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Stack of Methi Theplas

Methi Theplas | Gujarathi Thepla

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.