Methi Theplas

Thepla means flattened rotis with fresh spices, fenugreek leaves and curds. It stays fresh for long and tastes yum with any pickle, raita or even plain curd. Easy to make, nutritious and a great picnic snack. This is a staple food of Gujarati’s and the best way to incorporate these greens for kids who are picky eaters. All you need to do is pluck the leaves and store in an air tight container. It stays well for 4-5 days so can be used in dals, pakoras or the ever favorite Methi Matar Malai.
I love incorporating these beauties in food as frequently as possible. Here’s my version of theplas. Fresh spices is a key to make great tasty theplas. And oil the theplas liberally for longer shelf life.

Methi Thepla

Here’s the recipe:


Fresh fenugreek leaves (Methi) : 1 cup washed and chopped
Wheat Flour: 2 cups
Gram Flour: 2 tbsp. (optional but recommended)
Salt to taste
Turmeric powder: 1 tsp.
Red Chili powder: 1 tsp.
Curd: ½ cup diluted

To grind:

Green Chilies: 1-2
Ginger: 1 inch
Garlic : 2-3 pods.

Methi Theplas


1. Wash, clean and chop the fenugreek leaves finely.
2. Grind the “To grind “items and keep aside.
3. Take a bowl; add the wheat flour, gram flour, salt, turmeric powder, chili powder, methi leaves and the ground paste.
4. Add the curd and then water as needed and start making smooth dough. Apply oil from all sides.
5. Rest aside for 20 minutes.
6. Pull a pinch from the dough and start rolling it as thin as you can in circle.
7. Heat a tava, place the thepla and cook on medium flame flipping both sides alternately.
8. Add oil and keep cooking till golden brown spots appear.
9. Serve hot alongside pickle or plain curds or even chunda.


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