Methi Thepla – A Popular Gujarati Special Roti

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Methi Thepla

Methi Thepla is to travellers in Gujarat what Pulihora (Puliyodarai) and Daddojanam (Thayir Sadam) are to South Indians. A roti made with wheat flour, yogurt, oil, and loads of fresh fenugreek leaves, it stays fresh for 3-4 days. The trick to making it last is to use oil liberally in the dough and while cooking a Thepla. As a result, this Methi Roti is very popular with Gujarati travellers who have to go far. It is also a popular breakfast or tea-time snack to be enjoyed with a piping hot cup of tea. It can be relished by itself or with the Keri no Chundo, Keri no Murabbo or then with plain Dahi (yogurt).

A perfectly made Thepla is thin and almost translucent, as a result I find it easy to gobble up many in one shot. 🙂

Method to Make Methi Thepla

Methi Thepla

Methi Thepla is a Gujarati roti made with while wheat flour, fresh methi, and yogurt. It stays fresh for a few days and so is a great favourite while travelling.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main
Cuisine Gujarati, Indian
Servings 10
  • 2 Cups Whole Wheat Flour
  • 1 Packed Cup Fresh Methi or Fenugreek Leaves
  • 2 + 2 tbsp Oil
  • 1/4 Cup Yoghurt or Dahi
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Sesame Seeds
  • Salt to Taste
Method To Make Dough for Methi Thepla
  • Chop the methi leaves to fine pieces.
  • Set aside 2 tbsp of oil.
  • Combine all the other ingredients and mix well.
  • Add a little water at a time and knead into a semi-soft dough.
  • Cover the dough with a moist cloth and set aside for 15-20 minutes.
Method to Make the Methi Thepla
  • Divide the dough into 10 equal portions.
  • Roll each portion of dough between your palms into a round ball.
  • Pat down the dough ball to form a flat disc.
  • Dust the rolling surface lightly with some flour.
  • Place the dough disc onto the rolling surface.
  • With a rolling pin, roll the dough into a 6? thin circle.
  • Heat a tava or girdle till it is warm.
  • Spread a little oil on the surface.
  • Place the thepla onto the pan.
  • Over medium heat, cook till the side of thepla touching the pan is golden brown with some dark brown spots.
  • Flip the thepla over and cook till the side of thepla touching the pan is golden brown with some dark brown spots.
  • Repeat steps 2 to 11 to make other theplas
  • Serve hot with chilled dahi (yoghurt) or Chundo.
Keyword Fenugreek Roti, Methi Paratha, Methi Roti, Methi Thepla
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!



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