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Home » All Recipes » Methi Thepla

Methi Thepla

Published: November 28, 2017. Modified: September 18, 2018 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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Gujarati Methi Thepla, a must try lightly spices chapati like Indian flatbread is prepared from Whole Wheat flour, Fenugreek leaves, and other spices. Methi Thepla is light as well as healthy. It’s an all-time favorite at home.

Methi thepla

It is typically served for breakfast and lunch with plain yogurt, Mango pickle or Aloo ki sabzi, Thepla recipe comes very handy as a lunch box recipe and also for on the go or while traveling.

I do make much variety of theplas like Zucchini thepla, carrot thepla, cabbage thepla, plain thepla.

Methi thepla

Every household has their own recipe for making Thepla. Some make with multigrain flour, some add ginger-garlic paste, some makes it thick and some makes it thin. I learned this recipe from my Mom.

Methi thepla

Thepla has a longer shelf life compared to any normal Indian flatbread and can be easily preserved for 3 to 4 days at room temperature. It also freezes so well for up to 2 to 3 months. I am sharing how to store it in the freezer for 2 to 3 months in the video down below. Also, I have mentioned tips to make soft and perfect thepla below.

This recipe will make 50 Methi Thepla(depending on the size).

Methi thepla
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5 from 6 votes

Methi Thepla

Gujarati Methi Thepla, a must try lightly spices chapati like Indian flatbread is prepared from Whole Wheat flour, Fenugreek leaves, and other spices. Methi Thepla is light as well as healthy. It's an all time favorite at home.
Course Main Course
Cuisine Indian
Keyword Gujarati thepla, Methi thepla
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
resting time 15 minutes minutes
Total Time 40 minutes minutes
Servings 30 Thepla/Fenugreek Flat Bread
Calories 75kcal
Author Dhwani
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Ingredients

  • 3 cups Fresh Fenugreek leaves washed and chopped finely
  • 4 cups Whole wheat flour
  • Salt to taste
  • 2 tablespoon Chili powder Or as per your spice level
  • 1 teaspoon Turmeric powder
  • 2 tablespoon Cumin-coriander powder
  • ½ teaspoon Hing
  • ¼ cup Oil + for frying the thepla
  • 1 cup Curd
  • 1 cup Water or as needed

Instructions

  • Take whole wheat flour in a big mixing bowl. Add chili powder, turmeric powder, Cum-coriander powder, salt, hing, and oil. Mix them.
  • Now add fenugreek/methi leaves and curd. Mix it with your fingertips well.
  • Now add little water a time and knead into semi-soft dough. It should not be too hard or too soft.
  • Cover it and keep it aside for 15 minutes.
  • After 15 minutes, take some oil in hand and knead the dough once again to smooth out. Divide the dough into 50 equal balls, flatten it out between your palms and take it in the oiled bowl.
  • With the help of dry flour, start rolling the thepla. Roll it into 6 to 7-inch diameter circle using a rolling pin. It should not be too thin or thick.
  • Heat the tawa on a medium heat.
  • Place rolled Methi thepla on hot tawa. Let it cook for 30 to 40 seconds or till you get few bubbles on the top.
  • Flip it with help of a spatula. Drizzle some oil and spread evenly. Again flip it, press it lightly with a spatula and cook until bottom side is cooked. Apply some more oil on top and flip and cook again by pressing until cooked.
  • 10. Once cooked on both the sides remove it to the plate or in the container. Repeat the same process for the rest Methi thepla.

Video

Notes

How to freeze/ store the Methi Thepla Up to 2 to 3 months? 
  1. Let the Methi Thepla cools down completely.
2. Take aluminum foil, place the Thepla (Store it in a small batch, let's say 10 Thepla), wrap in a foil and pack in a freezer-safe Ziploc bag and store it in a freezer.
3. When you want a nice meal or for kids lunch box, just take them out, Keep it for an hour at room temperature, warm them slightly on tawa or in a microwave and enjoy!!
Note - If you don't have Fresh Methi leaves you may use Kasuri Methi (Dried Fenugreek leaves too.
Add 4 tablespoon in this recipe You might need less water if your washed methi leaves have water. So always start adding little water at a time. The dough should be semi-soft.
If the dough is hard then end product will be dry and chewy. If it's too soft then it will be sticky and hard to roll.
Do not let the dough rest for more than 15 minutes. If so Methi leaves will starts leaving the water and dough will become too soft and sticky.
Always roll it to a medium thickness to get better and softer thepla. Always fry thepla on medium-high heat.
If you are going to eat it in an hour, then its OK to use less oil for frying. Otherwise please go liberal on oil to get a soft texture. And you are going to store it for a longer period like for 3 to 4 months, please use little extra oil while frying.
Storing time may vary depending on weather and freezer temperature.

Nutrition

Calories: 75kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Sodium: 9mg | Potassium: 70mg | Fiber: 2g | Vitamin A: 160IU | Calcium: 110mg | Iron: 1.3mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Pin It for Later – 

Methi thepla / Gujarati Theple / Gujju thepla / Indian Flat bread

 

 

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Reader Interactions

Comments

  1. Freda says

    November 29, 2017 at 10:01 am

    Love methi thepla or anything with methi! Your’s looks so good, Dhwani 🙂

    Reply
    • Dhwani Mehta says

      December 18, 2017 at 8:31 am

      Thanks Freda!! 🙂

      Reply
  2. Jayashree says

    November 30, 2017 at 12:44 am

    I keep making these often, all time favourite. Yours looks tasty.

    Reply
    • Dhwani Mehta says

      December 18, 2017 at 8:31 am

      Thanks Jayashree!! <3

      Reply
  3. Soma says

    November 30, 2017 at 12:48 am

    These are my all time favourite, will try your recipe soon?

    Reply
    • Dhwani Mehta says

      December 18, 2017 at 8:30 am

      These are my favorite too. Thanks 🙂

      Reply
  4. sasmita says

    November 30, 2017 at 7:14 am

    The herb methi is one of my fav, yours version is so yummy !!!

    Reply
    • Dhwani Mehta says

      December 18, 2017 at 8:29 am

      Thanks dear. 🙂

      Reply
  5. Jagruti says

    November 30, 2017 at 7:34 am

    I always prepare Kathiyawadi methi thepla, next time will try these plain ones, yummy!

    Reply
    • Dhwani Mehta says

      December 18, 2017 at 8:29 am

      Yeah Jagruti, I also do make Kathiyawadi THepla. But this one is our go-to recipe. Thanks for stopping by!! 🙂

      Reply
  6. Soniya says

    November 30, 2017 at 5:03 pm

    Love methi in any form.. and these Theplas looks so soft and full of amazing flavors!! Loved the video too

    Reply
    • Dhwani Mehta says

      December 01, 2017 at 6:10 pm

      Thanks Soniya. I love methi too! 🙂

      Reply
  7. Libby says

    December 17, 2017 at 9:17 am

    Can I make this with white flour? I can’t do wheat. thanks

    Reply
    • Dhwani Mehta says

      December 18, 2017 at 8:27 am

      Yes Libby, You can use White flour. Thanks for stopping by!! 🙂

      Reply
  8. Esha says

    July 03, 2018 at 11:29 am

    HiDhwani
    Just stumbled upon your recipe
    It looks delicious
    Loved that it can stay fesh for so long
    Just one query, if i want to take it along abroad
    Will it remain okay while traveling? The traveling time would be two days
    Il freeze it when I reach
    Would that be ok?

    Reply
    • Dhwani Mehta says

      July 11, 2018 at 9:26 pm

      Hi Esha!!
      Thanks for stopping by. Yes, It will remain fresh for 2 to 3 days.

      Reply
      • Nikita says

        March 16, 2019 at 7:04 am

        Same here..if i carry abroad..can we eat it upto 5-6 days…
        Whether curds contaminate

        Reply
        • Dhwani Mehta says

          March 19, 2019 at 10:36 am

          Yes, Nikita! You can.

          Reply
  9. Parul sharma says

    January 22, 2019 at 3:01 am

    Thank you so much for such a nice way to explain recipe…. A specialy for frozen method of thepla it’s help me a lot…..

    Reply
  10. ANUPA says

    August 26, 2019 at 9:10 am

    5 stars
    Amazing recipie of thepla to take it along abroad.Thank you so much.

    Reply
    • Dhwani Mehta says

      August 26, 2019 at 9:48 am

      Thank you, Anupa! 🙂

      Reply
  11. Sandhya says

    October 21, 2019 at 10:44 am

    Thanks for sharing such a nice recipie.. just a small query. Do you mean deep freezing or normal fridging? I want to take it abroad and want to preserve it for 2 months. Should we keep in ice compartment?

    Reply
    • Dhwani Mehta says

      October 21, 2019 at 12:42 pm

      Hi Sandhya!
      Store this in deep freezer(not in the fridge). I hope this helps.

      Reply
  12. Sandy says

    January 05, 2021 at 10:23 pm

    5 stars
    I made this last night. I have been unsuccessful in recreating this recipe by my mum who passed away just over a year ago. I came across your recipe and decided to try it. I followed your recipe and instructions plus watched the video. 3 changes I made was 1. Halved the ingredients 2. Added a little organic Jaggery 3. Blanched the Methi ( because uncooked Methi disturbs my tummy). I waited till the water was drained from the blanched Methi before starting with this dough recipe. This afternoon, I heated it up for lunch and for the First time….. it was still soft. I was absolutely overjoyed. Thank you so much for this recipe. As I don’t eat besan…this was a recipe just right for me. 🥰

    Reply
    • Dhwani Mehta says

      January 08, 2021 at 5:06 pm

      So good to read your feedback dear. Thank you so much! <3

      Reply
  13. Suman Gupta says

    June 18, 2021 at 7:56 am

    Want to carry thepla abroad for 25days.so any tip while making dough and in storing too.

    Reply
  14. JB says

    October 25, 2022 at 6:23 pm

    How long will the theplas last if stored in fridge (not freezer)?

    Reply
    • Dhwani Mehta says

      November 02, 2022 at 8:36 pm

      About a week.

      Reply
5 from 6 votes (4 ratings without comment)

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Browse the best the world has to offer in vegetarian and Vegan cuisine. Learn quick and easy food recipes from around the world to become the best home chef!

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