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.
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 thepla 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.
Methi thepla recipe video
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, ¼ cup besan (gram 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 (belan) begin to roll the thepla.
12. roll the thepla to a round of about 5-6 inches in diameter.
Cooking methi thepla
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 thepla 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.
More healthy flatbread recipes
methi thepla recipe
INGREDIENTS
- 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 thepla as required
INSTRUCTIONS
kneading dough for methi thepla recipe
- 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 the thepla to a round of about 5-6 inches in diameter.
making methi thepla
- On a hot tawa 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 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.
- 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.
RECIPE VIDEO
NOTES
- Instead of water you can also add curd.
- For frying instead of oil you can use ghee if you want.
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.
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.
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.
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thanks a lot soviya for your kind wishes. wish you all the best.
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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.
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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.
This recipe is amazing! My mum and I made this for lunch today and paired it with a simple raita. Sooo good!
thanks saritha for the feedback and rating. yes methi thepla tastes good and can be had with a pickle or raita.
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.
thanks zeenat for this feedback. same here and i too love cooking.
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.
I made the methi thepla using Ur recipe, my family loved it. Am gonna make it again tomorrow. Thanks.
Welcome Bhavya. Glad to know this.
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.
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.
Is we can use curd for we need to store for a day? thank u
you can store for a day if curd is used.
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.
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 regards
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.
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.