If you are looking for a wholesome, flavorful, and satisfying flatbread that’s as healthy as it is delicious, Methi Thepla should be at the top of your list. A beloved breakfast and snack in both Rajasthani and Gujarati households, Methi Thepla is a spiced flatbread made with fresh fenugreek leaves (methi) and a blend of traditional Indian flours and spices.
Though often associated with Gujarat, Methi Thepla is also commonly made in Rajasthan, especially during the cooler months when fresh methi is in abundance. Thepla is soft, layered with flavor, and perfect when paired with curd, pickles, or even a simple cup of chai. And the best part? It’s incredibly easy to make at home.
Ingredients Required
For the Dough:
- 1 cup whole wheat flour
- ¼ cup besan (gram flour)
- 1 cup finely chopped fresh fenugreek leaves (methi)
- 2 tbsp yogurt or curd
- 1 tsp ginger paste
- 1–2 green chilies, finely chopped (optional)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin seeds
- 1 tsp sesame seeds (optional)
- Salt to taste
- 1–2 tsp oil for the dough
- Water as needed to knead
For Cooking:
- Ghee or oil for roasting
Steps of Making Methi Thepla
1. Prepare the Dough
- In a large mixing bowl, combine all dry ingredients: wheat flour, besan, spices, salt, sesame seeds, and cumin.
- Add chopped methi leaves, yogurt, ginger, and green chilies.
- Mix well and gradually add water to knead a soft but firm dough. Add a little oil at the end to smooth it out.
- Cover and let it rest for 15–20 minutes.
2. Roll the Theplas
- Divide the dough into equal portions.
- Roll each portion into a ball, dust lightly with flour, and roll into a thin, round disc — about 6 inches wide.
3. Cook on a Hot Tawa (Griddle)
- Heat a tawa or flat pan.
- Place the rolled thepla on it and cook until you see bubbles or light brown spots.
- Flip, apply oil or ghee, and cook both sides until golden and cooked through.
- Repeat for all.
Serving Suggestions
- Serve hot with:
- Curd or yogurt
- Mango or garlic pickle
- Chai for a light breakfast or evening snack
- For a heartier meal, pair it with:
- Potato sabzi
- Boondi raita
- Masala chai or buttermilk
Tips for Perfect Theplas
- Fresh Methi gives the best taste, but you can use kasuri methi (dried fenugreek) if fresh isn’t available.
- Don’t over-wet the dough, as methi releases water.
- For a longer shelf life, skip yogurt and use a bit of lemon juice instead.
- You can even add grated lauki (bottle gourd) or carrot for variety and added nutrition.
Why You’ll Love Making It at Home
Making Methi Thepla at home gives you full control over the ingredients — no preservatives, fresh methi, and just the right amount of spice. It’s a nutritious, flavor-packed flatbread that satisfies without feeling heavy. Plus, it’s a great way to incorporate more greens into your daily meals.
A Flatbread Full of Tradition and Taste
Whether you’re a fan of traditional Indian breads or looking for a healthy twist on your everyday roti, Methi Thepla is a must-try. With its deep cultural roots in Gujarati and Rajasthani kitchens, it brings both flavor and nourishment to the table.
