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
Diet:vegetarian
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. Very yummy..made it came out well.5 stars

    • Thanks Kumari

  2. For longer stay how to prepare and store thepla can i keep it for 20 days

    • 20 days is a long time, especially for a country like india where we are in the peak of summers. if you live in a cold climate also, i would suggest to keep theplas for a week to 10 days. reason being food should be consumed when its cooked. leftover food along with foods which are kept for a longer period of time, increases the vata dosha in the body. increase in vata dosha gives rise to stomach problems, indigestion and other related issues.

      if you plan to keep for longer time, then avoid adding curd. hope this helps.

  3. hello, right now I have only plain flour (maida), wheat flour & besan. Can I make thepla with those 3 flours ? plz give me the quantities , thank you

    • Welcome Akbar. don’t use maida. just use 2 cups whole wheat flour (atta) and 1/4 cup besan.

  4. Thank you so much for the recipe.
    Please share Sada Thepla/Plain Thepla recipe too.5 stars

    • Welcome Beena. Will try to add.

  5. Hi..something went wrong with the recipe..the atta is become sticky.. and i m nt able to roll out. What do i do?

    • if the atta becomes sticky, then add some more atta and continue to knead till the stickiness goes away.

  6. Hi,
    I had a question…can we skip bajra flour and add only besan and jowar flour….??
    Thanks,
    NImisha

    • Welcome NImisha. Yes you can. But don’t add too much besan as then the thepla will become hard.

  7. HI DASSNA,
    Thx for the recipie. For how many days can we keep this thepla….pls suggest5 stars

    • stays good for a week in the fridge.

  8. Nice receipe. Wanted to know whether the thepla will remain soft and fresh in airplane travel by just adding curd and no water?

    • sam, yes the thepla will remain soft. add less besan and more whole wheat flour.

  9. Accept my heartfelt thanks for allllll the recipes, the illustrations with key points, your enthusiasm shows in your posts and it’s infective! Love the food photography! You are indeed doing a noble job.. Not a day goes by without looking up ur version of a certain dish and making yummy food for family n friends!! Stay blessed

    • we are very pleased to know this asha thankyou for your kind and positive words 🙂 god bless you.

  10. Hey, i usually use multi-grain atta so what should be the proportion of besan and atta in that case?

    • use the same proportion as mentioned in the recipe.

      • 1 cup atta and 3/4 cup besan, right? Sorry, I am just a beginner

        • no problem neha. add 1/4 cup besan and 1.5 cups multi grain atta.

  11. Good recepies5 stars

    • thankyou poppy.

  12. Testy, subrb recipie and one thing can we add more vegies ….??

    • you can add veggie like grated carrots, beetroots or even grated lauki.

  13. Thanks again Dasanna. Made this for breakfast today from the methi I grew in my garden. Loved it – very tasty and wholesome. Will have to make some for a friend. Thankyou very much again!

    • we are pleased to know this tasneem 🙂 thankyou so much and you are welcome.

  14. Thank you so much for helping me cook better. Whenever I want to trý some new recipe, i always search on your site.

    Thank you once again!

    • pleased to know this sweta 🙂 thankyou for your kind words.

  15. Hi Dassana.hope u r doing gud.Thank u for all d recipes that u post,I always cook looking at ur recipes and it always turns out to b d best.god bless u.take care

    • pleased to know this rose 🙂 and god bless you too. thankyou so much.

  16. Thanks for the recipe, I didnt know we have to use besan also in Theplas.

    Can we store the theplas for a long time? I have generally seen people carrying it for long vacations, etc.

    • besan can be added or even skipped completely. you can store them for some days.

  17. How long do you rest the dough before baking them on the griddle?5 stars

    • deepti, i don’t rest the dough.

  18. Been a South Indian idli n dosas made a regular for breakfast . Wanted to explore more n found dis . It’s amazing . Even made n took some while travelling . Thank u so much

    • welcome anisha. glad to know that you liked the recipe.

  19. Hi Dassana.. i had a question.. whenever i make theplas they get chewy after cooling down.. i always cook it at high temperature and roll it thin… so I don’t think it is undercooked.. Could it be that i cook it longer??

    How to usually figure out quantity of salt in the dough?? Is there a thumb rule or it comes with practice??

    • hi sruabhi, it could be due to the besan. try making thepla with less amount of besan or no besan. even cooking longer can give a chewiness. so you have to see which reason is contributing to this chewiness. there is no thumb rule. i usually add by andaaz.

  20. this recipe too good . my husband enjoyed this today as I made this in breakfast. My daughter loved this thepla which is full of nutrition. Thanks a ton to you . All your recipes are very good and easy to understand and easy to follow as well. Moreover images of step by step process is like SONE PE SUHAGA. All the best .

    • welcome rashmi. glad to know that all of you liked the thepla recipe. thanks for sharing positive feedback on recipes.

  21. amezingggggggggggg5 stars

  22. Made thepla yest, turned vry vry taste. Thks Dassana!

    • welcome mohini. glad to know this.

  23. Hi dassana.. I love this site and your recepies.. with pictures you make the pictures clear in our minds

    • thanks supriya

  24. Methi thepla was awesome. Thank you.4 stars

    • welcome sonam

  25. wah !! super.
    sunder , apratim . i like it.

    • thanks.

  26. Awesome recipe, instant n things wt are at home can make through it lovely5 stars

    • thanks suni.

  27. Hello bassana.
    While rolling the thepla’s what will be better to apply flour or oil

    • suni, i apply flour. only while making poori and bengali luchi, i apply oil while rolling.

  28. hi dassana.the theplas were awsome.just wanted to know when i make khaman dhoklas i beat the mixture but after it steams it is not fluffy but quite hard.could i have beaten it more than required?

    • you have to beat the mixture before you add eno/fruit salt. after adding eno, just mix quickly and keep in the steamer. may be the amount of water is less, thats why the dhokla is becoming hard.

  29. Good recipe!!!! Keep up the good work!!!!!5 stars

  30. Hi Dassana,
    The photographs were so wonderful, I just had to try this recipe! I had limited success, so I was hoping you could help me out. My theplas turned out quite tasty, but they seemed a bit raw from inside, so I tried making thinner ones. Those turned out crispy like a papad. I used butter to fry them. I think I’m almost there since the taste was really good, but I have to figure out the secret to making them soft and cooked through.
    Thanks!

    • for making theplas or chapatis or parathas, one rule is that the tava should be really hot enough. also the thepla should be rolled evenly, neither thick nor thin. next is to not overcook them. if you overcook or over roast them, they become like papads, especially the thinly rolled theplas. you can use any fat to fry them – oil, butter or ghee. generally cook one side till 1/4th. then turn over and cook the other side till 1/2. sprinkle ghee or oil on the 1/4th cooked side when you are cooking the other side. flip and then again spread some oil or ghee. flip once and twice and the thepla is done.

  31. can i keep a kneaded methi paratha dough in fredge for 2 days.

    • its stays good for one day.

  32. Methi thepla prep as above is having a wonderful taste as well as nutritious for us. you can have this with plain amala murraba also.

    • thanks chitra for sharing. always welcome.

  33. Thnx 4 d lovely n easy recipe!!
    Definetly trying it tomrw, vl let u 🙂

    • welcome mez

  34. I tried this recipe yesterday and I came out awesome…. lovely way to sneak in some greens to my hubby..5 stars

    • thanks anitha for this positive comment.

  35. Hi,
    I recently saw your website………….I`m really impressed……………tried the banana bread……….my family just loved it ………so thanks to you!!!!!!!!!!!
    I wud try methi theplas as well
    Just wondering if you have moong dal halwa receipe as well…….

    Neelam5 stars

    • thanks neelam. i am planning to post moong dal halwa recipe soon.