Methi Thepla is a classic Gujarati flatbread made with whole wheat flour, besan, fresh fenugreek leaves, and warming spices. Soft, flavourful, and lightly spiced, these theplas are perfect for winter meals, travel, or everyday comfort food.

What is Methi Thepla?

Methi Thepla is a spiced Indian flatbread where fresh methi leaves are mixed directly into the dough along with flours, spices, curd, and oil. It is rolled and cooked on a tawa until golden, then rested to retain softness.

Main Ingredient of Methi Thepla:

• Atta (whole wheat flour)
  

• Besan (gram flour)
  

• Fresh methi leaves (chopped)
  

• Ajwain
  

• Red chilli powder
  

• Turmeric powder
  

• Coriander powder
  

• Grated ginger
  

• Chopped green chillies
  

• Salt
  

• Oil
  

• Curd
  

• Ghee
  
  

Meyer Pre-Seasoned Cast Iron Roti Tawa 26cm, Black

What Is So Special About Methi Thepla?

Using curd in the dough keeps the theplas soft for longer, while besan adds flavour and structure. Cooking on medium heat and resting the theplas in a kitchen towel ensures a tender texture every time.

Quick and Easy Methi Thepla:

This one-bowl dough comes together quickly and cooks in minutes, making it ideal for breakfast, lunchboxes, or travel meals.

How to make Methi Thepla

• Add atta, besan, chopped methi, ajwain, red chilli powder, turmeric powder, coriander powder, grated ginger, chopped green chillies, salt, oil, and curd to a mixing bowl.
  

• Knead into a soft, pliable dough using curd; add a little water if needed.
  

• Cover and rest the dough for 10 minutes.
  

• Divide the dough into equal portions and roll into medium-thick theplas.
  

• Heat a Meyer Cast Iron Tawa on medium flame.
  

• Cook the thepla on both sides, applying a small amount of ghee, until golden spots appear.
  

• Remove and immediately wrap the hot theplas in a clean kitchen towel to keep them soft.
  
  

Expert Tips

1. Always cook theplas on medium heat to avoid burning the methi.
   

2. Resting cooked theplas in a cloth helps retain moisture and softness.
   
   

Recipe Card

Methi Thepla

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Category

Breakfast / Flatbread

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Calories

100

Soft and flavourful methi thepla made with curd, besan, and fresh fenugreek leaves. A perfect winter flatbread cooked on cast iron.

Author:

Samridh

Ingredients

• ● Atta – 1½ cups

• ● Besan – ½ cup
• ● Fresh methi – 1 cup (chopped)
• ● Ajwain – ½ tsp
• ● Red chilli powder – ½ tsp
• ● Turmeric powder – ¼ tsp
• ● Coriander powder – 1 tsp
• ● Ginger – 1 tsp (grated)
• ● Green chillies – 1 tsp (chopped)
• ● Salt – to taste
• ● Oil – 2 tbsp
• ● Curd – ¼ cup
• ● Ghee – for cooking

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Directions

1. Mix atta, besan, methi, spices, ginger, green chillies, salt, oil, and curd.

2. Knead into a soft dough, adding little water if required.
3. Rest dough for 10 minutes.
4. Roll into medium-thick theplas.
5. Cook on a Meyer Cast Iron Tawa with ghee on medium flame.
6. Wrap cooked theplas in a kitchen towel to keep soft.

Recipe Note

These theplas stay soft for hours and are ideal for travel. Serve with curd, pickle, or chai.