Methi Thepla | Gujarathi Methi Thepla

Thepla is slightly spiced roti or Indian flatbread from Gujarathi cuisine. Methi Thepla is one of the variations of Thepla. It is one of the most liked breakfast dishes in Gujarat. Because of its taste, it’s not just limited to breakfast but can be had at any time of the day.

Methi Thepla

I grew up in Mumbai, which has a mixed population of different states. Had Maharashtrians and Gujarati neighbors which meant our nose frequently sensed different aromas. Speaking of Gujarati neighbors — it was dhoklas, khamans, chundo, fafda, khakhra, theplas, and many more was commonly made. Gujaratis are not just good at making varieties of snacks but also good at sharing with neighbors. Either I would eat at their home or a box full theplas was shared.

What is Methi Thepla?

It is a paratha or flatbread made with whole wheat flour, gram flour, fresh fenugreek leaves, spices, and yogurt. The star ingredient of this dish is Methi which gives the thepla a distinctive taste. Usually, Methi leaves are not preferred for their bitter taste. But theplas do not taste bitter as there are many ingredients that cut down the bitter taste.

Theplas can be made in under 30 minutes, so it makes a great lunch box option. Kids can just roll and eat without any fuss. It is a powerhouse of nutrients and good for digestion too.

Today’s recipe is using wheat flour but you can also add Jowar flour, Bajra flour and make theplas healthier. Quantity can be 1/4 or 1/2 of wheat flour.

Soft Methi Theplas

A known fact about Gujaratis is, they like to travel, go for a picnic, and arrange kitty parties. They do not leave the house without lots of homemade food items and Methi Theplas are one of the mandatory items. My personal experience with travel food was while traveling from Secunderabad to Mumbai in Rajkot Express, the compartment was full of the aroma of varieties of snacks.

What is the difference between Methi Theplas and Parathas?

Just as Punjabis have parathas for breakfast, Gujaratis have theplas for breakfast. Theplas look like plain parathas but they are not.

Parathas usually have a stuffing made with vegetables, whereas theplas are made by adding vegetables to the dough.

Parathas become dry as they cool down and they do not last long. Whereas, theplas can be stored for days and there is no change in taste too. Well, there are few pro tips which I will mention to make them last longer.

Gram flour is added to the dough, which makes theplas slightly crisp and keeps them soft when stored.

Theplas are rolled thin, unlike parathas which are thick.

Both are cooked on tawa. A good paratha is allowed to puff up and a good thepla is pressed down with a spatula or cloth on the sides to cook evenly and make it slightly crisp.

Pro tips for soft Methi Theplas

Knead the dough till soft. If the dough is hard, while rolling theplas there will be cracks at the sides. Rest for 10-15minutes only. If the rest time is more, water is released from the methi leaves which makes the dough sticky.

If theplas will be consumed within a day, knead the dough with buttermilk. But, if it’s stored for a few days or carried for travel, knead the dough with only water.

Cook/Roast the theplas on medium to high flame. If done on low flame, theplas will become hard.

To keep the theplas soft, add a little extra oil while kneading as well as cooking. This will ensure that the thepas do not dry as they cool. Also, they taste good after reheating.

If the above two tips are followed, theplas can be stored for more than a week.

What to eat with Methi Thepla?

The options are curd, pickle, mango chunda, masala dahi, side snack with tea or eat with Gujarathi version of dry potato curry (Batata nu shaak) or aloo masala.

If you’ve tried this Methi Thepla recipe and it turned out as expected, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

Stack of Methi Theplas

Methi Theplas | Gujarathi Thepla

Author: Santosh Allada
Methi Thepla is slighty spiced Gujarathi flatbread which is made with whole wheat flour, a bunch of spices, and fresh fenugreek leaves. Because of its taste, it can be had at any time of the day.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 10 methi theplas


  • 1 cup Wheat Flour
  • 2 tbspn Gram flour/Besan
  • 3/4 cup Methi leaves (finely chopped)
  • 3 tbspn Curd
  • 2 tspn Ginger Green chilly paste
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Carom seeds/Ajwain
  • 1 tsp Sesame seeds/Till
  • 1 tbspn Oil
  • 1/2 tsp Hing
  • Salt to taste
  • Oil to roast/cook theplas
  • Dry flour


  • In a large bowl, add all the dry ingredients and mix. Next add chopped methi leaves, ginger green chilly paste and mix. Add curd, oil, and sesame seeds. Mix again and knead into a dough, add water (little by little) if needed.
  • Knead to a soft and smooth dough.
  • Apply oil on the dough and rest for 10-15mins.
  • Knead the dough again for few seconds. This step develops elasticity in the dough.
  • Divide the dough into medium size balls.
  • Take a ball and press between palms or on the rolling. Dip into dry flour and roll with a rolling pin. Roll it to about 6-7 inches diameter circle.
  • Heat tawa/griddle/pan. When it is hot, gently place the thepla on it. Wait till there are small bubbles seen on the top layer, then flip it.
  • Spread oil on the top layer. Turn the thepla. Again spread oil.
  • Cook both sides till there are golden spots on the thepla.
  • Press lightly each side to cook evenly, while cooking both the sides.
  • Cook both sides till there are golden spots on the thepla.
  • Remove in plate or casserole and cover it.
  • Continue the above steps for rest of the theplas.
  • Enjoy warm..


You can add coriander leaves too, it adds flavor. Another option is fennel seeds.
If you prefer spicy theplas, add more green chili paste or red chilli powder.
For softer theplas, you can skip besan.

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