5 from 1 vote

Methi Thepla

Methi Thepla is a traditional Gujarati roti made with fresh Fenugreek leaves. On it's own, it is very flavorful and hardly needs any accompanying dish. Works best with fresh curds or spicy pickle.
Course Breakfast
Cuisine Gujarati
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 Theplas
Calories 201 kcal
Author Anju Bhagnari


  • 1 cup Methi Leaves
  • 1 cup Whole Wheat Flour
  • 1/2 cup Besan
  • 1/4 cup Curd
  • 1/2 tsp Ginger grated
  • 1 tsp Green Chilli Paste
  • 1 tbsp Coriander Leaves
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Ajwain
  • 2 tbsp Pure Ghee
  • 1 tbsp Oil
  • Salt to taste
  • Water as needed


  1. Wash and chop the methi leaves finely. Chop the green coriander leaves.

  2. In a big bowl, take the methi leaves, green coriander leaves, whole wheat flour, besan.

  3. Add the seasonings like salt, red chilli powder, turmeric powder, coriander powder and ajwain.

  4. Add the grated ginger and green chilli paste.

  5. Add the curd and start kneading a dough just like rotis etc.

  6. Use water as needed and 1 tablespoon of oil to make a smooth dough.

  7. Cover and keep for about 15 minutes.

  8. Heat a Tawa on low heat.

  9. Take out some dough and roll it just like rotis.

  10. Roast on low flame till both sides are well cooked with light golden brown color. Smear little ghee while roasting.
  11. Ready all theplas similarly. Serve hot with any dry sabji, curd, pickle, papad etc