January 10, 2022

Methi Thepla | Fresh fenugreek flat bread

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A typical gujurati breakfast on a winter morning will comprise of piping hot thin methi theplas served with spicy mango pickle, curd and aromatic steaming hot masala chaai .

I am sure this description is making you drool right away ! I had already posted a recipe of Kasuri Methi theplas which are made from sun dried fenugreek leaves during off season when fresh fenugreek isn't available. Today we shall see how to make the tastiest and perfect methi theplas using fresh fenugreek leaves .

Methi theplas make a very frequent appearance in my home during winters.We love to have hot hot theplas for dinner alongside some simple gravy or even plain dal but the best combo for theplas is potato curry if you are having it for dinner or packing it for a picnic lunch .

Separating the tender methi leaves from the stem is the only time taking part which we need to do very patiently.  If the stem is tender and thin,then I chop that also finely along with the leaves but make sure you discard the stem of they are too thick . Thick stems will make it difficult while rolling out the theplas and the theplas will tear which we don't want.  

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
1/2 tsp ajwain/carom seeds 
1 tsp haldi / turmeric
1 tsp red chilli powder
1 cup packed - finely chopped fresh methi 
Salt as needed
Oil to fry the theplas


  • In a wide mixing bowl add in the haldi powder , red chilli powder ,ajwain and salt to the chopped methi and mix it well with your fingers to release the flavor and essence of methi .
  • Add  wheat flour,gramflour, 1 tablespoon oil,curd to the methi and knead a soft but pliable dough by adding water at intervals . 
  • Methi when mixed with salt and spices will release some water ,so be careful while you add water to knead the dough. Just sprinkle water little by little and knead.
  • 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 dry container or wrap in aluminum foil .

Some more lipsmacking delicacies using Fresh Methi 

Methi na Gota (pakoras)

Cabbage Methi Pakoras 

Methi Puri 

Methi Dal 

Aloo Methi Sabji

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  1. I love methi thepla, with hot masala tea and pickle or sometimes with yogurt. Priya like how you've made it the way we do without garam masala and too many dry spices.

  2. I absolutely love methi thepla. It's a must-have for us in the winters especially. 🙂
    Yours look so soft, perfectly made and delicious. Would be a treat to have these with some dahi and achaar.

  3. Such a treat to see Methi Theplas. We. Love it with chundo especially and this is such a comfort food for us too . Made so well

  4. Beautifully made methi thepla. Love the various combo of spices you have used. The meal you have here is what I will love to hog on.

  5. Methi thepla is my all time favorite. Loved your presentation. Perfect winter meal with some pickle and curd on side.

  6. Absolutely delicious paratha! I can smell the fresh aroma of methi leaves! YUM!

  7. Methi thepla has so many travel memories associated with it. Absolutely flavourful and delicious. Love to have it with curd and pickle .


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