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Methi Thepla
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5 from 2 votes

Methi Thepla | Gujarati Thepla Recipe

Methi Thepla is a Healthy Indian Flat bread made with fresh fenugreek leaves , whole wheat flour , gram flour and spices.
Course Breakfast, Snack
Cuisine Gujarati
Keyword Healthy, Indian Breads
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 50 minutes
Servings 12 Makes
Calories 108kcal
Author Muktha H S


  • 1 Cup Whole wheat Flour
  • ¼ Cup Jowar / Sorghum Flour
  • Cup Besan / Gram Flour
  • 1 Cup Fresh Fenugreek Leaves , chopped
  • ¾ teaspoon Green Chilli Paste , 2 green chillies crushed
  • ¾ teaspoon Ginger Paste , ½ inch ginger grated
  • Cup Yogurt
  • ½ teaspoon Red Chilli Powder
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Cumin / Jeera Powder
  • ¼ teaspoon Asafoetida /Hing
  • ¼ teaspoon Turmeric Powder
  • ¾ teaspoon Salt or as required
  • 1 ¼ tablespoon Cooking Oil
  • Water to sprinkle , if needed
  • Oil for roasting Thepla


  • Take whole wheat flour , jowar flour(optional) and besan/gram flour in a bowl.
  • Add in green chilli paste , ginger paste, all other spice powders and salt .
  • Now add in 1 cup of finely chopped fenugreek leaves / methi leaves.
  • Mix well together with hands, add ¼ cup of curds and mix the flour well.
  • Add 2 tablespoon of oil to the above mixture , sprinkle some water (if needed) and prepare smooth and stiff dough.
  • Add ½ teaspoon of oil on top of the dough and cover it with a kitchen napkin. Allow it to rest for 20 -30 minutes.
  • After 30 minutes,remove the kitchen napkin, knead the dough , make small lemon size balls and keep it aside.
  • Dust the working top with some dry whole wheat flour , place the dough ball ,press it in hand ,sprinkle some flour on top of it and roll the dough into a 5-6 inch diameter round circle.
  • Heat the griddle to super hot and place the rolled roti over it .Drizzle oil around the corners and above the roti .
  • As soon as it looks dry on top and small bubbles about to appear ,flip the roti and cook on other side by applying some oil on corners and top .
  • Flip and cook ,couple of times till brown spots appears on each side and its evenly cooked .
  • Serve with pickle , curds/raita or with Masala Chai.



  • Fenugreek leaves tends to release water when it comes in contact with salt , hence make a stiff dough , as it may release some water while resting.
  • To increase shelf life , add only water to knead dough skip yogurt. 
  • Gram Flour , Jowar flour can be omitted ,if you need Soft Thepla


Calories: 108kcal