The Ultimate Methi Thepla Recipe for Unmatched Flavor and Taste
A traditional Gujarati flatbread made with fresh methi leaves, whole wheat flour, and warming spices. Soft, aromatic, and perfect for breakfast, lunch, dinner, or travel meals.
Prep Time
15 min
Cook Time
20 min
Serving
10
Difficulty
Easy
Information About the Recipe
Methi Thepla is a staple in Gujarati households, known for its long shelf life and wholesome flavor. Made using methi leaves, whole wheat flour, besan, and aromatic spices, this flatbread is ideal for busy mornings, travel meals, or healthy snacking. It pairs beautifully with yogurt, pickle, chutney, or tea. The dough is soft, easy to roll, and cooks quickly on a tawa, making it one of the simplest Indian breads to prepare.
Ingredients
- For the Dough
- 1 cup whole wheat flour
- 1/2 cup chickpea flour (besan)
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1/4 cup yogurt
- 2 tablespoons oil
- 1 teaspoon ginger–green chili paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Water, as needed
- For Cooking
- Oil or ghee, for roasting
Nutritional Information
- Calories: 130 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 6 g
- Fiber: 3 g
- Sodium: Varies with salt
Directions
1. Prepare the Dough
- Combine whole wheat flour, besan, chopped methi leaves, yogurt, oil, ginger–green chili paste, turmeric, chili powder, cumin, and salt.
- Add water little by little and knead into a soft dough.
- Rest for 15–20 minutes for better texture.
2. Divide and Roll
- Divide the dough into small balls.
- Roll each ball into a 6–7 inch disc using a rolling pin.
3. Cook the Theplas
- Heat a tawa or non-stick pan.
- Place the rolled thepla and cook until bubbles appear.
- Flip, apply oil or ghee, and cook until golden brown spots develop.
- Repeat for all theplas.
4. Serve
- Serve hot with yogurt, pickle, chutney, or evening tea.
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