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    Methi Thepla

    Yum

    Updated on January 29, 2021 By Shalini 27 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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    Methi Thepla is an Indian flatbread made of whole wheat flour, chick pea flour, fenugreek leaves and spices. It is a popular dish from the state of Gujarat.

    The first time I had Methi Thepla was when my colleague had brought these to office for lunch. If you are a regular reader of my blog, you would know that cooking with fenugreek leaves is a recent discovery. Hailing from Kerala, the southern state of India, I wasn't used to the many unique flavours of North Indian cuisine. The first bang of the Bong Mustard Fish Curry and the earthy flavour of Methi ChickenΒ hadΒ bowled me over.Β Methi Thepla Recipe - Gujarathi Style - Images

    Methi Thepla is soft and can be eaten as such. It doesn't need any side dish, but curd and pickle is a great option. It is also an excellent choice for breakfast, snack and for your lunchbox. Oh, for your kids too. Just roll it and have it.

    Methi Thepla authentic recipe - how to make methi thepla at home

    The last time I had Methi Thepla was a couple of weeks ago, when my neighbour sent some over for us. She is a vegetarian and I am getting to learn many easy, but sumptuous vegetarian recipes from her. This Methi Thepla recipe is borrowed from her and I'm telling you, I find it so much more flavorful than the Methi Thepla recipes online.

    Methi Thepla - Indian flatbread - methi thepla with curd pickle

    The fenugreek leaves are finely chopped and sauteed with onions in oil. This cooked mixture is then added to the flour and spices to knead into a dough. It is then rolled into small flat breads and are cooked on a pan drizzled with oil.

    Methi Thepla Recipe in English - methi thepla accompaniment

    Here's how I made Methi Thepla at home:

    Β methi thepla step by step recipe 1 Separate fenugreek leaves from the stem.
    Β methi thepla step by step recipe 2 Wash and finely chop the fenugreek leaves and mix together with finely chopped onion, green chillies and grated ginger and garlic.
    Β methi thepla step by step recipe 3 SautΓ© the mixture in a pan drizzled with oil, cumin seeds and asafoetida. Cook through and let it cool.
    Β methi thepla step by step recipe 4 Mix together the flours, cooked mixture, turmeric powder, red chilli powder, coriander powder, salt and curd.
    Β methi thepla step by step recipe 5 Knead the mixture to make a soft dough and let it rest for about ten minutes.
    Β methi thepla step by step recipe 6 Divide the dough into ten equal sized balls.
    Β methi thepla step by step recipe 7 Roll the dough into thin circles. Cook theplas on both sides on a hot pan with little oil.

    Methi Thepla Recipe:

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    Methi Thepla - How to make methi thepla at home - Recipe - Images

    Methi Thepla


    ★★★★

    3.5 from 6 reviews

    • Total Time: 40 minutes
    • Yield: 10
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    Description

    Methi Thepla - Whole wheat Indian flatbread made with fenugreek leaves, served for breakfast or as a snack.


    Ingredients

    • Fresh Methi leaves - ΒΎ cup, finely chopped
    • Onion - 1 small, finely chopped
    • Green chilies - 3, finely chopped
    • Ginger - Β½ tablespoon , grated
    • Garlic - Β½ tablespoon , grated
    • Salt - to taste
    • Oil - 2tbsp
    • Cumin seeds - 1 tsp
    • Asafoetida - Β½ tsp
    • Wheat flour - 2 cups
    • Chickpea flour/Gram flour (Besan) - ΒΎ cup
    • Curd - 5 tbsp
    • Red chili powder - Β½ tsp
    • Turmeric powder - Β½ tsp
    • Coriander powder - ΒΎ tsp
    • Garam masala - Β½ tsp
    • Salt - to taste
    • Water - as required to knead the dough

    Instructions

    1. Separate fenugreek leaves from stem. Wash, clean and chop them finely.
    2. Mix together the chopped fenugreek leaves, finely chopped onion, green chilies, grated ginger, garlic and little salt.
    3. Heat oil in a pan and add cumin seeds. Once it sizzles, add asafoetida and the above mixture. Saute and cook for a couple of minutes. Remove from heat and let it cool.
    4. In a bowl, add the flour, spice powders, salt, curd and cooked fenugreek leaves mixture.
    5. Add required water and knead to make a soft dough.
    6. Cover and keep aside for about 10-15 mins,
    7. Knead again for a minute and roll into ten equal sized balls and into thin flatbreads.
    8. Heat a pan and place the thepla. Cook on both sides until small brown spots appear.
    9. Drizzle oil and cook till spots darken and theplas are cooked through.
    10. Serve hot with curd and pickle.

    Notes

    Sauteing the fenugreek leaves will reduce the bitterness. Curd is used to soften the theplas. These soft theplas are ideal as travel food for it can be had as such, without any side dish.

    • Prep Time: 0 hours
    • Cook Time: 0 hours

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    About Shalini

    Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

    Reader Interactions

    Comments

    1. Anindya Sundar Basu says

      January 26, 2017 at 8:57 am

      We were seeing this while planning for the breakfast and this looks so yummy. BTW the photographs have turned out well.

      Reply
      • Shalini says

        January 31, 2017 at 11:26 am

        Thanks, Anindya. Coming from you, I'm flattered πŸ™‚

        Reply
    2. Rohan Kachalia (@rohank01) says

      January 25, 2017 at 10:30 am

      Try having them with chunda and tea. Pure bliss!! As always, the pics are drool worthy.

      Reply
      • Shalini says

        January 31, 2017 at 11:36 am

        Thanks, Rohan. I really should try that combination.

        Reply
    3. Jaibala Rao says

      January 24, 2017 at 1:50 pm

      Thepla is a favourite here at home. It pays to have had Gujarati neighbours for 11 years. But I have never tried this version ever. Well time to try this soon.

      Reply
      • Shalini says

        January 31, 2017 at 11:38 am

        Wow! I'm sure you'd had many Gujarati delicacies. Let me know how this version tun out for you.

        Reply
    4. Lux G. says

      January 19, 2017 at 11:57 am

      I vow to make a different dish at least twice every year. I might try this one.
      Thank you.

      Reply
      • Shalini says

        January 31, 2017 at 11:57 am

        Thank you, Lux. I hope you do try this one πŸ™‚

        Reply
    5. Ramya Abhinand says

      January 18, 2017 at 8:30 am

      Lovely. Metbi Tbeplas are indeed healthy and serves perfect for kids and ofcourse travel too.. I sometimes make a thicker version. With atta alone and have it with thick curd. Tastes awesome indeed.

      Reply
    6. Eli says

      January 18, 2017 at 2:07 am

      Oh, wow, that looks delicious. I love naan and also parathi - is it like the latter? Love it as a dish with some other indian dishes- YUM.

      Reply
    7. Reema D'souza says

      January 17, 2017 at 10:45 pm

      I haven't had a thepla but this looks so delicious that I am currently craving for it! I love your recipes Shalini. You put them in a such a easy to understand format.

      Reply
    8. Rachna says

      January 17, 2017 at 8:07 am

      I am a thepla fan. Have eaten them at my Gujarati friends' homes. SautΓ©ing methi leaves l have not seen. Very different from normal recipe. I will share my recipe which is slightly different from yours. The pictures are mouthwatering. Now l am craving them. Have them with chhunda. They are yummy!

      Reply
    9. Alice Gerard says

      January 16, 2017 at 11:59 pm

      I've never had this, but it looks delicious and I want to try it. Thank you for what looks like a fantastic recipe!

      Reply
    10. Inderpreet Uppal says

      January 16, 2017 at 1:23 pm

      This is so similar to how I make methi parathas, just no onions, and jeera. I add ginger, garlic, chilies. and ajwain. Lovely pictures, I agree about the amazing vegetarian food, One friend had made malai koftas once and I am addicted to them now. Rarely do I find good ones in the restaurants, though.

      Reply
    11. rajlakshmi says

      January 16, 2017 at 12:10 pm

      I love thepla, along with thalipeeth... I haven't tried making it at home though... This looks easy enough for me to try.

      Reply
    12. Nabanita Dhar says

      January 16, 2017 at 11:10 am

      Do you know something? The only thing that survives in our balcony garden is methi πŸ˜€ and we keep having methi paranthas. Though I'm not a big fan of rotis or parathas, (I'm a rice girl) , the husband loves it. Haven't tried the thepla, will ask the cook if she knows how to. Hey why don't you make videos too? I can show that to my cook and she can make it. Think about it, Your reader would definitely love it πŸ™‚

      Reply
    13. Vidya Sury says

      January 16, 2017 at 11:07 am

      I make this often and love it, Shalini. I saw your pic on Insta and drooled, because I was out somewhere and hungry. πŸ™‚ You've got the right recipe, too! the curd makes a big difference, no?

      (Love your header and watermark on the photos.) β™₯

      Reply
    14. Shailaja Vishwanath says

      January 16, 2017 at 5:42 am

      This is the perfect dish to whip up for train journeys too. My memories of these go back to my childhood. Even today, they are the best comfort food for most nights at home. We make them without onion and garlic though. Delicious recipe and sumptuous pictures!

      Reply
    15. Awkward Earthling says

      January 16, 2017 at 1:56 am

      To be really honest; I am loving the pics..
      πŸ™‚
      As always yummy !!!

      Reply
    16. MALINY says

      January 15, 2017 at 8:53 pm

      THearing this for the first time. Whatever North Indian food I have tried, I have loved them all. Thanks for the recipe πŸ™‚

      Reply
    17. Shilpa Garg says

      January 15, 2017 at 1:59 pm

      This is our favorite winter breakfast at home. I have never added curd to this dough, will try it out next time. Thanks for sharing, Shalini!

      Reply
    18. Ramya Rao says

      January 15, 2017 at 11:12 am

      Making the right theplas has been my aim for quite some time now. I am trying this asap. Love the pictures, the kind that wants you to just grab and relish it.

      Reply
    19. Manoj says

      January 15, 2017 at 10:58 am

      This recipe is new to me. I am always curious to experiment to new things in kitchen (I love this bachelorhood !).

      Thanks a lot for sharing everything in detail.

      Have a wonderful week ahead !

      Reply
    20. Parul Thakur says

      January 14, 2017 at 5:59 pm

      The best thing about Theplas is that you can store them. You can make methi paratha with ground fresh methi. The parathas would turn green and it's healthy too.
      Simple recipe and very similar to how we make at home.

      Reply
    21. Nupur says

      January 14, 2017 at 11:03 am

      I love methi and anything cooked with methi has to be good. I have never tried making theplas but we make methi parathas regularly. Bookmarking this. Will try it. Thanks for sharing.

      Reply
      • Shalini says

        January 14, 2017 at 2:58 pm

        Oh, that reminds me I should try Methi Parathas as well πŸ™‚

        Reply

    Trackbacks

    1. Kerala Fish Pickle | Meen Achar says:
      November 24, 2017 at 11:24 pm

      […] Β Methi Thepla […]

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