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Methi Thepla: A Flavorful Gujarati Delight

20 minutes. Cook
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Methi Thepla: A Flavorful Gujarati Delight

Historical Context:

The origin of Methi Thepla can be traced back to the western Indian state of Gujarat. Gujarat, known for its diverse culinary heritage, is famous for its delectable vegetarian dishes. Methi Thepla is no exception and has become an integral part of Gujarati cuisine.

Historically, Thepla was a favorite among travelers and farmers due to its long shelf life. This flatbread was perfect for sustenance during long journeys or a quick, energy-packed snack in the fields. Over time, Methi (fenugreek leaves) was added to the recipe, lending a unique flavor and aroma to the flatbread.


  1. Prepare the Dough:
  1. In a mixing bowl, combine the whole wheat flour, besan, chopped methi leaves, plain yogurt, oil, turmeric powder, red chili powder, cumin seeds, and salt.
  1. Knead the Dough:
  1. Gradually add water to the mixture and knead it into a smooth, pliable dough. The dough should be soft but not sticky. If it becomes too sticky, add a little more flour.
  1. Rest the Dough:
  1. Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the gluten to relax and makes rolling out the theplas easier.
  1. Divide the Dough:
  1. After resting, divide the dough into small, equal-sized balls (about the size of a golf ball).
  1. Roll Out the Theplas:
  1. Take one dough ball and flatten it slightly with your palm. Grease it with a little oil and then, using a rolling pin, roll it out into a thin, round disc. Aim for a thickness similar to that of a tortilla.
  1. Cook on a Griddle:
  1. Heat a griddle or non-stick pan over medium-high heat. Once hot, gently place the rolled thepla onto the griddle.
  2. Cook until small bubbles start to appear on the surface (about 1-2 minutes).
  1. Flip and Cook:
  1. Flip the thepla and cook the other side. Apply a bit of oil on this side, then flip it again and apply oil on the other side. Cook until both sides are golden brown and slightly crispy.
  1. Repeat:
  1. Continue the process with the remaining dough balls, rolling out each one into a thepla and cooking them one by one.
  1. Serve Hot:
  1. Serve the Methi Theplas hot with yogurt, pickle, or your favorite chutney.

Methi Thepla is not just a dish; it’s a journey through the vibrant flavors of Gujarat. The bitterness of fenugreek leaves perfectly complements the earthiness of whole wheat flour, while the spices add a hint of warmth and depth. Enjoy this Gujarati delight as a snack, a quick breakfast, or a side dish to a sumptuous Indian meal. Its versatility and deliciousness make it a cherished addition to any culinary repertoire.


prep time
20 minutes.
cooking time
20 minutes.
4 servings.
total time
40 minutes.


  • Mixing bowl

  • Rolling pin

  • Griddle or non-stick pan

  • Spatula

  • Kitchen towel or paper towels


  • 1 cup whole wheat flour

  • 1/4 cup besan (gram flour)

  • 1/4 cup finely chopped fresh methi (fenugreek) leaves

  • 1/4 cup plain yogurt

  • 1 tablespoon oil

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon cumin seeds

  • Salt to taste

  • Water (as needed)

  • For Rolling:

  • Oil (for greasing and cooking)


Prepare the dough.
Knead until smooth.
Roll out thin discs.
Cook on griddle with oil.
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