June 28, 2019

Kasuri Methi Theplas / Parathas

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Theplas are an integral part of a gujurati cuisine . Theplas due to their long shelf life are good to carry for picnics, long journey spanning 2 or 3 days and even as a stand by at home during hectic and busy days .
For working women,theplas are really a boon as they can be made over the weekend and used during the weekdays.  The dough is already kneaded with spices which makes it flavorful and doesn't really need a side dish to go with . Any spicy pickle and a cup of yogurt are commonly served, else a spicy potato curry is the best combination.

During winters fresh chopped Methi (fenugreek) and grated Bottle gourd (Doodhi) are added to the dough to make Methi Thepla or Doodhi Thepla.

Today, we shall see how to prepare theplas using Kasuri Methi I.e dried methi leaves which are stored for use during off season.

Preparation Time : 10 -15 mins
Resting Time : 15 mins
Cooking Time : 2 mins per thepla
Makes : 13-14 theplas
Complexity  : Medium

2 cups whole wheat flour
2 tbsp curd
2 tbsp besan / gram flour
1 tsp haldi / turmeric
2 tsp red chilli powder
2 tablespoons  kasuri methi
Salt as needed
Oil to fry the theplas


  • Soak the kasuri methi in warm water for about 5 mins.
  • Squeeze the water from the methi and put in a wide mixing bowl.
  • Add in the haldi powder , red chilli powder and salt to the kasuri methi and mix it well with your fingers to release the flavor and essence of methi .
  • Add the wheat flour, 1 tablespoon oil,curd to this kasuri methi and knead a soft but pliable dough by adding water at intervals .
  • Coat it with some oil and knead again and keep covered with a tight lid or a muslin cloth and set aside for 15 mins. 

  • Pinch out small balls from the dough , dust it with some dry wheat flour and roll it into thin rotis using a rolling pin.
  • Heat a tawa or griddle and put the rolled out thepla on the hot tawa .
  • Cook on one side with a little oil and flip over.  Do it on low flame. 
  • Drizzle some more oil and cook the under side until it is well cooked.
  • Use oil little generously if you want to keep the theplas for 3 or 4 days . The oil will ensure the theplas won't get spoilt. 
  • Take it off the pan and store it in a container or wrap in aluminum foil .


  1. I love methi theplas and cannot have enough of them. I love the idea of making them with dried kasuri methi perfect way to enjoy them when freash methi is not available.

  2. kasuri methi theplas is a delight to dig into esp in summer / rainy months when fresh methi leaves are scarce. we are sure to try this recipe soon ! - Kalyani

  3. I am so addicted to using methi leaves, I have done with kasuri methi a couple of times, when I did not have the fresh one and it was tasty. Nice theplas.


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