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methi thepla
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5 from 1 vote

Methi thepla

Methi thepla - Learn how to make methi theplas, thin, soft and goes simply great with boondi raita as side dish.
Prep Time15 mins
Cook Time20 mins
Resting time10 mins
Course: Main Course
Cuisine: Indian
Servings: 12 thepla


  • 1.5 cup Wheat flour
  • ¾ cup Methi leaves
  • 1 teaspoon Red chilli powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon Turmeric powder
  • ¾ teaspoon Garam masala powder
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Cumin seeds
  • Salt as needed
  • 3 tablespoon Oil
  • Butter milk - As needed


  • Remove the methi leaves from its stem, clean it and chop it coarsely.
  • Fry the wet leaves in a kadai with little oil, just till it reduces in volume.
  • Add the sautéed leaves, salt, turmeric, garam masala powder, red chilli, coriander, turmeric powders, cumin and oil and mix well.
  • Add required buttermilk to make a soft dough, just like we make for roti/ chapathis.
  • Make equal sized balls and roll to thin rotis.
  • Heat a tawa,sprinkle little oil and just toast the rotis like we usually do for chapathis.



  • Adding oil and buttermilk adds extra softness to the rotis. I added sambar powder in place of red chilli coriander powder, as my sambar powder is a combination of this both.
  • Sautéing the methi leaves enhances the flavor and cut down the bitterness of the leaves.
  • Stays soft for longer time and also doesn't gets spoiled soon, so ideal for travelling.
  • Rolling as thin as possible makes it very perfect!