thepla recipe | methi thepla

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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, gujarati methi thepla, methi 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.

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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methi thepla, gujarati methi thepla, methi thepla recipe

Thepla Recipe | Methi Thepla

4.89 from 42 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.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Cuisine Gujarati
Course: Snacks

Servings 11 methi thepla
Units

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.

Video

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

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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162 Comments

  1. If i add spinach, should I cook it first and squeeze out the liquid? How much spinach could I add? Thanks!

    1. No need to cook them first. Just add finely chopped fresh spinach and reduce the amount of water. You can add 1 cup.

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