Methi Thepla

Methi thepla is a popular Gujarati flatbread made with whole wheat flour, fresh fenugreek leaves, and a blend of spices. It's often enjoyed for breakfast or as a snack, and its flavorful, slightly spiced taste makes it perfect with yogurt or pickles. Nutritious and easy to make, it's a favorite in many households!

Prep Time: 10 minutes
Cook Time: 20 minutes

Total Time
30 minutes

Servings: 2

Cuisine: Gujarati
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✦Ingredients ➦Instructions
  • For Thepla
  • 1 cup fresh fenugreek leaves (methi), chopped
  • 1 tsp salt
  • 2 cups whole wheat flour
  • 2 tbsp oil
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • ¼ tsp asafoetida (hing)
  • 2 tsp oil
  • For Pickle
  • 5-6 vatwani red chilli, slit
  • 5-6 fresh green chilli, slit
  • 1 tbsp yellow mustard seeds
  • ½ tsp turmeric powder
  • ¼ tsp asafoetida
  • Salt to taste
  • Juice of 1 lemon
  • 1 tbsp oil
    1. Add salt to the chopped fenugreek leaves and wash them. Set aside till in use.
    2. Add whole wheat flour, chilli powder, turmeric powder, salt, asafoetida and oil to a bowl along with fenugreek leaves. Mix well.
    3. Add water as required and knead a soft dough. Add some more oil and knead again till the oil is absorbed.
    4. Cover and set aside for 30 minutes.
    5. To prepare the pickle, add red chilli, green chilli, yellow mustard seeds, turmeric powder, asafoetida, salt, lemon juice and oil in a bowl. Mix well and set aside till in use.
    6. Divide the prepared thepla dough into equal portions, shape into lemon sized balls and roll into thin round discs.
    7. Roast on a tawa while basting with oil on both sides till it turns golden brown and spots begin to appear.
    8. Serve hot with the prepared pickle.