Gujarati 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
Scale
- 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