Methi thepla
Preparation Time
15 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Breakfast
Serves 4
Key Ingredients
- Whole wheat (sharbati) atta
About This Recipe
In Gujarat, methi thepla is the flatbread made for journeys and tiffins, because it stays soft for hours without refrigeration. The dough is gehu atta (whole wheat flour) kneaded with chopped fresh methi, curd, oil and a few spices, then rolled thin and roasted on a dry tawa.
The fenugreek-to-flour ratio decides the taste: too much methi and the thepla turns bitter, too little and it is a plain roti with green flecks. This recipe uses one and a half cups of chopped leaves to two cups of atta, a mild middle ground, with curd to soften the dough and blunt the bitterness. The dough rests for fifteen minutes so the flour drinks in the water from the methi and the curd, which is what makes thepla easier to roll than plain roti dough.
The same dough works with other flours: bajra gives the classic winter bajra thepla, ragi flour makes a darker ragi thepla, and khapli atta rolls well with its own taste. Sharbati atta suits this bread because it kneads soft, which is what a thepla is meant to be.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Whole wheat (sharbati) atta — 2 cup
- Fresh methi (fenugreek) leaves, washed and finely chopped — 1 1/2 cups
- Curd (dahi) — 1/4 cup
- Groundnut oil — 2 tbsp
- Water — 1/2 cup
For rolling
- Dry atta, for dusting — 2 tbsp
Spices
- Turmeric Powder — 1/2 tsp
- Red chilli powder — 1/2 tsp
- Coriander Powder — 1 tsp
- Ajwain (carom) seeds — 1 tsp
- Salt — 1 tsp
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Serving Suggestions
Serve the theplas warm with curd, pickle, chundo or a spoon of ghee; cold, they are the classic travel food, rolled around pickle or a little thepla bhaji. They make a good tiffin as they are, with no chutney to leak. For the plain flatbread without methi, follow our paratha recipe.
Tips for Cooking Methi thepla
Salt the chopped methi and squeeze it before kneading; the water it gives up carries much of the bitterness. Knead the dough firm, rest it the full fifteen minutes, and roll thin, or the middle stays raw. Roast on medium heat and press with a cloth in quick dabs, which makes the layers puff. Theplas dry out if left uncovered, so wrap them in a cloth while they are warm.
Chef’s Note
Use fresh methi leaves and chop them fine; a big stalk chews badly in a thin thepla. Out of season, a quarter cup of kasuri methi soaked in warm water replaces the fresh leaves. Each thepla is rolled from 30 g of flour, so a serving of two comes to about 260 kcal from the atta and oil, with the methi, curd and spices on top, because IFCT 2017 prints values for fenugreek seeds, not fresh leaves.
Per serving (approx.): 260 kcal, protein 6.4 g, carbs 39 g, fat 8.4 g, fibre 6.7 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Aug 28, 2026
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