Back to Website
allrecipe4u | Gourmet Recipe Card
Source: allrecipe4u

Gujarati Methi Thepla (Spiced Fenugreek Flatbread)

Recipe by Priya Sharma • Cuisine: Gujarati

Soft, fragrant Gujarati flatbreads kneaded with fresh fenugreek leaves, yogurt, sesame seeds, and aromatic spices.

Gujarati Methi Thepla (Spiced Fenugreek Flatbread)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Yield
4 Servings

Ingredients

  • 2 cups Whole wheat flour (Atta) (Stone ground)
  • 0.25 cup Gram flour (Besan) (For richness and texture)
  • 1.5 cups Fresh Fenugreek leaves (Methi) (Finely chopped and rinsed)
  • 3 tablespoons Plain yogurt (Curd) (Keeps thepla extra soft)
  • 1.5 tablespoons White sesame seeds (Til) (Nutty crunch)
  • 1 teaspoon each Turmeric, chili powder & coriander powder (Spice medley)
  • 3 tablespoons Oil or Ghee (For kneading and pan-roasting)

Instructions

1
Prep Fresh Fenugreek
Pluck tender fresh fenugreek (methi) leaves, wash thoroughly in cold water to remove all soil, drain well, and finely chop. Measure 1.5 cups.
* Tip: Use only the tender leaves and soft stems to prevent bitterness.
2
Knead Soft Dough
In a large parat or mixing bowl, combine whole wheat flour, gram flour, chopped methi, sesame seeds, turmeric, red chili powder, coriander powder, yogurt, 2 tablespoons oil, and salt. Rub together, then gradually add warm water to knead a pliable, soft dough. Rest covered for 15 minutes.
* Tip: Yogurt is the secret ingredient that keeps the theplas moist for days.
3
Roll Thin Circles
Divide the dough into lemon-sized balls. Dust each ball in whole wheat flour and roll out on a rolling board into a very thin, uniform 6-inch disc.
* Tip: Roll as thin as possible for authentic Gujarati texture.
4
Roast on Griddle
Place rolled thepla on a medium-hot tawa. When tiny bubbles appear on the surface (about 30 seconds), flip. Drizzle half a teaspoon of oil and press gently with a flat spatula. Flip again, apply oil, and press until golden-brown spots appear on both sides.
* Tip: Do not overcook on low heat, or the theplas will dry out and become crisp.
5
Stack and Serve
Stack hot theplas on a plate lined with a clean cotton kitchen towel to keep them soft and warm. Serve with sweet mango chunda, green chili pickle, and hot masala chai.
* Tip: Perfect for road trips, picnics, or everyday breakfast.
Chef's Secret Tip: Adding fresh curd to the dough guarantees the theplas remain remarkably tender and soft for up to 3 to 4 days during travel.
Calories: 160 kcal
Protein: 5g
Carbs: 24g
Fats: 5g
Fiber: 4g
Find more delicious tested recipes at allrecipe4u • Printed on 2026-11-02