Methi Thepla (Fenugreek and wheat flat bread) is spiced thin paratha like Indian flat bread, staple of Gujarat but now popular all over India. This is a healthy snack or can be served as a meal with yogurt and some pickle.
Methi thepla is a good way of incorporating greens in meals especially with children as most of them don’t like the bitter taste of methi. There are other kinds of theplas like Mooli Thepla and doodhi thepla.
This special Gujarati breakfast or snack recipe made with wheat flour and fenugreek leaves is perfect for school lunch box, travel and picnics. Try and Enjoy.
You may like to try our other similar recipes like Palak Paneer Ka Paratha, Makai Mooli Paratha, Reshmi Paratha and Aloo Methi Ka Paratha.
Prep time: 15 minutes
Total time: 30 minutes
Ingredients For Methi Thepla
1 cup atta (wheat flour)
1/3 cup besan (gram flour)
1 teaspoon til (sesame)
½ teaspoon ajwain (carom))
1 teaspoon jeera powder (cumin)
½ teaspoon chilli powder
¼ teaspoon haldi (turmeric powder)
1 cup methi leaves finely chopped
1 teaspoon ginger paste
1/3 cup dahi (yogurt)
1 tablespoon oil
Salt to taste
Directions For Methi Thepla
- Mix Atta, besan, white til, salt, chilli, haldi, jeera, garam masala in a large bowl.
- Add oil, methi , ginger paste and mix.
- Now add Dahi to make a soft dough. Cover and let it rest for 15 minutes.
- Divide the dough in equal parts for rolling the theplas of desired size.
- Roll each portion with the help of atta to thin roti.
- Heat a tava (griddle, skillet) on medium heat, place the thepla and cook till bubbles appear, flip on the other side.
- Apply oil on both the sides and cook.
- Remove and keep covered in a cloth napkin.
- Serve with sweet mango pickle and dahi.
