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Gujarati Methi Thepla served on a black plate with mango pickle
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Gujarati Methi Thepla Recipe | How to make Methi Thepla (Step by Step & Video)

Gujarati Methi Thepla Recipe (Methi Na Thepla) - Thepla is a flatbread from the Gujarati Cuisine prepared with wheat flour, Chickpea Flour (Besan) & a few spices.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast / Lunch / Dinner, Breakfast/Main Course/Flat breads, Snack
Cuisine: Gujarati (Indian)
Keyword: Methi Thepla, Thepla Recipe, Gujarati Methi Thepla Recipe,
Servings: 4
Author: Padma Veeranki


For the Dough

  • 1 Cup Whole Wheat Flour
  • ¼ Chickpea Flour Besan
  • 2-3 tsp Ginger-Green Chili Paste Adjust spice Levels
  • ¼ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • ½ tsp Coriander & Cumin Powder
  • 1 tsp Sugar Optional
  • ½ to 1 tsp Salt As per taste
  • ¼ Cup Yoghurt
  • 1 tbsp Oil
  • 1 Cup Fresh Fenugreek Leaves Finely chopped
  • Required Water to knead to a dough I needed 1/4 cup

To make Theplas:

  • ¼ cup Flour for Dusting To roll Theplas
  • Oil for Roasting Thepla


  • Wash and clean Methi leaves, chop finely and keep aside.
  • Take a large mixing bowl add all the ingredients except water.
  • Give it all a nice mix and rub with your fingers.
  • Now, add in the finely chopped methi leaves.
  • Add warm water as required and knead it to a semi stiff smooth dough.
  • Now make small lemon sized balls from dough.
  • Take a ball, dust in to the flour and roll it using rolling pin. Make a thin circle shape Thepla/flatbread.
  • Heat the tawa/griddle over medium high heat. Once the pan is hot, place the rolled Thepla. Cook it both sides over medium heat till you see light brown spots.
  • Apply ½ tsp oil and spread evenly. Lightly press all over using a spatula and roast on both sides for few seconds.
  • Remove Thepla from tawa and keep in a roti basket or a plate.
  • Make theplas with the remaining dough in the similar way.
  • Serve Thepla with yoghurt or any pickle. They taste great even without anything.
  • You can also store them in the fridge for about a week or even freeze them for up to a month.

Recipe Video


  • You can also use butter milk instead of water while kneading the dough, so your Thepla can stay soft & fresh for long time.
  • If you are making the theplas to store longer and eat them later, skip adding besan to the dough. It will keep your thepla soft for a longer time. But if you are planning to eat hot thepla, besan will add a nice crunch.
  • Add a tablespooon of dry kasoori methi along with fresh methi for a stronger taste of methi as kasoori methi is more potent than fresh methi leaves.
  • You can roast Thepla using ghee instead of oil, it also makes it softer.
  • You can also add a tablespoon of sesame seeds. It gives a nutty taste to the theplas.
  • You can also add Cumin & Carom Seeds to the dough along with other ingredients. These seeds give a good texture and taste. They are also considered great for digestion.