Authentic Gujarati Methi Thepla Recipe
Discover how to make soft, flavorful Gujarati Methi Thepla with fresh fenugreek leaves. Step-by-step guide, tips, and storage methods included. Perfect for travel and tiffin!
The Methi Thepla recipe is a timeless treasure from Gujarati cuisine, celebrated for its aromatic blend of fresh fenugreek leaves (methi) and spiced whole wheat flour dough. Light, flavorful, and durable, Methi Thepla is not just a breakfast dish — it’s a travel essential for many Indian households.
Soft, slightly tangy, and delicious even when cold, these theplas have gained popularity across India for their versatility, health benefits, and irresistible taste.
Whether served with yogurt, pickle, or tea, this recipe ensures you get the perfect texture and authentic flavor every single time.
🫓 Ingredients for Methi Thepla
(Serves 4)
Main Ingredients:
2 cups whole wheat flour (atta)
1 cup fresh fenugreek leaves (methi), finely chopped
2 tbsp besan (gram flour)
1 tbsp curd (dahi)
1 tsp turmeric powder
1½ tsp red chilli powder
1 tsp cumin powder
½ tsp ajwain (carom seeds)
1½ tbsp sesame seeds (til)
2 tbsp oil (for dough)
Salt to taste
Water as needed
For Cooking:
Ghee or oil as required for roasting
🥣 How to Make Methi Thepla – Step-by-Step Recipe
Step 1: Prepare the Dough
In a large bowl, combine whole wheat flour, besan, turmeric, red chilli powder, cumin powder, ajwain, sesame seeds, and salt.
Add chopped methi leaves and curd. Mix well with your hands.
Gradually add water and knead into a soft, pliable dough.
Add 2 tbsp oil and knead again. Cover and rest for 15–20 minutes.
Step 2: Roll Out Theplas
Divide the dough into equal-sized balls.
Dust with flour and roll each ball into a thin circle (about 6–7 inches).
Ensure even thickness for soft cooking.
Step 3: Cook the Thepla
Heat a tawa or skillet on medium flame.
Place one rolled thepla and cook until light brown spots appear.
Flip, apply oil or ghee, and roast both sides until golden brown.
Repeat for remaining dough.
🧡 Serving Suggestions
Serve hot with curd, mango pickle, or masala chai.
For travel, pair with dry chutney (lasun or peanut chutney) for longer shelf life.
🌿 Health Benefits of Methi Thepla
Rich in fiber and iron: Thanks to methi leaves and whole wheat flour.
Aids digestion: The inclusion of ajwain and sesame seeds supports gut health.
Diabetic-friendly: Low glycemic index, especially when roasted with minimal oil.
Ideal for weight management: Light, wholesome, and keeps you full for longer.
🧺 Storage & Shelf Life
Room Temperature: Up to 24 hours (ideal for travel).
Refrigerated: Stays fresh for 2–3 days.
Freezing Tip: Wrap in foil and freeze for up to 1 month. Reheat on a hot tawa before serving.
💡 Chef’s Tips for Perfect Methi Thepla
Add curd to make theplas softer and flavorful.
Avoid overcooking — they should remain flexible, not crisp.
Use fresh methi leaves for best aroma and nutrition.
For a spicy variation, add crushed garlic or green chilli paste.
If methi is bitter, blanch leaves for 1 minute before adding.
⚡ Quick Facts
| Fact | Detail |
|---|---|
| Course | Breakfast / Snack |
| Cuisine | Gujarati |
| Preparation Time | 15 minutes |
| Cooking Time | 25 minutes |
| Total Time | 40 minutes |
| Calories (per thepla) | 120 kcal (approx.) |
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Alt Text: Methi Thepla served with curd and pickle
Caption: “Authentic Gujarati Methi Thepla — soft, spicy & perfect for travel. Try this healthy breakfast today!”
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🔗 Internal Links
🌐 External DoFollow Link
Learn more about the nutritional benefits of fenugreek leaves on Healthline.
❓ FAQs About Methi Thepla
1. What is the difference between Methi Thepla and Paratha?
Theplas are thinner, lightly spiced, and made with curd, making them softer and longer-lasting than parathas.
2. Can I make Methi Thepla without curd?
Yes, replace curd with water or buttermilk for moisture, though curd adds softness and mild tanginess.
3. How can I keep theplas soft for travel?
Use curd in the dough, brush ghee after cooking, and pack them in foil or cloth-lined boxes.
4. Is Methi Thepla healthy for diabetics?
Absolutely! Fenugreek helps control blood sugar levels, and whole wheat flour adds fiber.
5. What other greens can I use instead of methi?
You can try spinach, amaranth leaves, or even grated lauki (bottle gourd) for variation.
🪔 Conclusion
The Methi Thepla recipe is not just a dish — it’s a reflection of Gujarati tradition and simplicity. With its blend of spices, health benefits, and travel-friendliness, this Indian flatbread remains a favorite across households. Try it once, and you’ll find it becomes a weekly staple in your kitchen!
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Author: Bhimascook Editorial Team
About: Passionate about reviving traditional Indian vegetarian recipes, the Bhimascook team brings you authentic, tried-and-tested dishes rooted in Indian culture and flavor.