Methi Thepla

Methi Thepla is a soft, spiced flatbread from Gujarat. It is made by kneading whole wheat flour with fresh fenugreek leaves (methi), spices, and sometimes yogurt, and then rolling it out like roti or paratha before cooking it on a griddle.

Originated in Gujarat as a way to combine seasonal greens (like methi) with flour for a filling and long lasting meal. Methi thepla is a popular dish in Gujarat and among Gujarati families worldwide.

It is considered a healthy and wholesome dish, since fenugreek leaves are rich in fiber, iron, and minerals. In short, methi thepla is not just food, it’s a part of Gujarati lifestyle – healthy, travel friendly, and always comforting.

Here I am sharing quick and easy methi thepla recipe with step by step instructions and video. You can serve thepla with curd, pickle (achar), chutney, chhundo or masala chai.  My very Gujarati way to serve is, thepla with dahi and achar– simple, filling, and delicious.

Recipe video for Methi Thepla

If you like this video for Methi Thepla, Please subscribe to our Youtube Channel https://www.youtube.com/@CookwithDii  & don’t forget to click the BELL icon so you can be the first to know when we post a new video.

How to make Methi Thepla

Wash fenugreek leaves well, drain, and chop finely.

In a mixing bowl, add 2 cup wheat flour, 1 ½ cup chopped methi leaves, ¼ tsp turmeric, ½ tsp red chili powder, 1 tsp coriander powder, 2 tsp sesame seeds, ¼ tsp hing, 1 ½ tsp ginger garlic paste, salt, 1 tbsp oil, and  ¼ cup curd.

Mix everything well, then add little water at a time to knead into a soft, smooth dough (like roti dough).

Cover the dough and let it rest for 15-20 minutes.

Now divide the dough into lemon – sized balls.

Roll each ball into a thin disc (like roti), dusting with flour to avoid sticking.

Heat a tawa/griddle over medium heat.

Place the rolled thepla, cook one side until light spots appear.

Flip, drizzle a few drops of oil, cook both sides until golden brown.

Serve hot with dahi and achar.

Tips

Chop methi leaves finely which helps them mix evenly into the dough.

Methi releases moisture, so add water little by little to avoid sticky dough.

Yogurt makes thepla soft, but if you want them to last longer for travel, skip yogurt and use only water.

Dust lightly with flour while rolling so they don’t stick but stay soft.

Cook theplas on medium heat. Low heat makes them dry, high heat burns them quickly.

Methi Thepla

Recipe by Divya PatelCourse: BreakfastCuisine: Indian

Servings

8

Thepla

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Methi thepla is traditional Gujarati flatbread made with whole wheat flour, fresh fenugreek leaves (methi), spices and sometimes yogurt.

Ingredients

• 2 cup Wheat Flour

• 1 ½ cup Methi Leaves (chopped)

• ¼ Tsp Turmeric

• ½ Tsp Red Chili Powder

• 1 Tsp Coriander Powder

• 2 Tsp Sesame Seeds

• ¼ Tsp Hing/Asafoetida

• 1 ½ Tsp Ginger Garlic Green Chili Paste

• Salt to taste

• 1 Tbsp Oil

• ¼ cup Curd/Yogurt

• Water as needed

Directions

• Wash fenugreek leaves well, drain, and chop finely.
• In a mixing bowl, add 2 cup wheat flour, 1 ½ cup chopped methi leaves, ¼ tsp turmeric, ½ tsp red chili powder, 1 tsp coriander powder, 2 tsp sesame seeds, ¼ tsp hing, 1 ½ tsp ginger garlic paste, salt, 1 tbsp oil, and  ¼ cup curd.
• Mix everything well, then add little water at a time to knead into a soft, smooth dough (like roti dough).
• Cover the dough and let it rest for 15-20 minutes.
• Now divide the dough into lemon – sized balls.
• Roll each ball into a thin disc (like roti), dusting with flour to avoid sticking.
• Heat a tawa/griddle over medium heat.
• Place the rolled thepla, cook one side until light spots appear.
• Flip, drizzle a few drops of oil, cook both sides until golden brown.
• Serve hot with dahi and achar.

Notes

• Chop methi leaves finely which helps them mix evenly into the dough.
• Methi releases moisture, so add water little by little to avoid sticky dough.
• Yogurt makes thepla soft, but if you want them to last longer for travel, skip yogurt and use only water.
• Dust lightly with flour while rolling so they don’t stick but stay soft.
• Cook theplas on medium heat. Low heat makes them dry, high heat burns them quickly.

If you like this recipe, do not forget to share it with your friends and family!