Methi Thepla

Methi Thepla

Methi Thepla is a savory Indian flatbread infused with the aromatic flavors of fresh fenugreek leaves (methi). Originating from the western state of Gujarat, this popular dish is a staple in Indian households. The subtle bitterness of fenugreek, combined with a medley of spices, creates a unique and satisfying culinary experience. Methi Thepla is not only a delicious accompaniment to various Indian dishes but also a versatile snack that can be enjoyed on its own or with yogurt, pickles, or chutneys.


  • 2 cups whole wheat flour
  • 1 cup fresh fenugreek leaves, finely chopped
  • 1/2 cup gram flour (besan)
  • 1/4 cup plain yogurt
  • 1 teaspoon ginger, grated
  • 1 green chili, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • Water (as needed for dough)
  • Oil for cooking


Step 1: Prepare the Dough

  • In a large bowl, combine whole wheat flour, gram flour, chopped fenugreek leaves, yogurt, grated ginger, chopped green chili, turmeric powder, cumin powder, and salt.
  • Gradually add water and knead the ingredients into a smooth, pliable dough. Let it rest for 15-20 minutes.

Step 2: Roll Thepla

  • Divide the dough into equal-sized balls. Roll each ball into a small disc, using a little dry flour to prevent sticking.

Step 3: Cook Thepla

  • Heat a griddle or pan. Place a rolled Thepla on the hot surface and cook until brown spots appear on both sides, applying a small amount of oil.

Step 4: Serve

  • Serve Methi Thepla warm with yogurt, pickles, or your favorite chutney.

Enjoy the delightful Methi Thepla, a quintessential Indian flatbread that brings together the robust flavors of fenugreek and aromatic spices for a truly satisfying culinary experience.

*Recipe on video and text may differ from each other!

How to cook Methi Thepla:

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