Methi Thepla
Methi Thepla is a most popular staple flat bread from Gujarati cuisine. Methi Thepla is delicious, healthy and easy to make. Methi Thepla is cooked almost daily in many Gujarati homes. If you are going on long travel this is a best traveling food, easy to carry, easy to store and you can eat it for 2-3 days easily.
Recipe type: Indian Bread
Cuisine: Indian
  • 2 cup Whole Wheat Flour
  • 1 cup Fresh Fenugreek Leaves
  • 2-3 tsp Ginger-Green Chili-Garlic Paste
  • 1 tsp Turmeric Powder
  • 2 tsp Sugar (Optional)
  • ½ tsp Red Chili Powder
  • 2 tsp Sesame Seeds (Optional)
  • 1 tsp Carom Seeds
  • Salt
  • 2-3 tbsp Curd/Yogurt
  • 1 ½ tbsp Oil
  • ¼ cup Flour for Dusting
  • Oil for Roasting Thepla
  1. Wash and clean Methi leaves, chop finely and keep aside.
  2. Take a large mixing bowl, add whole wheat flour, chopped Methi leaves, salt, turmeric powder, ginger-green chili-garlic paste, red chili powder, sugar, sesame seed and carom seeds.
  3. Now add yogurt, oil, and then mix well, crumble with hands.
  4. Add water as required, knead it very well, and then make semi stiff, smooth dough. Now make small-small balls from dough.
  5. Take a ball, dust in to the flour and roll it using rolling pin, make a thin circle shape Thepla/flatbread.
  6. Heat the tawa/griddle, place the rolled Thepla on it, and then cook it both side till its spotted light golden brown on a medium flame.
  7. Apply ½ tsp oil, spread evenly with using spatula, press lightly all over and roast it both sides for few seconds.
  8. Remove Thepla from tawa and keep in a roti basket.
  9. Follow step 5 to 8, for remaining balls to make more Thepla.
  10. Methi Thepla is ready, serve Thepla with, curd or any kind of pickle.
• You can use butter milk instead of water while kneading the dough, so your Thepla can stay fresh for long time.
• Even you can roast Thepla using ghee instead of oil, it makes softer.
• You can serve your kids this Thepla using jam or ketchup, spread over the Thepla, roll it, and then serve them, I am sure kids love it.
Recipe by Binjal's VEG Kitchen at