gujarati thepla recipe for travel

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Methi Thepla Recipe, Gujarati Methi Thepla For Travel

September 4, 2014 by Gopi Patel 3 Comments

Methi thepla recipe – This Methi thepla is one of the most common dish made in all Gujarati home almost every alternate day. As Punjabi have paratha  in breakfast the same way Gujjus have theplas for breakfast. They even make plain thepla and have it with a cup of tea in morning.

In this methi thepla recipe I have used  different types of flour: Wheat flour, Bajra flour and Jowar flour which make methi thepla more healthy. You can also make methi thepla by using only wheat flour. I have also added coriander leaves along with methi because I love the taste of coriander leaves in my thepla. Again adding the coriander leaves in thepla is completely optional.

Related: gujarati thepla  | gujarati bhakri

When I was small my mom used to apply sweet mango pickle (gol keri athanu) on top of thepla and roll the thepla and give it to me. I used to love it a lot and still when I make methi thepla I eat the same way 🙂 Gujarati people are well known for their travel habits. They carry lot of home made food along with them during train journey or even in flights 🙂  Methi thepla or plain thepla is one of the thing they don’t miss in their food basket. This theplas will not get spoil for about 2-3 days. And you can eat them in breakfast or in lunch along with some traditional Gujarati curries like dry potato curry (batata ni sukki bhaji).

Some Useful Tips to make perfect Methi Thepla

• The water consistency in methi thepla dough should be right in order to get perfect methi thepla. Knead the dough using lukewarm water or curd and once kneaded keep aside for resting for 10 minutes.
• Along with methi you can also add fresh coriander leaves. It gives great flavor to methi thepla.
• Lot of people add Ajwain in the methi thepla. It helps in digestion.
• You can use less quantity of oil if you want to eat methi thepla right away. However when you are preparing theplas for travelling / train journey etc a little more oil is advisable. Oil acts as natural preservative and let methi thepla stays fresh for long time.

Let us know check the recipe of Gujarati methi thepla.

Step by step Recipe of Gujarati Methi Thepla

In a bowl take whole wheat flour, bajra flour and jowar flour. (Note: You can also use only whole wheat flour)

Add the fresh methi leaves (fenugreek leaves), coriander leaves and all Indian spices like red chili powder, turmeric powder, coriander powder, oil and salt to taste. Now add little water and mix well all the ingredients and knead dough.

Dust the rolling board with wheat flour and start rolling the methi thepla with the help of the rolling pin. Roll into circular disc with diameter of 5 to 6 inch.

Also check other traditional Gujarati recipes:

Recipes Similar to Methi Thepla (Gujarati Recipe)

• ringan na palita
• rasawala batata nu shaak
• methi bhaji (maharashtrian recipe)

Gujarati Methi Thepla Recipe Details:

• Wheat flour: 1 cup
• Bajra flour: 1/2 cup, optional
• Jowar flour: 1/4 cup, optional
• Fenugreek leaves: 1/2 cup
• Coriander leaves (cilantro): 1/3 cup
• Oil: 2 tbsp
• Garlic: 1 tbsp
• Red chili powder: 1 tsp
• Turmerlic powder: 1/2 tsp
• Coriander powder: 1 tsp
• Salt: 2 tsp, to taste
• Water: 1 cup
• In a mixing bowl take wheat flour, bajra flour and jowar flour.
• Add the methi (fenugreek leaves), coriander leaves, oil, garlic, red chili powder, coriander powder, turmeric powder and salt to taste. Mix all the ingredients well.
• Now while adding little water at time kneed the dough for thepla. The dough should neither be too soft or too hard. Let the thepla dough rest for about 5 minutes.
• Methi thepla dough is ready. Let us make soft Gujarati methi thepla now.
• Divide the methi thepla dough into small balls and flatten it by pressing them in hand.
• Start heating tawa or skillet while we roll methi thepla.
• While the tawa is getting heated, dust the rolling board with some wheat flour and place the methi thepla ball made from the dough on the rolling board and roll the thepla into flat disc of 5 to 6 inch diameter.
• Once the flat non stick pan or tawa is hot, place the rolled methi thepla on tawa.
• Let the thepla gets cooked until you see small bubbles appear on top side. Then turn it to other side.
• Add a little oil on top and turn the thepla and press it from all side with the help of the spatula so that it turns nice golden brown in color.
• Then again turn the thepla and press with the spatula till golden brown.
• Repeat the above steps for all the methi thepla.
• Now the methi thepla is ready . You can serve with the hot tea, pickle, curd.

v v good recipe

I make thepla with gram flour and wheat (rotli) flour. If I use bajra flour like in this recipe, should I still use the gram flour too?

Many thanks Raksha

Hi Raksha, you can use different types of flour to make Thepla 🙂

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Thepla Recipe

Updated: August 31, 2022, By Swasthi, Comments , Jump to Recipe

Make delicious & flavorsome Thepla with my simple recipe. Thepla is a Western Indian flatbread made with whole wheat flour, millet flours, spices and herbs. Sometimes fenugreek leaves aka methi leaves are also added to boost the flavor & nutrition profile. In this post I share how to make Methi Thepla. If you want you can make them plain without the methi leaves.

About Thepla

Thepla is a spiced wholegrain flatbread from the Gujarati cuisine. It is a staple in the Gujju households and is eaten with aam ka chunda (mango preserve), Mango Pickle or with plain Curd .

Since Thepla are spiced & flavorsome they can be eaten on their own without any accompaniment or even with Masala Chai . Traditionally they are considered a travel-worthy food as they keep good at room temperatures for several days without the need to refrigerate.

If you ask Gujaratis for a Thepla Recipe, you are likely to find a zillion versions. The most basic theplas are simply a kind of Chapati made with wheat flour, turmeric, red chilli powder, salt and oil.

But other variations are made with different kind of millet flour, gram flour (besan), fenugreek leaves, bottle gourd, radish, ginger, garlic and curd.

Thepla are great for the body because they are made with whole grain flour, plenty of spices and methi leaves. They can be eaten any time for a Breakfast , snack or dinner. Theplas also go well in school and office boxes.

• If you are keen to use millets then you can use bajra (pearl millet) & jowar flour (sorghum).
• Besan enhances the flavor and increases the protein content in the dish.
• Always use curd or yogurt along with millet flour and besan to make soft theplas.
• However curd reduces the shelf life so they should be consumed with in 5 to 6 hours if kept at room temperature.
• Please note that using millet flour and besan makes the theplas slightly hard. So using a good amount of oil & curd is very important.
• Kneading & resting the dough well for at least 20 minutes helps to make soft theplas.

More related recipes Poha Akki roti Aloo Methi Methi Paratha Easy Methi Rice Methi Pulao

How to make Thepla (Stepwise Photos)

1. For this recipe I use 1 to 1¼ cups methi leaves. If making plain thepla then skip this step. Pluck the methi leaves & discard the stalks. Rinse them well a few times. I sprinkle vinegar and salt. Leave for a while. Then rinse. Drain to a colander. Chop finely.

2. Add 1½ wheat flour & ¼ cup bajra flour or any millet flour. When I made the video I used only atta & besan. Replace bajra and besan with atta if the theplas are not for immediate consumption.

3. Then add & 3 to 4 tbsp gram flour (besan).

4. Next transfer chopped fenugreek leaves and the following spices

• ½ to ¾ teaspoon red chili powder
• ¼ to ½ teaspoon turmeric
• ½ teaspoon salt
• ½ to ¾ teaspoon garam masala
• 1 teaspoon grated ginger (about 1 inch peeled or ginger garlic paste)
• 1 to 2 green chilies chopped
• ½ teaspoon carom seeds (ajwain, optional)

5. Pour ¼ cup curd (4 tablespoons). Leave out curd if you prefer to store them for more than a day.

6. Mix every thing well.

7. Pour water only as needed and make a soft dough that is not sticky.

8. Pour 1 tbsp oil and knead well. If you are not using besan & bajra flour then you can reduce the quantity of oil.

9. Smear few drops of oil over the dough. Cover and rest for 20 mins. Taste test and add more salt if you want.

10. Divide the dough to 8 equal balls.

11. Dust some wheat flour on the rolling area and over the ball. Flatten it.

12. Roll to a thin thepla. Do not roll very thin or very thick. If you add bajra or jowar flour and more fenugreek leaves, the edges may turn uneven. Though that doesn’t affect the taste, to please my fussy boys I use a lid to cut them round. Take a look at the main pictures.

13. Roll 5 of them and transfer them to the kitchen counter. Make the rest while you toast these.

Toast Thepla

14. Heat a tawa or griddle on a medium high heat until hot enough. Then transfer thepla to the tawa. Make sure you dust off the excess flour from the thepla before adding to the pan.

15. Cook until you see small bubbles. Turn it to the other side and cook pressing gently with a spatula. Make sure the pan is hot and the flame to medium high.

16. Turn them to and fro and cook until they have some golden to brown spots on them. Drizzle half tsp oil over the thepla on both sides.

17. Remove and stack on a plate lined with a soft cotton cloth or kitchen tissue. This helps to keep them soft. If you plan not to consume the same day, then do not stack them as the hot theplas will let out moisture.

The color of the thepla is different in the main pictures as they were made another time using bajra flour and more red chili powder. Serve thepla with curd, pickle or aam ka chunda.

In this post I have shared how to make methi thepla. You can make few changes to this recipe and make plain or sada, lauki or mooli thepla.

To make plain or sada thepla just skip millet flour,besan, methi leaves & curd from the list of ingredients mentioned in the recipe card below.

Replace methi with half cup grated bottle gourd or radish to make lauki or mooli thepla.

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Recipe Card

Thepla Recipe (Methi Thepla)

For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

• ▢ 1½ cup wheat flour (atta)
• ▢ ¼ cup bajra or jowar flour – millet flour (optional)
• ▢ 3 to 4 tablespoons besan (gram flour) (optional)
• ▢ 1 to 1¼ cup methi leaves (fenugreek leaves) (skip to make plain thepla)
• ▢ 1 teaspoon ginger grated or ginger garlic paste
• ▢ 1 to 2 green chili fine chopped or paste (skip for kids)
• ▢ ½ teaspoon salt (adjust to taste)
• ▢ ½ to ¾ teaspoon red chili powder (reduce for kids)
• ▢ ½ to ¾ teaspoon garam masala (coriander powder)
• ▢ ¼ to ½ teaspoon turmeric (haldi)
• ▢ 4 tablespoons curd (¼ cup yogurt) (skip to make plain thepla)
• ▢ 1 tablespoon oil for dough
• ▢ 2 tablespoons oil for frying

Instructions

• ▢ Skip if making plain thepla – Rinse methi leaves in lot of water and drain them well. Chop them finely and add to a mixing bowl.
• ▢ Add all the ingredients except oil to the mixing bowl. Begin to mix well all the ingredients to bring out the moisture from methi leaves.
• ▢ Sprinkle water just as needed and knead to a soft non sticky dough. Pour 1 tbsp oil and knead it well. Taste test and add more salt if you want.
• ▢ Keep it covered and rest the dough for 20 mins. Divide the dough to 8 to 9 portions. Make balls and keep covered.

How to make Thepla

• ▢ Lightly dust flour over the rolling area. Place a ball over the flour and flatten it slightly. Smear flour on both the sides.
• ▢ Begin to roll to a 8 inch thepla of medium thickness. Similarly make about 5 and keep them aside on the platform. If you want you can cut them with a 8 inch lid.
• ▢ Heat a pan or tawa on a medium high heat until hot enough. Transfer a thepla to the tawa.
• ▢ Cook on a medium heat until half cooked on the bottom, then turn it and cook until golden spots appear on both the sides.
• ▢ In between press down the thepla with a spatula for even cooking.
• ▢ Drizzle about half tsp oil or more on each. Stack them on a cloth or kitchen tissue to keep them soft.
• ▢ Serve methi thepla with curd, pickle or aam ka chunda.
• You can skip methi leaves in the recipe completely.
• Methi leaves can be substituted with half cup of grated bottle gourd or grated mix vegetables like carrots, lauki, cucumber etc.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Can we keep the batter/ goondha hua atta in fridge for later use?

yes you can keep for 2 days

It is mentioned 8 portions. It does not say 6

So glad you like them Rupali. Thanks for sharing back.

Happy to know Snigda! Thanks for sharing back how you made.

Thanks Revathi. Glad you like it.

Thanks Devaki

Glad the recipe helped. Thank you Evelyn

Wow so amazing. I am a Nigerian, just searching 4 Indian snacks recipe and I come across this amazing recipe. I tried it and it was fantastic. Thanks for sharing

Glad to know Naana.

Welcome Soniya

good presentation and with variantion.

Love it. I make the plan at my job and the plate has been in production for over a year. I serve it with egg whites and mixed vegetables and a hot salsa.. Amazing!!!

That’s amazing! Thanks Mark for letting us know!

Welcome Neha thanks for trying. Sure I will share

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Gujarati Methi Thepla (Fenugreek Flatbread)

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Methi na thepla combines fresh fenugreek leaves, whole wheat flour, and aromatic spices to make this delicious spiced Indian flatbread recipe. Ideal for a nutritious breakfast or snack, convenient for travel, or as a tasty inclusion in lunch boxes, the Gujarati methi thepla hits the spot every time – thanks to its unique flavor and remarkable shelf life.

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What is methi thepla?  

Thepla, an unleavened bread made with wheat flour, often features a mix of finely chopped leafy greens or grated vegetables, such as bottle gourd or radish (mooli), adding both nutrition and flavor.

Methi thepla, a variant of this bread, incorporates fenugreek leaves (methi) and is a prominent dish in Gujarati cuisine. While it shares some characteristics with parathas, methi thepla stands out with its distinct composition.

In preparing Gujarati methi thepla, finely chopped fenugreek leaves are combined with yogurt and spices and then mixed into whole wheat flour. The key ingredient, methi, is celebrated for its unique and aromatic flavor, making this thepla a flavorful and healthful choice.

Are thepla and parathas the same thing?

Although thepla and paratha are both Indian flatbreads that may appear to have similarities, here’s how they are different –

• Flour composition: Parathas are traditionally made using only whole wheat flour, while thepla often incorporates a blend of flours like bajra (millet) and besan (Bengal gram flour), adding to their unique texture and taste.
• Dough preparation: For paratha, the dough is typically made with water. In contrast, thepla dough is kneaded with yogurt.
• Shelf life: A notable difference lies in their shelf life. Parathas usually don’t last long without refrigeration. On the other hand, theplas have a much longer shelf life, making them an ideal choice for long journeys.
• Cooking technique: Both are cooked on a griddle and shallow fried in oil or ghee. However, while parathas are allowed to puff up, which helps create their layers, Theplas are pressed down on both sides with a spatula during cooking, resulting in a crispier texture.

How does methi thepla taste?  

Methi thepla beautifully balances spicy and savory flavors, creating a unique and appealing taste mainly derived from fenugreek leaves (methi). Although methi leaves are naturally bitter and can be overpowering by themselves, their addition to the thepla dough transforms the dish. The leaves impart a delightful aroma and a rich, complex flavor, very similar to their role in enhancing dishes like Aloo methi .

How to make methi thepla

As a South Indian in a Gujarati-speaking neighborhood, I grew up amidst a fusion of culinary traditions, where dhokla , khaman , and theplas were as familiar as idlis and dosas. Even though we didn’t make them at home, I had my fill of theplas from my friend’s lunch boxes.

After moving to the US, my craving for theplas led to several experiments in the kitchen until I developed a recipe I truly enjoyed, one that I relied on for years. However, this changed when I tasted the theplas made by a dear friend. Her theplas were a class apart, and that’s why I have updated my old recipe with hers.   

Whenever we take a road trip, I whip up a batch of 20-25 theplas for us to enjoy on the road. It is perfect for times when you want to take a break from eating out. They store well for up to a week without being refrigerated, and that’s what makes them a popular travel food.

Note – This recipe makes around 28-30 theplas. They refrigerate and freeze well. That’s why I make a huge batch every time.

Ingredient notes/swaps

• Whole wheat flour (atta) – forms the base of our thepla dough .
• Bengal gram flour (besan) – adds a subtle nutty flavor. You can use chickpea flour as a substitute.
• Bajra millet flour – for texture and added nutrition
• Fresh methi leaves, rinsed and finely chopped
• Thick yogurt – to make the dough soft and balance the bitterness of the methi leaves.
• Oil – for frying and making a soft dough. You can use any neutral-flavored oil of your choice, such as avocado oil or sunflower oil.
• Sesame seeds – for a nutty taste.
• Cumin seeds – offer an earthy and warm flavor.
• Carom seeds (ajwain) – for its unique taste and digestive benefits
• Fennel seeds (saunf) – Adds a sweet aroma and flavor.
• Seasonings: A blend of turmeric powder, Kashmiri red chilli powder, salt, and a hint of sugar to enhance the taste.
• Garlic cloves to build in flavor
• Green chilies – for a spicy kick
• Water – to make a soft and pliable dough

Be sure to check out the full recipe and ingredient list below.

Equipment needed

• Large mixing bowl
• Rolling pin
• Hot tawa (griddle) for cooking

Step-by-step guide – Methi na thepla

Step 1 – Add whole wheat flour, yogurt, and oil in a bowl and mix them together. Add all the remaining ingredients except methi leaves and water till they are well combined.

Step 2 –  Add methi leaves and knead the mixture into a dough using water as needed.

Step 3 – Divide the dough into 30 equal-sized balls.[Cover the dough while working with a damp cloth to prevent them from drying]. Roll out each ball into a circle (roughly 5-6 inch diameter circle), dusting it with flour as needed to prevent it from sticking.

Step 4 – Heat a griddle over medium heat. Dust off excess flour from the thepla by placing it on the palm of one hand and then flipping it onto the palm of your other hand. Repeat this process 3-4 times. Place the thepla on the hot griddle. When one side starts to bubble up (approx 60 seconds later), flip it to the other side, carefully pressing the thepla down with a cloth or a ladle to make sure it is fully cooked. Flip the thepla; add a teaspoon of oil to the pan and cook on both sides for about 15 seconds each. Use a spatula to press the edges to ensure the sides are cooked through.

Keeping the rest of the ingredients and the process same, here are a few variations to the thepla recipe that you can try at home

• Bottle gourd / Lauki thepla – Add 1 cup of grated dudhi or bottle gourd along with whole wheat flour and the rest of the ingredients in this recipe to form a dough.
• Radish or mooli theplas – You can also add a cup of grated radish/muli to the ingredients.
• Spinach thepla – Add 1-2 cups of chopped spinach to the dough mix instead of methi leaves.
• Vegan methi thepla – For a vegan version, substitute dairy yogurt with either water or a vegan yogurt alternative.

What to serve with methi thepla?  

Methi thepla is usually served hot or at room temperature, accompanied by chundo  (a sweet and tangy mango pickle). You can also serve it with green chutney or plain yogurt. They’re perfect at any time of the day and pair well with masala chai .

How to prep ahead

The best way to prep for this healthy spiced flatbread recipe is to make the dough ahead of time. Follow the steps for making the dough as listed in the instructions, and then store it in either the refrigerator or the freezer.

• Refrigerated dough stays well in an air-tight container for up to 3 days.
• The frozen dough keeps for a month.
• Bring the dough to room temperature before rolling out methi theplas.

Storage instructions

After cooling down completely, your methi thepla can be stored at room temperature in an air-tight container for 1-2 days if made with yogurt. If prepared without yogurt, it can last for about 7-10 days, unrefrigerated.

For extended storage, you can also refrigerate or freeze the leftover thepla.

• Refrigerator  – When cooled and placed in an air-tight container, the thepla lasts for 4-5 days in the fridge.
• Freezer  – Thepla keeps for 2-3 months when frozen. I recommend separating them with parchment paper when freezing, or they’ll stick together.
• Reheat  – For refrigerated theplas, reheat in a microwave (15-20 seconds) or reheat in a tava / skillet kept over medium heat. For frozen theplas, use a tava/skillet to reheat – no need to thaw beforehand.

How to make methi thepla for travel?  

When cooking thepla for traveling or storing for more than a week, make the dough with water instead of yogurt. Also, add an additional 2 tablespoons of oil to the dough to prevent the theplas from becoming too dry or going off. If made and stored properly, theplas can easily last 7-10 days without refrigeration.   

How do you make  methi   thepla  soft?  

Theplas are usually not as soft as rotis are, but if you prefer soft theplas, you should knead the dough with 2-3 tablespoons of oil to make the dough softer, leading to softer theplas.

Can we substitute  Methi  leaves with  Kasoori   methi ?  

Kasuri methi (dried fenugreek leaves) are about three times more potent than fresh leaves . So make sure you use 1/3rd the quantity if you are substituting for fresh fenugreek leaves.  

How many calories are in methi thepla? 

If you follow this recipe, each thepla comes out to be 137 calories.

Tips on preserving  methi  leaves  

Storing methi (fenugreek) leaves properly ensures they remain fresh and retain their flavor for a longer period. Here’s how you can store them:

• Start off by chopping off the roots. They can contain soil sometimes.
• Separate the leaves from the stems. Discard the stems as they tend to be bitter.
• Rinse the methi leaves thoroughly under cold water to remove any dirt or impurities.
• Gently pat them dry with a clean kitchen towel or paper towel. It’s important to remove as much moisture as possible to avoid them from going bad quickly.
• Lay out a dry paper towel and place the methi leaves in a single layer on it.
• Gently wrap the paper towel around the leaves. This helps absorb any excess moisture.
• Place the wrapped methi leaves in an airtight container or a zip-lock plastic bag.
• If using a container, ensure it’s dry and clean before adding the leaves.
• Store the container or plastic bag in the refrigerator, preferably in the vegetable crisper section.
• This method typically keeps methi leaves fresh for about a week.
• For longer storage, you can freeze methi leaves.
• Dry them thoroughly, then store them in freezer-safe bags or containers.
• Frozen methi leaves can last several months. No need to thaw before using.
• Methi leaves can also be dried for long-term storage.
• Spread the leaves out in a single layer in a dry, well-ventilated area away from direct sunlight.
• Once completely dried, store them in an airtight container in a cool, dry place.
• Soak them in warm water for a few minutes before using it.

There you have it – a simple yet delightful methi thepla recipe. It’s a wonderful way to bring a piece of Indian culinary tradition into your kitchen. Give it a try, experiment with accompaniments, and don’t forget to share your Gujarati thepla adventures with us! Happy cooking!

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Gujarati Methi Thepla Recipe (With Step-by-Step Photos)

Ingredients    1x 2x 3x.

• 3 cups whole wheat flour
• ½ cup yogurt
• 2 tablespoons oil
• 1 tablespoon sesame seeds
• 1 tablespoon cumin seeds jeera
• 1 tablespoon ajwain
• 1 tablespoon fennel seeds
• 1 tablespoon turmeric powder
• 1 tablespoon chili powder
• 1 tablespoon salt
• 3 tablespoons sugar
• 12 garlic cloves minced
• 6 green chilies finely chopped
• ⅓ cup besan / chickpea flour Bengal gram flour, optional
• ⅓ cup bajra millet flour, optional
• 6 cups methi leaves rinsed and finely chopped
• ¼ cup water
• ½ cup olive oil for frying

Instructions  

• Mix together all the ingredients except methi leaves and water till they are well combined. Add methi leaves and knead the mixture into a dough using water as needed.
• Divide the dough into 30 equal sized balls.[Cover the dough while working with a damp cloth to prevent them for drying]
• Roll out each ball into a circle (roughly 5-6 inch diameter circle) dusting it with flour as needed to prevent them from sticking.
• Heat a griddle over medium heat.
• Dust off excess flour from the thepla by placing it on the palm of one hand and then flipping it onto the palm of your other hand. Repeat this process 3-4 times. Place the thepla on the hot griddle.
• When one side starts to bubble up (approx 60 seconds later), flip it to the other side carefully pressing the thepla down with a cloth or a ladle to make sure it is fully cooked.
• Flip the thepla and add a teaspoon of oil to the pan and cook on both sides for about 15 seconds each. Use a spatula to press the edges to ensure the sides are cooked through.
• Serve hot with chundo.

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

This post was originally written on December 4, 2018, and was republished with additional information on December 20, 2023.

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I made this but the first step was quite dry so I had to add more of all of the “wet” stuff. Then, they were quite dry after cooking. What do you think the problem is?

Anna – depending on the flour you may need more wet ingredients. Make sure the dough is soft and don’t cook the theplas at very high heat – your thepla should come out soft and not dry.

Hi how many days can we refrigerate it ?

Refrigerate up to 7 days or you can freeze them as well.

Hi, how many days the dough oils stay in the fridge?

I usually keep it for no more than 2-3 days. You can freeze it though and then thaw it and use it.

Can v use dry Fenugreek leaves (kasori methi)instead of fresh methi.

Yes, Tanu. I have addressed this in my post.

Can we substitute Methi leaves with Kasoori methi? Kasoori methi (dried fenugreek leaves) are about 3 times more potent than fresh leaves. So make sure you use 1/3rd the quantity if you are substituting for fresh fenugreek leaves.

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Gujarati Methi Thepla- Spiced Indian Flat Bread with Fenugreek Leaves

If you love thepla, then this recipe can make you a pro in making them. These super thin and delicious thepla are perfect for breakfast or even any meal of the day - it goes well along with batata nu shaak or turai moong ni dal as classics.

Gujarati Methi Thepla recipe is one of the many comfort foods to Gujarati’s. If you are on a long distance train or even on a trekking trip and you spot a Gujarati, you will definitely find them with Theplas.

Just as said, it’s a great travel food, like a baguette is to the French. You can eat it just about anywhere without any accompaniment and it gives you the satisfaction that you have actually had something substantial to eat. You could serve it for breakfast, in a lunch box with vegetables or to children rolled up as a snack.

Serve the delicious Gujarati Methi Theplas along with  Batata Nu Shaak | Aloo Ki Sabzi  or just rolled up with Aam Chunda Pickle . 

If you like Gujarati Recipes you must try some of the favorites like

• Gujarati Biraj Recipe
• Gujarati Dal Recipe
• Batata Saragva Nu Shaak Recipe
• Aam Ka Chunda Recipe

Alternative Additions

Instead of methi leaves we can add any one of the following to the dough.

1. One cup grated bottle gourd and 3 tablespoons freshly chopped coriander leaves – It has to be added raw to the dough mixture, since bottle gourd gives out a lot of water when raw, you might want to add a little more flour if required to compensate for the excess water.

2. One cup of grated white radish and 3 tablespoons freshly chopped coriander leaves – I like to sauté the radish in 1 teaspoon of oil and ½ teaspoon of turmeric until tender. Once cooled add the sautéed radish and the chopped coriander leaves to the dough mixture and knead well.

3. One cup of finely chopped fresh spinach – follow the same instruction as with fenugreek leaves in the recipe

4. One cup freshly grated carrots and 3 tablespoons freshly chopped coriander leaves, following the same instruction as above recipe.

Ingredients

• 2 cups Whole Wheat Flour
• 1/2 cup Methi Leaves (Fenugreek Leaves) ,  finely chopped
• 1/4 cup Curd (Dahi / Yogurt)
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red Chilli powder , (optional)
• 1/4 teaspoon Asafoetida (hing)
• Oil , for cooking the thepla
• Salt , to taste

How to make Gujarati Methi Thepla- Spiced Indian Flat Bread with Fenugreek Leaves

To begin making the Gujarati Methi Thepla Recipe, in a large bowl combine the whole wheat flour, cumin seeds, turmeric powder, chilli powder, asafoetida powder, salt and fenugreek leaves.

Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required. Finally add  two tablespoons of oil to coat the dough and knead until it is firm and smooth.

Cover and allow the dough to rest for 15 minutes. Preheat the iron skillet on medium heat. Divide the thepla dough into equal portions.

Roll the thepla portions into balls; flatten them with the palm of your hand.

Dust the thepla dough in flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out.

Continue the same process of rolling the thepla dough out with the remaining balls. It is ideal when you can roll out the all portions of thepla dough before you start cooking them.

With skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the methi thepla and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook the thepla.

Flip the methi thepla to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate.

Continue the similar process with the remaining rolled out portions and stack the cooked theplas one above the other. Stacking them maintains softness and prevents the methi theplas from drying out, preserving moisture, keeping their texture super soft.

Note that the theplas are cooked on high heat and hence cooks very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke.

Serve the delicious Gujarati Methi Theplas along with  Batata Nu Shaak | Aloo Ki Sabzi  or just rolled up with  Aam Chunda Pickle  . 

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Methi Thepla

Ingredients    1x 2x 3x

Ingredients:.

• 1 cup whole wheat flour (atta)
• 1/4 cup gram flour (basen)
• 1/8 teaspoon asafetida (hing)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon red chili flakes adjust to taste
• 1 1/4 teaspoon salt adjust to taste
• 1/4 cup dry fenugreek leaves (kastoori methi)
• 2 tablespoons oil
• 1/4 cup yogurt (dahi)
• About 3 tablespoons of water as needed
• Approximately 1/4 cup of oil for cooking

Instructions  

• Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
• Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
• Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
• Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
• Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
• Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
• After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
• Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
• Repeat with the remaining dough, untill they are all done.

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46 thoughts on “ Methi Thepla ”

Dear Madame I love it when I see your video of these recepees Bless you

Would it work to open up a Fenugreek capsules? (which is ground seeds I believe — I take them for health reasons.) I don’t have leaves but plenty of the capsules.

Kelly M. I have no idea

No that’s fenugreek powder. Its too concentrated.

Hi kelly- a very old question but…. capsules contain ground fenugreek seeds, you’d need to use fresh leaves. Like coriander seeds vs. fresh cilantro. To find fresh, you’d need an Indian market with south Asian vegetables.

I used your methi thepla recipe. Its very good. Please let me know how many days we can preserve it in normal conditions. Thanks. Harshs

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Dear Mrs Manjula,

Its a pleasure making dishes using your recipes and thank you so much for the great website which makes cooking simple and easy. I have a small doubt regarding using fresh methi leaves for thepla.How long do I have to soak them in water and is there anything else that I have to do prior to start making thepla using fresh leaves?

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I am turkish women , my housband is indian .I try to learn indian kitchen . Your recipes are wonderfull, I can follow them very easy , and they come out tasty. My sister in law who is great cook likes my paratha which I did from your recipe. Thank you so much.

Your website is just fantastic as are your recipes. I am not much of a chef but whenever I read one of your recipes, I want to get in the kitchen and cook.

Very nice recipes. Just one question. Can I ise kasoori methi alone or do I have to soak it in water first.

Nazma, You can use kasoori methi

nice recipe

I made the theplas and they came out very good. Thanks for sharing such a great recipe. I have put it on my blog. Please share your reviews – http://nivedhanams.blogspot.in/2012/08/methi-thepla.html

Thanks Sowmya

I am fond of your recipes. I have website http://www.mixandcook.com . Please give review.

Dear Manjulajee,

You website is wonderful! While living with Gujrati family I fell in love with thepla! Do you have suggestions on substitution for the atta to make it gluten free? I now am gluten intolerant and miss roti and thepla so. : (

Thank you! Dianna

Dianna Use Besan, rice flour and millet flour

Hello, aunty…. My mother just made these theplas nd were very yummy.

Aunty ur recipies are just simple and yummy….i m just facing one problem can u please tell that ur 1 cup is equivalent to how much in gms thanks…..

Pooja, there is no official measurement, but its said to have 250 gms or 1 Pao.

i have seen lot of ur videos n enjoyed them a lot .last year i tried kachori n cookies.i want to make thepla’s for travelling around two weeks , pls tell me how can i store it well so that it doesn’t get spoilt .please guide.

Deepika, Make sure Thaplas are at room temperature before you wrap them or put them in container.

Dear Madam, my family is traditional family from Tamilnadu. Once I had Tepla in Ahmedabad. I made it by using your tips and serve to my wife and children. They enjoyed very much because they know only Chappathi and Poori in wheat. Thank you very much. Sivam.

I would like to know what kind of food / recipes that I should be eating after my delivery since I am due on 25th october and I am alone in Australia with my husband. I have tried most of your recipes which turned out to be nice and my husband enjoyed the most of it.

Thank You, Tasneem.

Are methi leaves safe during early pregnancy. I am around 3 months pregnant. Just wanted to know whether they are safe.

Thanks Mahek

Mahek, Methi is good during and after pregnancy.

Thanks Aunty

Hello aunty I tried methi thepla today morning with tea. it tastes so good. but the problem is thepla is little bit dry. they are not like mom was making that soft. As you said i didnt use dry flour while rolling. can you please tell me where i went wrong? other recipes i tried are delicious. Thank you so much aunty.

Kanan, add more yogurt.

Can I replace methi leave with curry leave, methi leave is not available in mauritius. Thanks to reply.

hi manjula anty…. aap ka methi thepla best tha mein ne shaam k naashtay par banaya sab ko bohut acha laga aap please pani puri bhi banana sikha dein plzzzzzzzzz ……thankyou

Nosheen, the pani puri recipe is found under the Appetizer category.

Thanks a heap for this recipe!! I have some fresh methi growing in my backyard and its time to pull it out. All along I was wondering what to do with it. Looks like a yummy recipe, and the methi is organic too!!!

I am the first time user of your website. yesterday i bought fresh fenugreek leaves, i tried to make a methi thepla using the fresh leaves. but i am wondering do i have to fry the fresh leaves before i add in to it. please clear me out.

thanks Rajee.

Rajee, Wash and remove the hard stems from the leaves and cope them fine and mix in the flour to make the dough use in the same proportion as dry leaves.

I have tried 3 times to make this thepla, but each time their turn out hard. I make roti all the time, no problems there??? Is my temp. of cooking wrong?

namasty aunty: this the first time to sign in your website n i really liked it … i love india n india’s food. by the way i’m egyptian.

Namaste Aunty

Can we use fresh methi leaves in place of dried ones…

Janet, Yes fresh methi will taste great.

Tried this recipe. Comes out great. Made some and took it for a trip, lasted for 4 days. Was in the ice box, thawed it before use and reheated it on medium heat, extemely tasty!!! Thanks.

can u tell me which brand iron skillet you are using in the video?

Meeta, from looking at the video, the skillet looks like it could be Calphalon brand.

If you are in the US you can find this brand at cooking stores and large department stores like Macy’s.

Calphalon also has outlet stores at the major outlet malls.

thank u jaya for ur prompt reply…..i live in toronto (canada) and we have calphalon brand stores here too…. will go and buy it soon… once again thank you very much

I love yr site and I tried many of receipes too which as usual turns out great at the very first time.So thanks for that.

Since being gujju and I make this frequently (although My mom makes the best ) would like to make little addition — add garlic (finely grated ) and ajawain then c the change in taste.they are awesome.heart healthy too.

Thanks once again.

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Methi Thepla Recipe

Jun 24, 2020 Modified: Feb 10, 2022 by Rekha Kakkar This post may contain affiliate links ·

Gujarati Methi Thepla recipe  to make this delicious, spicy flatbread. Gujarati style paratha is made with whole wheat flour with a mix of various flour and methi leaves or fenugreek leaves. I am sharing here, How to make Methi Thepla {multigrain} as well as Soft Methi Thepla (wholewheat).

Methi thepla is Popular Gujarati flatbread, almost similar to paratha that is made in Punjabi homes. Thepla is often served as a healthy breakfast or snack. This is also one of the most popular food that Gujarati carry on their travel.

It is also a great lunch box option for kids. These are so easy to roll and hassle-free to eat. My favorite way to eat Thepla is to place a couple of tablespoons of aam ka chunda and roll it. Rolled thepla with Chunda and a cup of hot tea this is sheer bliss.

What is Thepla?

Theplas are basically similar to paratha, but with a slightly different ingredient profile. But if compared to paratha, Gujarati thepla recipe is a healthier option because very less oil is used.

This is tasty, easy, nutritious and convenient to pack and carry. You can serve it hot or cold, can be eaten on its own. These make it a perfect food for travel.

How To Make Thepla

You can make thepla in two ways. One is Multigrain, in which a mix of flour is used. The second is Soft whole wheat Thepla. I am sharing both the recipes in this post. 

Ingredients to Make Thepla

Flour:  Wheat Flour, Besan/gram flour, Bajra ka Aata/Millet flour for Regular Thepla

For Soft Thepla:  Whole wheat flour and Curd/yogurt to make the dough

Fresh:  Methi leaves/fenugreek leaves, Green chilli-ginger paste

Spice and Seasonings:  Turmeric Powder, Salt to taste, red chilli powder, Cumin Powder, coriander powder, carom seeds

Oil or Ghee to cook

The basic mix of flour I use for making thepla is whole wheat flour, besan, and bajra. Then I add some methi, grated lauki or palak for taste and nutrition. A mix of spices and herbs make it flavourful and tasty. Palak or Dudhi thepla also tastes great.

Stepwise Method

Before making Methi Thepla, make green chilli and ginger paste. Take 2-3 green chilli and an inch of ginger and crush them with a pestle and mortar. Keep it aside.

After 15-20 minutes divide the dough into 4-5 parts. Roll the dough with the palm of your hands to make round balls. When done, dust these balls with dry flour and start rolling them with a rolling pin. Roll them with a rolling pin and shape them in the shape of rotis. After that, heat up a griddle or tava and gently place the theplas over the tawa. Smear it with a teaspoon of oil and cook the thepla until its cook from the edges. Repeat the process with all the theplas. Switch off the heat and have it with pickle or chutney.

Watch Step by step Video

How to Make Soft Methi Thepla

For making soft methi thepla, the whole combined amount of flour to be used in making thepla is replaced with wholewheat. Second is knead the dough with dahi/ curd or yogurt.

Second knead the dough for longer duration. While kneading dough, I take care to make it soft, so water to flour ratio is also important. Making perfect dough is the secret for making tasty Gujarati Thepla.

However the soft Thepla are for immediate consumption or can be kept for just that day. If you are making thepla recipe for travel, always use besan and bajra flour with Atta. This way it will be slightly chewy and crisp. But, the shelf life of thepla would be 2-3 days for multigrain thepla.

Recipe Notes

Here are a few tips you can keep in mind to make perfect thepla.

• I like the slightly bitter taste that fenugreek has so I have used them as it is.
• To remove the bitter taste from fenugreek leaves you can soak them in warm water for min 10 mins and then finely chop them.
• or you just sprinkle salt on methi and squeeze out excess water.
• Knead the dough and allow it to rest for min 20 minutes to perfect flatbreads.

How to Serve Thepla

• I like to serve Thepla with curd and Chundo/ mango pickle and Indian masala tea.
• If I am not being traditional, Nepali Aloo ko achar with fresh curd is another tasty way to serve it.
• For travel the taste of Thepla is best with Mirchi ka achar  sweet chundo is the Best!

Other Gujarati Recipes You May Like to Try

Gujarati khatti dal, surti undhiyo, methi na muthiya, methi nu gota, chundo / sweet mango chutney.

Ingredients

• 1 cup Wheat Flour
• ½ cup Besan
• ½ cup Bajre ka Atta
• 1 cup Methi Chopped
• 1 teaspoon Turmeric Powder
• Salt to taste
• 1 teaspoon red chili powder
• ½ teaspoon Cumin Powder
• ½ teaspoon coriander Powder
• ½ teaspoon carom seeds
• 1 teaspoon Green chili-ginger paste
• 2 tablespoon oil

Instructions

• Take a mixing bowl and add flour, besan, bajra atta and chopped methi leaves in it.
• Mix the ingredients well and then add turmeric powder, cumin powder, dhania powder, and salt to taste. After that add ginger and green chili paste and make a soft dough.
• Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
• Keep kneading the dough for 6-7 minutes before rolling it.
• The dough’s texture needs to be really elastic otherwise the paratha won’t be soft.
• You can add little oil in the dough and then knead the dough for longer duration
• When the dough acquires desired consistency cover and rests the dough for 10-20 mins.
• Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
• Now dust these balls with dry flour, roll them with a rolling pin and shape them in thin circles.
• Heat up a griddle or tava and smear it with a teaspoon of oil.
• Gently place it over hot tava and cook from both the sides. Flip it when brown spots start to appear and cook from other side similarly. You can apply ¼ teaspoon oil before flipping.
• Repeat the process till all theplas are cooked. Switch off the heat and have it with pickle or chutney.

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March 19, 2019 at 11:22 am

We often make this Thepla recipe at our home, and it's one of my favorite snacks too.

And as you rightly said, it tastes great with Aam ka Chunda! 🙂

March 19, 2019 at 12:34 pm

March 19, 2019 at 12:36 pm

March 19, 2019 at 12:40 pm

March 19, 2019 at 12:47 pm

March 19, 2019 at 1:42 pm

Rate This Recipe

Authentic Gujarati – Methi Thepla Recipe

Table of contents.

Methi thepla is an everyday affair in most Gujarati households just like Handvo and lilva kachori. Methi thepla is a staple meal of the northwestern state of India Gujarat. 

One of the most popular and healthy flatbreads is made of whole wheat flour, fenugreek leaves, and some spices. 

Methi thepla can be enjoyed with masala chai, filter coffee, curd, sweet mango pickle, or aloo ki sabzi. 

Trust me; methi thepla tastes amazing whenever eaten with something warm to slurp. Go through the steps given below and enjoy the delicious and nutritious thepla. 

How to Make Methi Thepla?

Ingredients   .

• 2 cups – Whole wheat flour
• 1 cup – Fenugreek leaves finely chopped Methi
• ¼ cup – Yogurt
• ½ tsp – Turmeric powder
• ½ tsp – Coriander powder
• ½ tsp – Jeera powder
• ½ tbsp – Ginger garlic paste
• ½ tsp – Green chili paste
• Salt as per requirement
• Oil for cooking thepla

Instructions  

• In a large bowl, take whole wheat flour and add fenugreek leaves (methi), turmeric powder, coriander powder, jeera powder, ginger garlic paste, green chili paste, and salt.
• Add yogurt to this mixture and knead into a firm, smooth dough using water as per requirement.
• Coat the dough with oil until smooth. Cover and allow it to rest for 15-20 minutes.
• Now preheat the iron skillet on low to medium heat. Make equal portions from the thepla dough.
• Roll the thepla portions and flatten them between your palms.
• Dust the thepla portion and roll them into thin circles. While rolling the portion, you can keep dusting it with dry flour to prevent the dough from sticking while rolling it.
• Roll all the portions into a circle and place one rolled-out dough on the preheated skillet. As you notice air pockets popping out, flip the thepla.
• Put some oil and, using a spatula, cook the thepla with light pressing and flipping the thepla.
• Cook until the thepla has light brown spots on both sides. Stack them on a plate.
• Similarly, cook all the theplas and stack them one above another to maintain their softness, keep them moist, and serve them warm.
• Chop the fenugreek leaves finely. The leaves may tear up the dough while rolling if not chopped properly. 
• You can use fresh or stored fenugreek leaves. 
• Avoid using yogurt if you want your theplas to last for a week or more. 
• While kneading, if the dough becomes sticky, add some wheat flour. Mix and continue kneading. 

A flavorful and famous Gujarati flatbread made with spices, yogurt, ginger garlic paste, green chili paste, whole wheat flour, and fenugreek leaves and very well known as “methi thepla,” it is a delicious, fun dish to enjoy while on a long trip. 

Which ingredients are used to make methi thepla? 

Thepla, an Indian flatbread, is made with whole wheat flour, gram flour, millet flour, and spice powder. Other ingredients like fenugreek leaves, bottle gourd, or mixed vegetables can be used. 

What is the difference between methi paratha and thepla? 

Paratha dough is soft as water is used for kneading, while thepla yogurt is used for kneading, and the dough is harder.

What are the different variations of thepla? 

There are many variations of the thepla recipe, such as lauki thepla, mooli thepla, plain thepla, thepla made with Kasuri methi, other greens, and mixed veggies thepla. 

Can we store thepla for a longer period? 

Methi thepla can be enjoyed the same day or a few days later. They keep well for 3-4 days when made without curd and stored in an airtight container. 

Mansi Akaveeya

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Gujarati Methi Thepla Recipe | How to make Methi Thepla (Step by Step With Video) | Methi Na Thepla Recipe

September 4, 2020 by Padma Veeranki 12 Comments

Gujarati Methi Thepla Recipe | How to make Methi Thepla (Step by Step & Video) – METHI THEPLA is a rustic Indian flatbread, which is also a part of the traditional GUJARATI CUISINE . It is prepared using whole wheat flour, Chickpea flour also known as Besan and a few spices.

Theplas are an everyday affair in most Gujarati households. You will always find them in big quantities sitting in the fridge…..and whenever hunger strikes, you can heat them on a tawa and enjoy with a cup of Masala Chai  or Filter Coffee . Trust me, Methi Thepla tastes out of the world whenever eaten with something warm to slurp with!

Traditionally, methi is added in the thepla to enhance the taste, texture and the nutrition level. But you can experiment the same with other vegetables or greens of your choice. These are also a great lunch box option as you can just roll and eat it without much hassle. This is also very nutritious and good for digestion. These theplas remain good for a couple of days and are a perfect choice to take along while traveling.

Here are some more Indian Bread that you can prepare at home for everyday meals – Roti , Tawa Paratha , Zucchini Paratha , Padwali Roti , Mooli Paratha and many more. Please check out the various Indian Flatbreads on blog.

In short, you should make these Methi Theplas because they are,

• Perfect option for Lunch Box
• Travel Friendly
• Easy & Quick to make

Ingredients Needed For

Gujarati methi thepla recipe :.

Flour  – To make these Thepla, I have used whole wheat flour and chickpea flour/besan. Besan adds a nice crispy texture to the theplas, when eaten fresh. But, in case you are planning to make it for your travel or to store for longer, then you can avoid adding besan and just prepare them with whole wheat flour.

Methi/Fenugreek Leaves – I’m using home grown Fresh methi leaves. Wash, remove stems, and then finely chopped to add in the flour mixture. If they are very tender, I also add the stems. Methi leaves add a great taste, gives a good texture and they are also nutritious. You can vary the amount added, but, just remember that if you add a loot, theplas might taste slightly bitter.

If methi leaves are not available then you can even add Kasuri Methi, which is also known as dried fenugreek leaves. It also adds a fantastic flavour in these Gujarati Style thin parathas. You can use up to 2 tbsp of Kasuri methi for every cup of flour.

Spices – To enhance the taste of these Theplas, we will add in some spice powders and salt.

Yogurt  – Yogurt makes these Theplas soft. You can also use buttermilk instead of yogurt. But if you are planning to store them for longer duration, avoid adding yogurt or buttermilk and knead the dough using warm water.

Ginger-Green Chilli Paste – Adding this paste gives a nice flavour and also adds a spice kick to the theplas. Avoid adding it if you are not a fan of spicy food or increase the quantity of the paste for more spicy theplas.

NOTE – You can alter any of the spices and the quantities to your liking and make theplas.

Steps to follow for

Gujarati methi thepla recipe.

• Wash and clean Methi leaves, chop finely and keep aside.

Let’s get started:

• Take a large mixing bowl, add whole wheat flour, besan, turmeric powder, red chilli powder, coriander & cumin powders, ginger-green chilli paste, yoghurt, some sugar, salt and a little oil.
• Give it all a nice mix and rub with your fingers.
• Now, add in the finely chopped methi leaves.
• Add warm water as required and knead it to a semi stiff smooth dough.
• Now make small lemon sized balls from dough.
• Take a ball, dust in to the flour and roll it using rolling pin. Make a thin circle shape Thepla/flatbread.
• Heat the tawa/griddle over medium high heat. Once the pan is hot, place the rolled Thepla. Cook it both sides over medium heat till you see light brown spots.
• Apply ½ tsp oil and spread evenly. Lightly press all over using a spatula and roast on both sides for few seconds.
• Remove Thepla from tawa and keep in a roti basket or a plate.
• Make theplas with the remaining dough in the similar way.
• Methi Thepla are ready!! Serve Thepla with yoghurt or any pickle. They taste great even without anything.

Frequently Asked Questions About Gujarati Methi Thepla Recipe

Which other flour can be used to make thepla.

Traditionally, whole wheat flour and a little besan flour are used to make theplas. However, some people also like to add a tbsp of (Sorghum Flour(Jowar), Pearl Millet Flour(Bajra) to their dough. It enhances the taste and also the nutritional value of the dish.

Thepla V/S Paratha – Are Thepla and Paratha the same?

Paratha  is more like a rich brother of Thepla and many other Indian flatbreads!

Both the Indian Bread are prepared using whole wheat flour, but they do have minor differences. Theplas sometimes use besan and other flours also along with whole wheat flour, whereas Paratha uses only whole wheat flour.

Theplas are also thinner as compared to the Parathas. In thepla, methi leaves are chopped and kneaded in the dough itself, whereas Parathas are prepared by filling it with stuffing.

How to make thepla soft?

To make Methi Thepla soft, yogurt is added in the dough. I also add besan in my recipe which makes the thepla slightly crisp but if you want them really soft, skip adding besan in the dough.

Theplas are usually not as soft as rotis are but if you prefer your theplas soft you should knead the dough with a generous amount of oil to make it pliable. Yes, the key to very soft theplas is OIL .

You can also replace water with buttermilk to knead the dough to make it even softer.

How to make thepla for travel?

It is advisable to avoid adding yogurt while making these for travel.This increases the shelf life of the thepla.

Also, add more than the usual amount of oil to the dough to prevent the theplas from becoming too dry or going off. If made properly, theplas can be stored for almost 15 days.

Keep rest of the ingredients the same and skip the yogurt while making the thepla for travel. Also try to skip adding besan if making these to keep for long. Besan makes them a little crunchy which tastes great when had fresh directly off the stove.

How does methi thepla taste & what to eat it with? 

Methi thepla is a perfect balance of spicy and savoury with a tinge of sweetness and a distinctive taste from fenugreek leaves. Methi leaves on their own have a bitter taste that makes them unpalatable and many of them do not like the.  But when mixed into the dough or added to other vegetables, it adds a nice aroma and taste to the dish.

Methi thepla is usually accompanied by Chundo ( a sweet and tangy pickle) and sometimes with yogurt.

Can we substitute fresh Methi leaves with Kasoori Methi? 

Kasoori methi (dried fenugreek leaves) are very strong in flavour compared to fresh leaves. So make sure you use 1/3rd the quantity if you are substituting for fresh fenugreek leaves. But, adding a teaspoon of dried leaves along with the fresh leaves also gives a nice taste.

Storage Suggestions

These Theplas lasts for about a week in the refrigerator. Cover them in a steel or plastic airtight container. While reheating, place them on a tawa and heat them till nice and warm.

You can also freeze it for about 2 weeks. Thaw them overnight in the refrigerator and then reheat just before serving.

Serving Suggestions

You can serve Methi Thepla with any pickle, mango pickles like are my personal favourite. You can also serve it along with Raita or just plain yoghurt.

Gujarati Methi Thepla Recipe | How to make Methi Thepla (Step by Step & Video)

Ingredients, for the dough.

• 1 Cup Whole Wheat Flour
• ¼ Chickpea Flour Besan
• 2-3 tsp Ginger-Green Chili Paste Adjust spice Levels
• ¼ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• ½ tsp Coriander & Cumin Powder
• 1 tsp Sugar Optional
• ½ to 1 tsp Salt As per taste
• ¼ Cup Yoghurt
• 1 tbsp Oil
• 1 Cup Fresh Fenugreek Leaves Finely chopped
• Required Water to knead to a dough I needed 1/4 cup

To make Theplas:

• ¼ cup Flour for Dusting To roll Theplas
• Oil for Roasting Thepla

Instructions

• Take a large mixing bowl add all the ingredients except water.
• Serve Thepla with yoghurt or any pickle. They taste great even without anything.
• You can also store them in the fridge for about a week or even freeze them for up to a month.

Recipe Video

• You can also use butter milk instead of water while kneading the dough, so your Thepla can stay soft & fresh for long time.
• If you are making the theplas to store longer and eat them later, skip adding besan to the dough. It will keep your thepla soft for a longer time. But if you are planning to eat hot thepla, besan will add a nice crunch.
• Add a tablespooon of dry kasoori methi along with fresh methi for a stronger taste of methi as kasoori methi is more potent than fresh methi leaves.
• You can roast Thepla using ghee instead of oil, it also makes it softer.
• You can also add a tablespoon of sesame seeds. It gives a nutty taste to the theplas.
• You can also add Cumin & Carom Seeds to the dough along with other ingredients. These seeds give a good texture and taste. They are also considered great for digestion.

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Published: May 14, 2017 · Modified: Aug 11, 2023 by Smruti · This post may contain affiliate links · 5 Comments

Gujarati Methi Thepla

A quintessential Indian flatbread, Methi Thepla is an anytime-of-the-day recipe. It is made with fresh fenugreek leaves, flour and Indian spices.

Great for a meal, breakfast or travel this comes together really quickly!

When it comes to childhood recipes, I have a long list of favorites. Chikki , ladoo , potato sabji, sabudana khichdi , dahi vada ; the list is endless!

My grand mother and mom made them all effortlessly and with so much love. The taste and flavor of these recipes linger till date.

I love to recreate these recipes in my kitchen to have my family enjoy them. It is amazing to enjoy heirloom recipes with family!

What is Thepla

Why this recipe works, ingredients and substitutions, how to make this recipe, expert tips and notes, preparing methi for the recipe, using the stand mixer, recipe faqs, more gujarati recipes to try, methi thepla.

Thepla, a popular Indian flatbread is pretty easy to make, super delicious and great for trips or for a meal. Plus, it is amazing for breakfast with some masala chai .

While thepla was a flatbread that was known in the Gujarati community, it is now enjoyed by folks all over. Gujaratis still enjoy it as a staple!

A lot of recipes like mine call for addition of methi, a leafy green that is perfect for this flatbread. Fenugreek leaves

When served with dry potato sabji or yogurt or masala chai; it makes the perfect combination.

Thepla is a generic term and is often used for methi thepla. However, there are several other kinds of thepla recipes. Bhaat na thepla i.e. flatbread made with leftover rice, dudhi na thepla i.e. made with grated bottle gourd are the popular ones.

• These taste the best when made with fresh methi.
• However, if it is easy to make with dried methi or other greens.
• Thepla is an excellent meal prep recipe.
• It is made with just wheat flour and a handful of ingredients.
• These are super easy to make Vegan. Skip the yogurt or use non-dairy yogurt.
• Thepla is perfect to make ahead, refrigerate or freeze for further use.
• Whether you are looking for a meal time flatbread or an easy make ahead breakfast recipe, thepla works perfectly.
• Plus, given its dry nature and long lasting characteristic; it is a super popular bread to take along for trips and travel.
• These taste the best with yogurt, potato sabji and Indian pickle for a meal. And we love it with hot masala chai for breakfast.
• We can roll these methi thepla thin or thick based on how you like it.

• Wheat Flour: Wheat flour is the primary ingredient in the recipe. One can add some besan (gram flour) to the flour. However, I like to use just wheat flour in the recipe. The result is just as great without any additional flours. Also, I roll these with wheat flour too. Using rice flour to roll these is an option too.
• Methi: Fresh methi makes the best theplas. As long as it is in season, I like to use it. If you cannot find fresh methi for any reason use dried methi i.e. kasoori methi. While the flavor and taste will not be the same, it comes handy when methi is not available.
• Ginger/Chili : I like to add grated ginger and green chili to the dough. Add or skip them based on preferences. I sometimes like to add grated garlic too. It enhances the flavor in the thepla really well. Add it or skip as desired.
• Spices : I add red chili powder, turmeric powder, asafetida, salt and sugar to the dough. Plus, sesame seeds and cumin seeds enhance the flavor of the dough. Also, carom seeds and methiya masala is an option.
• Yogurt : Adding yogurt to the dough helps make the methi thepla super soft. Plus, it adds some tang to the recipe. However, skip it if you need to preserve the theplas for a longer time.
• Water: Water is needed to knead the dough for methi theplas. Add as much water as needed but do not add a lot.
• Oil: A little bit of oil in the dough and the rest to cook the theplas is needed. It makes the dough soft and cooks the thepla well.

See the recipe card for detailed ingredient information, measurements and nutrition.

1- In the base of the stand mixer add wheat flour .

2- Then add in chopped methi and spices.

3- Add in green chili and ginger.

4- Mix on medium speed till it all comes together.

5- Add yogurt and half the water.

6- Knead till the dough comes together. Add the remaining water as needed.

7- Add oil and knead till the dough is coated with oil.

8- Bring the dough together and let it rest covered for 30 minutes.

9- Divide the dough into small balls. I like to make them 1 tablespoon each.

10- Coat the dough ball with dry flour.

11- Flatten it out into a flat disc of even thickness. It can be thick or thin as desired.

12- Repeat for a few more dough balls and set aside.

13- Heat a flat griddle on medium heat. Once hot, place a thepla on it.

14- Once bubbles start to appear, turn over and apply some oil.

15- Let it cook and turn it over. Apply oil and flip one more time. Remove from heat.

16- Serve with masala chai, yogurt or Indian pickle.

• Yogurt makes the theplas soft. However if you are making them for travel or want to preserve them for long, skip he yogurt and add some extra oil.
• Use multigrain flour if you prefer that over wheat flour. Also, adding some besan is common.
• Knead the dough well to make the softest theplas. Either by hand or using the stand mixer.
• While fresh methi makes the best theplas, adding kasoori methi will work too. The texture of the thepla will be slightly different. Plus, other greens like spinach and cilantro work as well.
• Cook the thepla on medium flame. Cooking them on low flame makes them chewy and they will burn on high flame.
• Serve these fresh off the stove with some pickle and masala chai or yogurt or let them cool and refrigerate. Use as desired.
• To make the recipe Vegan, skip the yogurt or add Vegan yogurt. All other ingredients remain same.

To prepare the methi, pick the leaves from the stems. Place the leaves in water and rinse them well. Once the leaves are free from sand and dirt, remove.

Drain the leaves and cut into small pieces. Use them to make the thepla dough. In case fresh methi is not available, use kasoori methi for the recipe. If using that, simply add to the flour mix and proceed to make the dough.

The dough for methi thepla, roti or even parathas is easy to make using the stand mixer.

Using Kitchen Aid is my favorite way to make the dough. I like to add all the ingredients and let the mixer do all the work while I prepare other things in the kitchen. The dough hook stretches and kneads the dough super amazingly making it perfect for soft theplas.

If you do not have the stand mixer, the same dough can be made in a bowl. Use your hands to knead it for at least 15 minutes to develop enough gluten and make the dough soft.

Theplas are great fresh. However, they are also perfect candidates for travel and to make ahead.

The ones with yogurt stay well at room temperature for 2 days and in the refrigerator for up to a week. Leave out the yogurt and the shelf life easily doubles.

To store, cool them to room temperature. Then stack and keep them in ziploc bags or in airtight container.

Moreover, thepla is easy to freeze for a very long time. Pop them in the freezer for up to 3 months.

We make thepla with whole wheat flour. however, it can also be made with multigrain flour. A close cousin with bajri flour is called dhebra.

Fresh methi makes the best thepla. However, kasoori methi works too. In case that is also unavailable, use finely chopped spinach leaves or cilantro. Thepla can also be made without any greens too.

While I have added yogurt to the thepla dough, we can skip that or use non-dairy yogurt to make the recipe Vegan.

Thepla can be prepared and stored for 2 days without refrigeration. However, skip the yogurt and the shelf life doubles. Moreover, they are easy to refrigerate or freeze much longer.

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Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

Ingredients    1x 2x 3x

• ▢ 3 cups whole wheat flour
• ▢ 1 ¼ cups methi (fenugreek) leaves
• ▢ 2 tablespoon plain yogurt
• ▢ 1 teaspoon green chili minced
• ▢ 1 teaspoon ginger peeled and grated
• ▢ 1 teaspoon cumin seeds
• ▢ 1 teaspoon sesame seeds
• ▢ ¾ teaspoon turmeric powder
• ▢ 1 teaspoon red chili powder
• ▢ ⅛ teaspoon asafetida
• ▢ 1 ¼ teaspoon salt
• ▢ ½ teaspoon sugar (optional)
• ▢ 1 tbsp + more for cooking oil
• ▢ ½ cup whole wheat flour (to roll the theplas)

Instructions  

• In the base of the stand mixer add wheat flour.
• Then add in chopped methi and spices.
• Add in green chili and ginger.
• Mix on medium speed till it all comes together.
• Add yogurt and half the water.
• Knead till the dough comes together. Add the remaining water as needed.
• Add oil and knead till the dough is coated with oil.
• Bring the dough together and let it rest covered for 30 minutes.
• Divide the dough into small balls. I like to make them 2 tablespoon each.
• Coat the dough ball with dry flour.
• Flatten it out into a flat disc of even thickness. It can be thick or thin as desired.
• Repeat for a few more dough balls and set aside.
• Heat a flat griddle on medium heat. Once hot, place a thepla on it.
• Once bubbles start to appear, turn over and apply some oil.
• Let it cook and turn it over. Apply oil and flip one more time. Remove from heat.
• Serve with masala chai, yogurt or Indian pickle.

Reader Interactions

Priya Suresh says

March 10, 2022 at 7:43 pm

Feel like enjoying those healthy theplas with some tangy pickle, so delicious.

Harini R says

That is such a treat to have on picnics or anywhere else 🙂

Gayathri Kumar says

I remember a recipe which also added a ripe banana which gives a subtle sweetness to the theplas. This version looks so good and is one of my fav flat breads..

Chef Mireille says

what a healthy flatbread!

Pavani says

Theplas are just the perfect dish to bring to picnics. Lovely clicks.

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• South Indian Recipes

Taste of Gujarat: Perfect Thepla Recipe

Thepla Recipe : Thepla is a simple and healthy spiced flatbread originating from the popular Gujarat cuisine. Made with fenugreek leaves, chickpea flour, and wheat flour, it is commonly enjoyed for breakfast or as a snack with accompaniments like chutney or raita. It is also a convenient travel snack, serving as a filling meal during journeys.

In the past, I used to prepare roti or phulka for my daily meals, but over time, I have shifted to making different types of thepla recipes, especially methi thepla. There are several reasons for this change. Firstly, thepla doesn’t necessarily require additional side dishes like curry or sabji, although they can complement each other well. I often serve loaded thepla with vegetable raita, spicy pickle, or chutney. Secondly, thepla is packed with nutrients due to the inclusion of various vegetables, making it a healthy meal option. Additionally, kids also enjoy these flavorful flatbreads, making them suitable for travel meals.

Here are some additional tips and variations for Gujarati methi thepla. Firstly, always use fresh vegetables, especially tender methi leaves, for the best results. While dried fenugreek leaves can be used as an alternative, fresh ones are highly recommended. Secondly, knead the dough thoroughly to ensure there are no lumps, and finely chop the leaves to ensure even rolling of the bread. Lastly, fry the theplas in a nonstick pan with a little oil over medium heat. Flip them when bubbles appear on the surface and wrap them in aluminum foil for serving later.

Ingredients: Thepla Recipe

• 1 bunch of fenugreek leaves (methi)
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• ¼ teaspoon ajwain
• 2 tablespoons sesame seeds
• 1 teaspoon chili paste
• 1 teaspoon ginger paste
• 2 tablespoons kasuri methi (dried fenugreek leaves)
• Pinch of asafoetida (hing)
• ½ cup yogurt (curd)
• ½ teaspoon salt
• 1½ cups wheat flour
• ¼ cup chickpea flour (besan)
• Water, for kneading
• Oil, for roasting

Instructions: Thepla Recipe

• Begin by finely chopping a bunch of fenugreek leaves and placing them in a large bowl.
• Add turmeric, chili powder, cumin powder, garam masala, ajwain, sesame seeds, chili paste, ginger paste, kasuri methi, and a pinch of asafoetida to the bowl.
• Pour in yogurt and add salt. Mix well to ensure all the spices are thoroughly combined.
• Next, add wheat flour and chickpea flour to the bowl.
• Mix everything well and start kneading the dough.
• Gradually add water as needed to knead the dough into a smooth consistency.
• Drizzle 2 tablespoons of oil into the dough and continue kneading until it becomes smooth and non-sticky.
• Cover the dough and let it rest for 20 minutes to allow it to relax.
• After resting, take a portion of the dough and dust it with wheat flour.
• Roll out the dough into thin discs. Repeat this process with the remaining dough.
• Heat a tawa (griddle) and place the rolled theplas on it.
• Cook the theplas on both sides, applying oil as needed, until they are golden brown and cooked through.
• Once cooked, serve the methi theplas hot or pack them in a zip-lock bag for later enjoyment.

Conclusion:

Thepla Recipe is a versatile and nutritious flatbread that can be enjoyed for breakfast, as a snack, or during travel. With its flavorful taste and easy preparation, Thepla has become a favorite among both kids and adults alike. Experiment with different variations to create your own unique twist on this traditional Gujarati delicacy.

 FAQs about Thepla Recipe:

What is Thepla?

Thepla is a spiced flatbread originating from Gujarat cuisine. It is made with fenugreek leaves, chickpea flour, and wheat flour and is commonly enjoyed for breakfast or as a snack with accompaniments like chutney or raita.

How is Thepla different from regular roti or phulka?

Unlike regular roti or phulka, Thepla doesn’t necessarily require additional side dishes like curry or sabji. It can be served with accompaniments but is flavorful enough to be enjoyed on its own. Additionally, Thepla is packed with nutrients due to the inclusion of various vegetables, making it a healthy meal option.

Can I make Thepla ahead of time for travel?

Yes, Thepla is an excellent travel snack as it can be made ahead of time and stays fresh for a long duration. Once cooked, you can pack Thepla in a zip-lock bag or wrap it in aluminum foil for later enjoyment during journeys.

Are there any variations to the traditional Gujarati Methi Thepla?

Yes, there are several variations to the traditional Gujarati Methi Thepla. You can experiment with different spices, herbs, and vegetables to create unique flavors. Some common variations include adding grated vegetables like carrots or zucchini, or incorporating different spices like fenugreek seeds or coriander powder.

How do I ensure that my Thepla turns out perfect?

To ensure that your Thepla turns out perfect, make sure to use fresh and tender fenugreek leaves. Thoroughly knead the dough to ensure there are no lumps, and finely chop the leaves for even rolling of the bread. Fry the Thepla in a nonstick pan with a little oil over medium heat, flipping them when bubbles appear on the surface.

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Methi Thepla

Methi Thepla recipe  or methi na thepla – a Gujarati flatbread made from fenugreek leaves, whole wheat flour along with some spices. This is healthy snack or meal recipe that is served with plain yogurt .

I do make many variety of theplas like Mooli thepla, doodhi thepla , mixed vegetable thepla, sada thepla. Many people ask that what is the difference between paratha and thepla? I would say there are many differences between them. To know please check out my Lauki thepla recipe description.

Every household has their own recipe for making thepla. Some makes with mixture of flour e.g whole wheat flour, millet flour, gram flour. While some makes with only whole wheat flour. I always make with only wheat flour.

I learned this from my mother-in-law. She makes the best thepla. She taught me so well. So I am sharing her recipe here. Also I have mentioned tips to make soft and perfect thepla below. Thanks to mom for this wonderful tips.

This methi na thepla recipe is perfect for those kids who do not like to eat leafy vegetables. If making for kids adjust the spice level accordingly. Spread mango chunda lightly on the thepla, make roll out of it and give it to kids. They will happily eat it. This way you can include greens in their diet.

Check out More Gujarati recipes Khandvi   //   Lasaniya batata   //   Dal dhokli   //   Nylon Khaman

Step By Step Photo Instructions:

1) Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.

2) Add green chilies, ginger paste, methi leaves and oil.

3) Mix it with your fingertips. it will be crumbly looking texture.

4) Now add little water a time and knead into semi soft dough. It should not be too hard or too soft. you might need less water, if your washed methi leaves has water then you might need less. So it good idea to start with 1-2 tablespoons of water and keep kneading and adding the water as needed. I washed the methi and kept them in a colander. By the time I use in the recipe they are pretty dry so I used more water.

Cover it and keep it aside for only 15 minutes. Do not let it rest for more than 15 minutes. If so methi leaves will starts leaving the water and dough will become too soft and sticky.

5) After 15 minutes, knead the dough once again to smooth out. Divide it into 12 equal smooth balls. Flatten it out between your palms.

6) Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board

7) Heat the tawa or pan on medium-high heat for shallow frying thepla.

8) Place rolled thepla on hot tawa. Let it cook for 30-40 seconds or till you get few bubbles on the top.

9) Then flip it with help of spatula. Drizzle some oil and spread it evenly on it.

10) Again flip the thepla. Press it lightly with spatula. Cook till bottom side is cooked and you won’t see any doughy part. Also apply some more oil on top side and flip and cook again by pressing.

11) Once cooked on both sides remove it to the insulated container. Quick tip – put a paper towel at the bottom of the container, so it will absorb the water particles made due to steam. Thus thepla will not become soggy.

12) Repeat the same process for rest theplas.

I have served methi thepla with masala yogurt . Masala yogurt means plain yogurt mixed with salt, red chili powder, cumin powder and pinch of sugar.

Serving suggestion: Serve methi thepla with yogurt or pickle or mango chunda . I usually make it as dinner and I serve with yogurt and sukhi bhaji . It can be served as a breakfast with hot cup of tea or coffee.

Expert Tips:

• Always knead the dough using warm water or yogurt. Dough should be semi soft consistency. If it is too soft then it will be sticky and hard to roll. If dough is hard then end product will be dry and chewy.
• Always fry thepla on medium-high heat. If you fry on low heat, it takes longer time to cook. Thus thepla will become hard and chewy. We are frying thepla on medium high heat. So your kitchen might get smoky. So turn on the exhaust fan. If you have fire alarm in your home, turn it off. It might start beeping. It happens to me all the time.
• You are going to eat it right away means within an hour. Then it is ok to use less oil while frying them. Otherwise please go liberal on oil to get soft texture.
• You are making thepla for travelling or want to store them for 4-5 days. Please use little extra oil while frying them. And also apply some ghee between two theplas. So they will not dry out after days and will stay soft and moist. Now you say, it will add extra calories. No worries, at the time of serving just pat them with paper towel to absorb excess ghee or oil. This oil/ghee acts as an preservative.
• I have seen many people add ‘Besan’ to thepla even my mom does add. I never suggest to add besan. Thepla made with besan will become hard and very chewy as it cools. And that’s why I never add besan to my any thepla recipe. You never know you might have leftover.
• Always roll it to medium thickness. It should not be thick like paratha. Thinner the thepla, softer they will be.
• Do not use dry flour more than twice while rolling them. Otherwise end product will be dry.
• You should never re-heat thepla in microwave or on tawa. If reheated then it will become chewy.
• To make jain thepla  skip the ginger paste in the recipe.

Did you try this methi thepla recipe? I’d love to hear about it! Leave a review in the comment section below.

US measuring cups are used (1 cup = 240 ml)

Ingredients

• 1 ½ cups Whole wheat flour (Chapati atta) , + some more for dusting
• 1 teaspoon Red chili powder
• 1 ½ teaspoon Coriander powder
• 1 teaspoon Cumin powder
• ¼ teaspoon Turmeric powder
• ½ teaspoon Ajwain (Carom seeds) , optional
• Salt to taste
• ¾ cup Fenugreek leaves (Methi leaves) , plucked, measured, washed and then chopped
• 2 small Green chilies , chopped finely
• 1 teaspoon Ginger paste or freshly grated or crushed
• 3 tablespoons Oil , + more for frying the theplas
• little less than ½ cup Warm water , **

Instructions

• Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.
• Add green chilies, ginger paste, methi leaves and oil.
• Mix it with your fingertips. it will be crumbly looking texture.
• Now add little water a time and knead into semi soft dough. It should not be too hard or too soft.
• Cover it and keep it aside for only 15 minutes.
• Do not let it rest for more than 15 minutes. If so methi leaves will starts leaving the water and dough will become too soft and sticky.
• After 15 minutes, knead the dough once again to smooth out. Divide it into 12 equal smooth balls. Flatten it out between your palms.
• Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board.
• Heat the tawa or pan on medium-high heat for shallow frying thepla.
• Place rolled thepla on hot tawa.
• Fry both sides similar to paratha till it has golden brown spots and no more raw looking.
• Once cooked on both sides remove it to the insulated container.
• Repeat the same process for rest theplas.
• You are making thepla for travelling or want to store them for 4-5 days. Please use little extra oil while frying them. And also apply some ghee between two theplas. So they will not dry out after days and will stay soft and moist. Now you say, it will add extra calories. No worries, at the time of serving just pat them with paper towel to absorb excess ghee or oil. This oil/ghee acts as an

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To understand the art and science of cooking, I read many cookbooks and culinary books. And now sharing all the experience with you. I started this blog on 2012 to share vegetarian, Indian and Eggless baking recipes (w/ step by step photos) that you can count on.

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Authentic Gujrathi Methi Thepla Recipe

Try out this authentic gujrathi  Methi Thepla recipe. Thepla is a paratha made from wheat flour and fenugreek leaves that you can have for any meals. Theplas go well with any pickle or curd or you can even enjoy them by themselves and are thus the favourite and most convenient foods when travelling. They are also perfect for lunch boxes.

Growing up in a gujarati household this is what my mom used to make for me for lunch boxes and even when we used to travel we would carry enough to last us for few days. Even now when my parents are traveling to a new place or country they carry these theplas with them. Not only that, my friends and family always send hundreds of theplas if someone is traveling abroad as you can store them in the freezer and they can last you for good many weeks.

Step by Step Video for ‘Methi Thepla Recipe’ Recipe  (Scroll Down for detailed & printable recipe)

Ingredients for Methi Thepla Recipe

• Rinse 1 cup methi leaves very well in water. Then drain them and chop finely. Keep aside.
• In a mixing bowl, take the whole wheat flour, add the chopped methi leaves, turmeric, Coriander powder, ginger chilli paste, curd , asafoetida and salt.
• Mix everything. Add oil and mix again.
• Add water and knead the dough very well. Add a little oil on the dough and cover with a wet cloth and let it rest for 15- 20 minutes.
• Make small ball from the dough and sprinkle some flour on it
• With a rolling pin begin to roll the thepla
• Roll the thepla to a round of 5- 6 inches in diameter
• On a hot griddle place the thepla, flip when one side is partly cooked.
• Apply oil on this side , now flip again and apply oil on this side as well.
• Your thepla will be ready when you see golden spots and the methi thepla is cooked evenly
• You can press the thepla with a spatula while cooking.
• Serve hot or cold with curd and pickles .

Links to Buy Products Mentioned in this Post:

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Top 10 Thepla Recipes

For Gujarati's, breakfast is synonymous to Thepla. They are also a popular tea-time snack and favorite travel food because they can be preserved for a good period of time. They are ideal to have on days when you have a little time to spare to roll and cook them. Just plain Theplas are tasty enough and can be eaten with Curd, Bateta nu Shaak  and Chunda. 

You can also make a variety of Theplas , flavoured or stuffed. The most basic Thepla are made using whole wheat flour and spices but, a dash of jeera, til, methi leaves gives the Theplas an irresistible aroma and incredible flavor. Methi Thepla  can be made in large batches and stored in the fridge. Warm them on tava and relish with a pickle.

You can also add veggies like mooli, zucchini or doodhi to make your Theplas healthier. As these vegetable leaches out water, do not rest the dough for too long as it will get watery and you will not be able to roll it properly. Zucchini Thepla  with little-dried herbs and seasonings is unique and tastes best with herbed curd and exciting dips. 

Theplas also double up as super-tasty wraps. You can roll them up with various fillings and create Thepla Paneer Wrap  or Cheesy Thepla Potato Wrap   a sumptuous snack for your evening hunger pang and an excellent tiffin treat. 

Desi twist to a Videshi recipe – these Thepla Quesadilla  is surely a treat for your taste buds. Indo-Mexican fusion, by bringing together paneer with baked beans and crunchy veggies and a generous amount of cheese has tongue-tickling flavors. 

Theplas are perfect on the go breakfast and can be turned into healthy treats too. Multigrain Methi Thepla  are wholesome and satiating. 

Our recipes are well instructed with the flame level, the method of making the dough and cooking them. Try our foolproof recipes to create the perfect Theplas.

top 10 thepla recipes

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Thepla Recipe (with Step by Step Photos)

Breakfast , Gujarati , Roti - Paratha , Snacks , Top 10 Breakfasts

More Gujarati Recipes

• Bharwa Bhindi
• Vati Dal Khaman Dhokla
• Peanut Chikki
• Khatta Dhokla

• Make sure that dough is soft and smooth to prepare soft theplas.
• Use wider mouthed bowl to knead dough easily and without creating any mess.
• It is a best food for picnic or journey as it stays good for 2-3 days at room temperature.
• If you want to keep it for more than 2-3 days, don’t add fenugreek leaves, coriander leaves and garlic, instead, add 1/4 teaspoon carom seeds with other ingredients to prepare dough.
• Apply small amount of butter or ghee on one side after transferring it to plate and while it’s still hot. It will add nice aroma to its taste and make it softer.

Author: Foram

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18 Comments

Response: Hello Ani, add 1.5 tablespoons kasuri methi instead of fresh ones. Add water as needed to make the soft and smooth dough.

Response: We do not know the exact nutritional values of 1 Thepla.

Response: Hello Ishita, follow the below given tips to make soft theplas. 1. Always bind the soft dough and rest it for at least 15-20 minutes before making theplas. 2. Don't skip adding moyan (oil) while binding the dough. 3. Roast(shallow fry) them over medium-low flame. 4. Put cooked theplas in a casserole when they are hot, to prevent them from drying. 5. If you are making them for travelling, apply ghee on hot cooked theplas.

Response: No, you cannot use the dried fenugreek leaves as they will not give the same taste.

Response: Yes Uma, you can add little besan (gram flour) while making the atta. It gives the little nutty flavor.

Response: Hello Janet, fresh fenugreek leaves (green colored) are used in this recipe.

Response: The main reasons behind dry thepla are given below. 1. It happens if the dough is very hard. Bind very soft dough. 2. If it is cooked over only low flame then it happens. Cook it over medium-low flame. 3. After shallow frying the thepla, place them in a container to prevent them from turning dry.

Response: Yes, you can add it.

So Yummy Recipes by Devy

25 Delicious Hearty Breakfast Ideas To Fuel Your Day

Posted: June 5, 2024 | Last updated: June 5, 2024

Here, we compiled 25 pretty easy, hearty breakfast recipes without taste compromise. If you follow the saying of breakfast like a king, lunch like a prince, and dinner like a pauper, these wholesome breakfast ideas are the ones you’ll want to check and try out. We selected various recipes from different cuisines, such as the classic English Breakfast With Beans, Mexican Migas con Huevo, Indonesian Bubur Ayam, Indian Gujarati Khaman Dhokla, Italian Gnocchi, Korean Kimbap Sandwich, and many more. Pick one or two or more and combine them for an exciting, hearty breakfast. Or, you can create a delicious brunch spread with them.

1. English Breakfast With Beans

Something for the weekend. Or something to cure a hangover. This traditional English breakfast, a fry-up, is the heartiest, most copious way of starting the day.

Get the recipe: English Breakfast with Beans .

2. Migas con Huevo

Cheesy, crispy, and hearty, Migas con Huevo is a delicious Mexican breakfast dish with many flavors and textures. If you’ve been looking to try a unique way to enjoy your classic breakfast scrambled eggs, you’ve got to give this recipe a shot! 

Get the recipe: Migas con Huevo .

3. Bubur Ayam

Bubur Ayam is one of the most sought-after street foods and a comforting breakfast food. With its delicate herb fragrance, the soft rice congee is enjoyed with flavorsome spiced yellow sauce, soy sauce, and chili sauce. You eat this hearty rice porridge with crunchy fried soybeans, shredded chicken, crisps, fried shallots, and scallion slices, making it full of flavor and textures.

Get the recipe: Bubur Ayam .

4. Khaman Dhokla

Khaman dhokla is a steamed savory cake made of gram or chickpea flour and flavored with spicy and lemony oil. It is a traditional Gujarati dish now popular in Pakistani and Indian cuisines.

Get the recipe: Khaman Dhokla .

5. Chicken Fried Rice

Nasi Goreng Ayam is Indonesian chicken fried rice that can be made in less than 30 minutes. It’s a delicious way to use up leftover rice and chicken. This simple dish is seasoned with kecap manis and packed with flavors.

Get the recipe: Chicken Fried Rice .

6. Breakfast Gnocchi

Regarding morning meals, we often think of classics like pancakes, scrambled eggs, or Toast. But a hidden gem in the world of breakfast deserves your attention: breakfast gnocchi. This Italian-inspired dish takes the beloved potato dumplings we know and adore and transforms them into a breakfast masterpiece that’s as versatile as it is delicious.

Get the recipe: Breakfast Gnocchi .

7. Folded Kimbap Sandwich

Folded Kimbap Sandwich (Kimbap Sandwich or Korean Sushi Sandwich) is a fun, easy, and delicious Korean street snack that shot to fame with the K-drama Extraordinary Attorney Woo. It’s simple to make and versatile for lunchboxes: read on for the step-by-step recipe and some of the many possible fillings!

Get the recipe: Folded Kimbap Sandwich .

8. Halwa Puri

Halwa Puri is a delicious comfort food among Indian and Pakistani cuisines. The flatbread and semolina pudding are often enjoyed as a breakfast treat on a lazy weekend.

Get the recipe: Halwa Puri .

9. Breakfast Burrito Casserole

The whole family will love the spicy Southwestern flavors in this cheesy burrito breakfast casserole! It’s packed with cheese, sausage, a creamy sauce, and scrambled eggs between soft tortillas and zesty salsa. 

Get the recipe: Breakfast Burrito Casserole .

10. Biscuit Breakfast Pizza

You will love the idea of serving the same old breakfast items in a new, tasty, creative way. This breakfast pizza is easy to make and tastes flavorful, and you can add whatever you like.

Get the recipe: Biscuit Breakfast Pizza .

11. Indonesian Tuna Fried Rice

Nasi goreng tuna, which means tuna fried rice, is an easy and quick way to make a complete, nutritious meal from simple ingredients. You get the carb from the rice and protein from the tuna, all on one plate.

Get the recipe: Indonesian Tuna Fried Rice .

12. Kitchari

Kitchari is thick rice porridge/ congee cooked with legumes or lentils and whole spices. Kitchari mung beans taste like soft, overcooked rice with a spice aroma and rich flavor of mung beans.

Get the recipe: Kitchari .

13. Healthy Pesto Egg Breakfast Sandwich

This healthy pesto breakfast sandwich is the perfect make-ahead breakfast option for busy mornings! It is loaded with flavor and can be made in advance for a quick and easy breakfast on the run. It is one of the best breakfast sandwiches ever!

Get the recipe: Healthy Pesto Egg Breakfast Sandwich .

14. Avocado Toast

This fresh avocado toast is delicious, healthy, and easy to make! In less than 10 minutes, you can make this incredibly wholesome and easy meal.  

Get the recipe: Avocado Toast .

15. Turkey Breakfast Sausage

The savory rosemary flavor makes this Turkey Breakfast Sausage something you’ll want on the menu every week. It’s a protein-packed, healthy breakfast option that’s easy to mix. To make this even more accessible, you’ll find 2 meal-prepping options below. Ground turkey is a great lean protein, but you can use ground meat in this homemade sausage recipe.

Get the recipe: Turkey Breakfast Sausage .

16. Spicy Chipotle Chicken Chilaquiles

Spicy Chipotle Chicken Chilaquiles is a hearty, zesty way to start the day! This delicious Mexican dish contains eggs, chicken, tortillas, smoky chipotle flavor, and more!

Get the recipe: Spicy Chipotle Chicken Chilaquiles .

17. Spring Onion Pancakes

This spring onion pancake recipe is speedy and easy. There is no kneading or shaping—just simple ingredients and deliciousness in no time.

Get the recipe: Spring Onion Pancakes .

18. Biscuits and Gravy

Biscuits and gravy is a classic Southern breakfast dish! The biscuits are soft and flaky, while the gravy is rich and savory. The whole family loves this 25-minute dish. We love it for weekend brunch, special occasions, and the holidays!

Get the recipe: Biscuits and Gravy .

19. Kaygana

Kaygana is a delicious Turkish Omelette filled with eggs, flour, milk, herbs, and seasoning. This versatile egg-based dish is effortless and quick to make, and the things you can serve it with are limitless.

Get the recipe: Kaygana .

20. Mediterranean Olive Pies

Homemade Mediterranean Olive Pies (Eliopita or Eliopitakia) are traditionally prepared in Cyprus and Greece. This recipe will become one of your favorites if you love olives.

Get the recipe: Mediterranean Olive Pies .

21. Authentic Gujarati Methi Thepla

Methi na Thepla is a delicious Gujarati flatbread made with whole wheat flour, methi leaves, and Indian spices. This Methi Thepla recipe follows the authentic recipe and makes soft and thin Thepla.

Get the recipe: Authentic Gujarati Methi Thepla .

22. Sausage Gravy Breakfast Casserole

If you’re searching for a perfectly flaky, crispy, and utterly mouthwatering appetizer, you’ve come to the right place! Samosas are deep-fried pastries renowned for their crisp exterior. They are filled with a savory blend of potatoes, herbs, and spices from Middle Eastern and Asian cuisines. This delicious treat will satisfy your cravings and leave you wanting more.

Get the recipe: Sausage Gravy Breakfast Casserole .

23. Skillet Breakfast Scramble

This easy Skillet Breakfast Scramble recipe is hearty and satisfying, but it is also a fresh, healthier take on restaurant “skillet” breakfasts. It’s so good, a true breakfast comfort food! It’s filled with scrambled eggs, potatoes, peppers, onions, cheese, and even a bit of smoky bacon (with lots of ideas to change it up just how you like it).

Get the recipe: Skillet Breakfast Scramble .

24. Shakshuka With Rice and Greens

Shakshuka is one of my favorite “back pocket” recipes that always saves dinner when I need something quick and easy. With rice, greens, and a sprinkle of feta cheese, this version is healthy, hearty, and a complete meal in a pan.

Get the recipe: Shakshuka With Rice and Greens .

25. Turkish Eggs (Cilbir)

Turkish eggs are one of the most popular recipes in Turkish Cuisine. This recipe comprises poached eggs with a runny yolk, served on a garlicky yogurt base, and drizzled with warm, spicy butter. Cilbir or Turkish eggs are such a great breakfast or brunch meal, being really easy and fast to put together and delivering beautiful, spicy flavors from Turkey.

Get the recipe: Turkish Eggs (Cilbir) .

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With these 59 recipes of delicious beef dishes, you will have an exciting menu every week. Selected from various cuisines, you’ll feel like you travel the world by the time you finish trying every recipe.

27 Casserole Recipes You'll Actually Use: Easy, Tasty, Family-Approved

Tired of the same old dinners? Our 27 casserole recipes are your secret weapon for quick, delicious meals that won’t have you stuck in the kitchen all evening. Perfect for anyone wanting to whip up something good without the hassle.

• 27 Casserole Recipes You'll Actually Use: Easy, Tasty, Family-Approved

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