Methi Thepla Recipe

Updated on March 26, 2025 by Raks Anand 57 Comments

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Methi thepla is a traditional Gujarati flatbread made with fresh fenugreek leaves, wheat flour and spices. Let's see how to make this soft and flavourful thepla with step by step pictures and video.

This thepla is perfect for breakfast, lunch, dinner or even pack it for travel or lunch box, it stays soft. Just with pickle and curd, it tastes best.

Goes well with boondi raita and don't forget to check out my Khaman recipe, methi muthiya recipe in this website.

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Ingredients
Step-by-step images
My notes
Substitutions & Variations
Top tips
Storage
Recipe card

This is also one of the recipes, that I got from my friend Sangeeta and tried, it tasted great. This is the first time I am trying and I liked it very much. I love the taste and this methi roti or methi thepla will often make appearance in the kitchen.

Ingredients

Fresh fenugreek leaves - Methi leaves - Choose fresh green leaves best for flavour and taste.
Spices
- Red chilli powder - For spice
- Coriander powder - for flavour
- Garam masala powder - Gives main flavour and goes well with methi leaves flavour.
- Turmeric powder- for colour and it's goodness.
- Cumin seeds - helps with digestion as well as flavour.
Oil - For adding in the dough
Buttermilk - For soft results and gives you a pliable dough.
Salt

Please check my recipe card below for measurements.

Step-by-step images

1. Firstly clean the methi leaves by eliminating yellow or spoilt ones and remove the leaves from its stem.

2. Then wash it and chop it roughly.

3. After that, saute the wet leaves in a pan with little oil, just until it reduces in volume.

4. Then add the sautéed leaves, salt, turmeric, garam masala powder, red chilli, coriander, turmeric powders, cumin and oil and mix well.

5. After that, add required buttermilk to make a soft dough, just like we make for roti/ chapathis.

6. Make equal sized balls and roll to thin rotis.

7. After that, heat a tava,sprinkle little oil and just toast the rotis like we usually do for chapathis.

Serve methi thepla with any simple raita or with curd and pickle. I served with boondi raita and mango thokku! Tasted great!

My notes

You can make the thepla as soon as you make the dough, no need for resting time.
Buttermilk, methi leaves, oil gives good texture to the dough, that you can roll it super thin.
The number of theplas depends on how big you roll the dough. I make it slightly smaller, so I get 2 extras. So you may need to consider this in servings in the recipe card.

Substitutions & Variations

Theplas have a bit of besan too, but I have not added here. If you want you can add ¼ cup besan in this recipe and reduce wheat flour accordingly.
You can make with kasuri methi too, but the flavour is slightly stronger. Use ¼ cup of kasuri methi soaked in hot water for 10 minutes for this recipe.
You can use warm water in case you do not want to use buttermilk. The buttermilk I am mentioning is Indian desi version (whisk dahi/ plain yogurt with water to get buttermilk)
Use ajwain in place of cumin. Reduce the quantity as it will be too strong.
You can also make thepla with bottle gourd.

Top tips

I at times wash and freeze methi leaves then use it when needed. Take out the leaves when you want to make thepla. Proceed by sauteing step.

Dust generously but pat off or rub it evenly as you roll. I use all purpose flour for dusting. You can use wheat flour itself too.

Use more oil for longer shelf-life. Upto 3 tablespoons in the dough and while cooking drizzle some more.

Storage

Methi paratha stays good for couple of days in room temperature comfortably. I have not tested more than that.

The dough can be cling wrapped and refrigerated for 2-3 days too.

Recipe card

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5 from 2 votes