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.
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.
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.
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.
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 to 5 tablespoons 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.
Making methi thepla
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 them to a round of about 5-6 inches in diameter.
Cooking methi thepla
13. On a hot tawa or skillet 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 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.
21. Remove 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 them with a simple jeera aloo or even as a snack with Indian Tea.
More healthy flatbread recipes
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Thepla Recipe | Methi Thepla
- 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
- 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.
- Instead of water you can also add curd.
- For frying instead of oil you can use ghee if you want.
Nutrition Info Approximate values
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