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stacked methi thepla ready to be served
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Methi Thepla Recipe

Methi thepla is a healthy and popular Gujarati flat bread made of whole wheat flour, besan and fresh methi leaves. It is a wholesome and satiating breakfast that you can also serve as snack with masala chai or ginger tea.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Gujarati, Indian
Keyword: methi thepla
Servings: 12 theplas
Calories: 76kcal
Author: Harini


  • 1.5 cups whole wheat flour
  • 1/2 cup chickpea flour
  • 1.25 cups methi leaves
  • 4 tablespoons yogurt
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 green chili
  • 1 inch ginger peeled and minced
  • salt to taste
  • oil as needed


  • Soak the methi leaves in a large bowl of water with a generous pinch of salt. Set aside for 10 minutes. This step will ensure that the leaves are clean before we could use them in making thepla.
    soaking methi leaves in water
  • After 10 minutes, remove the leaves and you will find mud and dirt settled at bottom of the water. Now rinse the leaves again twice or thrice in clear water. Place them between two kitchen towels and remove moisture as far as possible.
    cleaned methi leaves in a food processor jar
  • Chop the methi leaves very finely. I find it easier to use a food processor to mince them. If the leaves are not finely chopped, the thepla dough will tear while rolling. You will need 1.25 cup methi leaves, tightly packed.
    minced methi leaves
  • To make methi thepla dough add 1.5 cups whole wheat flour, 1/2 cup gram flour or besan, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, 1 minced green chilli and 1 inch peeled and minced ginger. You can add few other spice powders as per taste but basic Gujarati thepla only with these spices.
    wheat flour, gram flour, red chili powder, turmeric powder, green chilies and ginger in a mixing bowl.
  • Mix very well with a spoon and add 3 tablespoons yogurt, well whisked and fresh and 1/2 teaspoon oil. You can add vegan yogurt to make vegan thepla.
    Adding yogurt to the flours for thepla recipe
  • Mix well to incorporate the yogurt and oil into the flours. Now add the chopped methi leaves.
    methi leaves added to flours
  • Mix very well. Start adding water slowly to make the dough. You will need very less water as methi leaves will leave out a lot of water while kneading. I added just 1/3 cup here.
    making methi thepla dough
  • Knead well and make it into a soft and smooth dough. Cover with a damp kitchen towel and set aside for 15 minutes.
    methi thepla dough
  • After 15 minutes, divide the dough into 12 equal sized balls or portions.
    dough balls from thepla dough
  • Dip a ball in some loose dry flour and tap off the gently.
    dusting a dough ball with dry flour for rolling
  • Place a dough ball on a lightly floured work surface or chakla.
    dough ball on a work surface ready to be rolled
  • Now using a rolling pin (belan) roll the dough into thin circle of 5 or 6 cm diameter.
    rolled thepla dough ready to be fried
  • Heat a tawa or heavy griddle or skillet over medium heat. Once it is hot place a rolled thepla dough.
    rolled thepla placed on a hot griddle
  • Cook for 40-50 seconds or until you see very small bubbles and brown spots on the surface
    cooking methi thepla
  • Flip using a spatula and cook the other side similarly.
    flip and cook methi thepla
  • Press the edges gently with a clean kitchen towel or the spatula itself to ensure even cooking. Flip the thepla again and spread 1/2 teaspoon oil all over. Cook for few seconds.
    how to make methi thepla recipe
  • Flip from both sides as required and cook until the methi thepla turns golden brown with edges well cooked. Remove to a plate. Cook all the dough balls in the same way and stack them as you cook. This will keep the thepla soft and prevent them from drying.
    cooked methi thepla ready to be served


Serving: 12theplas | Calories: 76kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg