Hare Krishna Gujarati Methi Thepla is a spiced flatbread made with a blend of whole wheat flour, gram flour, maida, and fresh methi leaves.
Similar to our Punjabi Methi Paratha Recipe (Punjabi Methi ke Parathe) this thepla has vibrant flavor and balanced nutrition, it is a beloved breakfast and travel staple in Gujarati households—and a beautiful addition to your bhoga offerings to Krishna.
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A Nourishing Offering in Bhakti
Prepared with devotion and purity, this thepla carries the warmth of home and the sacredness of prasadam. Blending fenugreek (methi), gentle spices, and yogurt, this flatbread is not only healthy—it’s satisfying and spiritually uplifting. As practiced in Gaudiya Vaishnavism, every dish offered to Krishna becomes prasadam, nourishing both body and soul.
Serving Suggestions
Gujarati Thepla can be enjoyed in a variety of Krishna-conscious ways:
- With Mint-Coriander Chutney: A classic pairing that balances the spice and deep flavor of methi.
- With Fresh Yogurt or Curd: Cooling and digestive, ideal for a sattvic breakfast.
- As a Travel Meal: Its long shelf life makes it a convenient and sanctified snack while on the go.
Recipe Yield
This recipe makes approximately 8 theplas. Serve them warm, directly from the tawa, with a dollop of ghee or a smear of butter, and a smile offered to Krishna.
PrintGujarati Methi Thepla Recipe
Gujarati Methi Thepla is a savory Indian flatbread made with whole wheat flour, gram flour, spices, and fresh fenugreek (methi) leaves. It’s a wholesome, flavorful, and travel-friendly dish perfect for breakfast, lunch, or as prasadam in Krishna-conscious kitchens.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 theplas 1x
- Category: Breads
- Method: Pan Fry
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- ½ cup atta (whole wheat flour)
- ½ cup maida (refined flour)
- ½ cup besan (gram flour)
- ½ cup fresh methi leaves (or 2 tbsp dried kasuri methi)
- ¼ tsp ajwain (carom seeds)
- ½ tsp kalonji (nigella seeds) (optional but recommended)
- ½ tsp turmeric
- ½ tsp red chili powder
- 2–3 green chilies (finely chopped, optional)
- 1 thumb of ginger (minced, optional)
- 2 tbsp curd (yogurt)
- Salt to taste
- Ghee/oil for cooking
- ¼ to ½ cup water (to make medium firm dough)
Instructions
- In a large bowl, combine all dry ingredients, methi, green chili, ginger, and curd.
- Gradually add water and knead into a medium-firm dough.
- Cover and rest the dough for 15–20 minutes.
- Divide into 8 equal balls.
- Roll each into a thin, round thepla.
- Heat a tawa over medium heat.
- Cook each thepla until golden brown, brushing with ghee or oil as needed.
- Offer to Krishna and serve warm with chutney or yogurt.
Notes
-
Replace methi with spinach or coriander for variation.
-
Store in an airtight container for up to 4–5 days refrigerated.
-
Great for travel as a non-perishable prasadam option.
Nutrition
- Serving Size: 1 thepla
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg