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    Home

    Thepla | Methi Thepla Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

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    Methi thepla made using wheat flour, gram flour and fresh methi leaves and spices. Thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).

    Methi Thepla Recipe

    Chapati dough is made with whole white flour, oil/ghee seasoned with salt by binding flour mostly with water. Chapatis are an everyday food, cooked on a griddle usually without an oil or ghee and often puffed up by cooking on open flame after taking it off the flame, some ghee is spread on the top.

    Jump to:
    • What is Thepla?
    • About Methi Thepla
    • Methi Thepla Ingredients
    • Thepla using Dried Methi (Stepwise Pictures)
    • Thepla Using Fresh Methi
    • Variations
    • Expert Tips
    • 📖 Recipe Card

    What is Thepla?

    Thepla is commonly multigrain, typically made with whole wheat flour and chickpea and millet flour. When making theplas for travel, the flour is bound into a stiff dough with milk instead of water and extra ghee/oil. It was invented by the women of the community for their travelling husbands, as Gujaratis are primarily merchants.

    About Methi Thepla

    The men travelled from village to village selling their merchandise, but they were not always guaranteed of getting something vegetarian to eat on their journeys, so the THEPLA was invented. Methi theplas are well-known not only in Gujarat, but also throughout the country. Healthy methi thepla is also an excellent diabetic snack.

    This is my little ones favourite. This has lots of flavours in them and you don't need any side dish for this, just a bowl of yogurt and pickle is enough. I thought of sharing it with you because many of you have been asking me the recipe when i shared it in my instagram, BTW if you are not following me on instagram, i think you have to follow.

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    Methi Thepla Ingredients

    Dry Fenugreek Leaves - Fenugreek or methi leaves are high in antioxidants and minerals, which have a variety of health benefits. Dried Fenugreek Leaves have a slightly bitter and earthy flavour
    similar to celery, with a sweet finishing kick similar to maple syrup.

    Carom Seeds - Carom seeds are thought to heal ulcers in the digestive tract, including the stomach, intestines, and oesophagus. These are frequently used to treat acid.

    Wheat flour - use whole wheat flour for making the paratha. It adds texture.

    Gram Flour - While Indian paranthas are only made with wheat flour, theplas are made with a variety of flours. Gram flour is the most commonly used flour, but millet flour is also used.

    Spice Powder - you can use a combination of spice powders like chilli, coriander, turmeric and garam masala

    Thepla using Dried Methi (Stepwise Pictures)

    This particular recipe for Thepla is made with Dried Methi (fenugreek leaves | kasuri methi)

    take wheat flour in a bowl
    add chilli, coriander, turmeric and cumin seed powder
    add ajwain / carom seeds
    salt
    add dried fenugreek leaves
    add oil
    mix well
    add water
    knead to a soft dough
    cover and let it rest for 15 mins
    divide it into equal portions
    take a ball
    roll it out
    put it on hot pan
    cook till you see small bubbles on top
    flip over
    cook on both sides till it is done
    remove and serve
     
     
     
     

    Thepla Using Fresh Methi

    This delicious thepla is made using fresh methi leaves which taste fresh and delicious. All you need is some wheat flour, gram flour, fresh methi leaves and few spices.

    Ingredients for Fresh Methi Thepla

    • Wheat flour - 1.5 cup
    • Gram Flour / Besan - 2 tblspn
    • Chilli Powder - 1 tsp
    • Turmeric Powder - ½ tsp
    • Pepper Powder - 1 tsp
    • Cumin Powder - 1 tsp
    • Garam Masala Powder - 1 tsp
    • Fresh Fenugreek Leaves - 1 cup chopped finely methi
    • Spring Onion - ¼ cup chopped finely
    • Ajwain / Omam / Carom Seeds - ½ tsp
    • Cumin Seeds - ½ tsp
    • Salt to taste
    • Oil - 1 tblspn
    • Curd / Yogurt - 3 tblspn
    • Water as needed

    How to Make Fresh Methi Thepla (Stepwise Pictures)

    Take wheat flour in a bowl
    add gram flour
    add cumin and ajwain seeds
    salt and spice powders
    add oil
    add methi and spring onions
    mix well
    add yogurt
    add water
    knead to a soft dough
    divide it into equal balls
    take a ball
    roll it out
    done
    toast them in a pan
    flip over and cook
    apply oil for even cooking
    done
    Serve

    Variations

    The various types of theplas are cooked by varying the ingredients. Common variants include methi, mooli and dudhi. Theplas can also be made with mashed potatoes, mixed vegetables, or garlic. The most popular version of this traditional dish is methi thepla.

    Expert Tips

    • Thepla stays good for few days. You can store in a covered container to retain moisture.
    • Instead of dried fenugreek leaves, you can use fresh methi leaves.
    • You can use ghee instead of oil.
    • A small amount of gram flour can be added into wheat flour to make thepla.

    What to Serve with Thepla

    It is typically enjoyed as a breakfast , or can be eaten for snacks. It can also be served as a side dish with a meal, or as a snack in the late afternoon. Thepla can be made with wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. Thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).

    More Indian Bread Recipes

    • Masala Chapati Recipe
    • Mooli Paratha Recipe
    • Oats Chapati Recipe | Oats Roti Recipe
    • Aloo Kulcha Recipe
    • Chicken Kathi Rolls Recipe
    • Chapati Recipe

    📖 Recipe Card

    Thepla Recipe | Methi Thepla Recipe

    Methi thepla made using wheat flour, gram flour and fresh methi leaves and spices. Thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).
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    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Resting Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 Thepla
    Calories: 123kcal

    Equipment

    • Mixing Bowl
    • Cooking Skillet

    Ingredients

    • 1 cup Wheat flour
    • 1 tsp Chilli Powder
    • ½ tsp Turmeric Powder
    • 1 tsp Coriander Powder
    • 1 tsp Roasted Cumin Powder
    • 2 tbsp Dry Fenugreek Leaves kasuri methi
    • ½ tsp Ajwain / Omam / Carom Seeds
    • 1 tsp Salt or to taste
    • 2 tbsp Oil
    • Water as needed

    Instructions

    • Take all ingredients in a bowl except oil and mix well. Slowly add water and make it into a smooth dough. Cover and let it rest for 15 mins.
    • Now divide it into equal portions. Roll it out into chapati.
    • Heat tawa and cook it on both sides, add oil if needed. Remove and serve.

    Notes

    • Thepla stays good for few days. You can store in a covered container to retain moisture.
    • Instead of dried fenugreek leaves, you can use fresh methi leaves.
    • You can use ghee instead of oil.
    • A small amount of gram flour can be added into wheat flour to make thepla.

    Nutrition

    Serving: 1servings | Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 394mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 103IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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    1. devi

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      aarthi I tried ur potalam potato podimas really yummy outstanding side dish for curd and sambar rice pl keep on posting such outstanding recipes

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