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Written by on January 11, 2024

methi theplas stacked in a tray
Subtly bitter and well-seasoned, Gujarati Methi Thepla is a delicious snack. Whole wheat flour, gram flour (besan), fresh fenugreek leaves, yoghurt, and spices make Methi na thepla a healthy snack. This delectable flatbread is ideal for breakfast, snacks, or any other meal of the day.


    • 1 cup Methi (Fenugreek leaves)finely chopped
    • 2 cups Whole Wheat Flour
    • 2 tablespoons gram flour (Besan)
    • 1 Teaspoon White sesame seeds
    • 1/4 Teaspoon Asafoetida (Hing)
    • 1/2 Teaspoon Cumin Powder
    • 1 Teaspoon Salt
    • 1/2 Teaspoon Turmeric powder (Haldi)
    • 1 Teaspoon Kashmiri red chili powder
    • 1 Tablespoon Jaggery powder
    • 1.5 Tablespoon Oil
    • 1 Teaspoon Ginger paste
    • 1 Teaspoon Garlic paste
    • 1/4 cup Yogurt
    • 1/2 cup Water
    • Whole wheat flour for rolling

Prepare Methi Leaves

  • First, prepare the fenugreek: Pluck the Methi leaves from the stem and wash them in cool running water. After that, completely drain them and dry them with a paper towel or kitchen towel. Finely chop the leaves, then place them aside.

Make the dough

  • In a bowl, add whole wheat flour, besan, sesame seeds, ing, cumin, turmeric, red chilli powder, jaggery, and salt. Mix well with your fingers. Then add oil and mix again.
  • Let’s combine fenugreek leaves, ginger paste, garlic paste, yoghurt. Mix thoroughly. Using your finger, thoroughly combine the fenugreek with the flour. The texture will be crumbly.
  • Add little water at a time to make a soft dough. Allow it to stand for 10-15 minutes, covered with a damp cloth. Knead it again after 15 minutes to smooth it out.
  • Make 10 medium-sized balls. Roll each ball between your palms to make a circle.

Roll & Cook Thepla

  • Warm the tawa/skillet over medium heat.
  • Coat the flattened ball well in dry whole wheat flour. Place it on your rolling board and gently press it down using your fingers.
  • Now with the help of a rolling pin, start rolling the dough ball from the center, coming out towards the edges. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. Roll it carefully to about 1mm thickness.
  • When the pan is heated, lay the rolled thepla on it. Flip it when you notice bubbles on it. After a few seconds, drizzle oil on it and flip it again, pressing gently with a spatula until you see some brown spots on the bottom.
  • Apply more oil to the other side, flip, and cook on that side.
  • Continue to cook until the thepla is evenly golden brown on both sides with some deeper brown patches. Flip in between as needed, and cook for a minute on each side.
  • When done, remove from skillet/tawa and repeat until all of the dough is used up.


  • To make a soft dough, let it rest for 15-20 minutes after kneading.
  • Don’t forget to add yoghurt (curd), or else the bitterness of the methi will be too much to handle.
  • Place thepla in an airtight container to keep them soft for up to 24 hours.
  • Thepla should not be cooked at a low temperature; it requires a medium-to-high flame since it becomes hard and brittle when cooked at a low temperature.
  • If you want to eat the Theplas later, keep them in the fridge for up to 7 days in an airtight container. To reheat, put thepla in the microwave for 30 seconds, or reheat in a pan on the stovetop.


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