Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves.

Methi Thepla

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 268 kcal
Author: Neha Mathur

Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. 

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Ingredients

  • 2 cups Whole Wheat Flour
  • 1/2 cup Chickpea Flour
  • 1 cup Fenugreek Leaves chopped
  • 1/2 cup Curd
  • 1/2 tsp Ginger Paste
  • 1/2 tsp Chilli Paste
  • 1/4 tsp Hing
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Carom Seeds
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Salt

Instructions

  1. Mix all the ingredients except warm water in a bowl.

  2. Mix nicely with your finger tips and leave aside for 10 minutes. Fenugreek will leave the water it has.

  3. Add very little water and knead to make a soft dough.

  4. Cover and keep the dough for 15-20 minutes.

  5. Add a tbsp of oil in the bowl and knead the dough again for a minute.

  6. Divide the dough into 10 equal balls.

  7. Dust and roll the balls to a 6-7 inch circle.

  8. Heat a griddle.

  9. Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

  10. Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.

  11. Keep pressing the thepla with a flat spoon while it is cooking.

  12. Serve hot with pickle and curd.

Recipe Notes

If you are making the theplas to store and eat later, do not add besan to the dough. It will keep your thepla's soft for a longer time. But if planning to eat hot thepla's, besan will add a nice crunch.

Nutrition Facts
Methi Thepla
Amount Per Serving
Calories 268 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 598mg26%
Potassium 344mg10%
Carbohydrates 52g17%
Fiber 8g33%
Sugar 1g1%
Protein 11g22%
Vitamin A 100IU2%
Calcium 27mg3%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.