Methi Thepla Recipe

  • Prep Time: 10 mins
  • Cook Time: 2 mins
  • Total Time: 12 mins
  • Yield: 8-10 theplas 1x


Dry Ingredients

  • 2 cups Whole wheat flour
  • 1/4 cup Besan (chickpea flour) {optional}
  • 3/4 tsp Salt (adjust to taste)
  • 1/8 tsp Powdered sugar (optional – to offset the bitterness of the methi leaves)
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1/2 tsp Hing (Asafoetida powder) {can be substituted with garlic powder, but the taste will change slightly}
  • 1 tsp Red Chilli Powder (adjust according to required spiciness)
  • 1 tsp Cumin powder (jeera) {optional}
  • 1 tsp Dhania (coriander seeds’) powder {optional}


  • 1 cup Chopped Methi Leaves (fenugreek) {SKIP for a plain Thepla}
  • 1/4 cup plain Yogurt (Curd)
  • Vegetable Oil (as required)
  • 2/3 cup Water


  1. Add all the dry ingredients to a large mixing bowl. Give it a good mix.
  2. Add chopped Methi leaves, curd, 2 Tablespoons oil & water.
  3. Knead to form a soft dough. (about 5-8 minutes). Let the dough rest for at least 30 minutes.
  4. Divide the dough into equal portions & roll each into balls.
  5. On a floured work surface, place a ball and flatten it slightly. With a rolling pin, carefully roll out to a round, thin Thepla. Use more flour if the dough sticks to the surface.
  6. On a hot griddle, place the Thepla. Add 1-2 teaspoon oil around the Thepla and in the center. Let it cook on one side for 1-2 minutes on medium heat. Flip & continue to cook on medium heat for another 1 – 2 minutes.
  7. Serve the Theplas as is, with salted yogurt or any condiment of your choice


  1. Skip the fenugreek (methi) leaves to make a plain Thepla


  1. Use water carefully. The leaves can release water an make the dough stickier

  • Category: Main
  • Cuisine: Gujarati | Indian