Methi Thepla-Gujarati Methi Thepla recipe- Kali Mirch by Smita
Recipe type: Snacks
Cuisine: Indian
  • 1.5 Cups=225 gms Whole Wheat Flour
  • ¼th Cup=30 gms Gram Flour/Besan
  • 2 Cups Fresh Fenugreek Leaves
  • Cooking Oil
  • 3 Green Chilies-finely chopped
  • ½-tsp Turmeric Powder
  • 2-tbsp Fresh Coriander Leaves-finely chopped
  • 1-tsp Sugar
  • ½-tsp Red Chili Powder
  • ¼-th Cup=60gms Curd
  • Salt to taste
  1. We will start with Kneading dough for Methi Thepla. In a large bowl, put Curd. Add Sugar, Salt to taste (1-tsp), Turmeric Powder, Red Chili Powder. Add green chilies and finely chopped coriander leaves and mix well. Now, we will add fenugreek leaves. Clean and wash leaves. Let it sit in a strainer for 15 mins to get rid of excess moisture. After 15 mins, remove from strainer and chop fenugreek leaves finely. Mix these fenugreek leaves in curd mixture and mix well.
  2. Now, add Wheat Flour, Gram Flour and 1-tbsp Cooking Oil. Mix flour and leaves well. Fenugreek Leaves has lot of excess moisture. Squeeze out the moisture from the leaves while mixing. Add water in small quantities and knead a stiff dough. Do not add too much water at a time as we don’t want to make dough too soft. Stiff dough is now ready. I have used ¼th cup water while kneading. We will rest this dough for 10 mins.
  3. After 10 mins, pull out a portion of dough and roll into mid-sized ball. Roll dough ball into large roti sized Thepla. Apply dry wheat flour while rolling. Similarly, roll remaining Theplas.
  4. Let's roast all the Theplas on a hot iron tawa. Put a Tawa on medium heat. Cook Thepla on this tawa.
  5. After 30 seconds of cooking the underside, change side and cook on medium-high heat. Smear Oil on top. Cook for 30 seconds and change side again. Smear some Oil on top. Cook until Theplas are crisp and well-cooked from both sides. Remove cooked Thepla from Tawa after 2 mins of cooking. Similarly, cook remaining Theplas.
  6. We can make 10-12 Theplas in these measurements. Let's serve it hot for breakfast. I have served traditional Gujarati dish-Methi Thepla with some sweet lime pickle and Curd. You can also pack it for your or your kid's lunch box. These Theplas also stay good for 2-3 days, if kept in an air-tight container.
  7. Make these delicious and healthy Theplas and remember to share your experience with us in comment section below.
Recipe by Kali Mirch - by Smita at