with different flours was too good.loved it with plain curds.
    Roti’s/ parathas are a regular fare at home.i do not use multigrain atta but get ragi,jowar and bajra ground separately.please advise me as to the correct proportion of these flours to be used along with wheat flour to make 12 to 15 rotis.thanks.5 stars

    • thanks winnie. i also do not use multigrain atta. i mix the individual flours and then use them. to make roti with these flours, atta always has to be more, so that it is easy to roll the roti. add hot water when mixing and kneading the dough. this will soften the jowar, bajra flours etc and make for a soft roti. the hardness or chewiness will not be felt. so if making 12 to 15 roti, you can use 1/4 cup each of ragi, jowar, bajra flour and 2 to 2.25 cups of whole wheat flour. hope this helps.

  3. You are awesome. Love your site. Keep it up. God bless you

    • thanks a lot soviya for your kind wishes. wish you all the best.

  4. Every time when I have had to look up for a recipe at the last moment, this website has come up as a savior and has been the best guiding point each time helping me to sail through the doubts and prepare the dish well. Thank you for making this website, the description with pictures is so helpful, each step so well put that it’s very clear to understand. Very detailed, precise and clear description. Love to visit this website. Thanks again, keep up the awesome work! Loads of love and good luck 🙂

    • thank you very much nidhi. i feel good to know that the detailed description, step wise photos and tips are helpful. hugs and wish you all the best. happy cooking.

  5. If I have to search any recipe on the Internet – this is my go to place. Never once have your recipes gone wrong! Keep doing the good work you do! And thank you for maintaining this website.5 stars

    • welcome rashmi and thank you for this comment. so glad to read and i am happy that the recipes are turning good for you. thanks again.

  6. This recipe is amazing! My mum and I made this for lunch today and paired it with a simple raita. Sooo good!5 stars

    • thanks saritha for the feedback and rating. yes methi thepla tastes good and can be had with a pickle or raita.

  7. Your recipes are very simple to follow and it turns out very tasty. Thanks for sharing yummy recipes. I love cooking and like trying different recipes.5 stars

    • thanks zeenat for this feedback. same here and i too love cooking.

  8. Can I make it with kasuri methi as I dont have fresh methi leaves?

    • yes you can use kasuri methi. you can add 1 to 2 tablespoons of kasuri methi.

  9. I made the methi thepla using Ur recipe, my family loved it. Am gonna make it again tomorrow. Thanks.5 stars

    • Welcome Bhavya. Glad to know this.

  10. 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.

    • suhana, you can easily keep theplas at room temperature for 3 to 4 days.

  11. 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

    • Welcome Meena. Glad to know that you liked the website. Do try some recipes. I try to use everyday ingredients in recipes whenever possible.

  12. Is we can use curd for we need to store for a day? thank u5 stars

    • you can store for a day if curd is used.

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

    • Welcome Carolyn. Nice to know this.

  14. 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 regards5 stars

    • Welcome Nita. Methi thepla can easily last for 3-4 days. Don’t add curd if you want them to last longer. Fry them with little extra oil.

  15. Can we use kasoori methi instead of fresh methi leaves in case we don’t have?

    • PS, yes you can. Just add 2-3 tablespoon.