Methi Thepla

This ancient methi laden dish is synonymous with Gujaratis. You can not only make a full meal of this flatbread but also serve it as breakfast or snack. 

Also a good travel companion especially when you are traveling for a long period or with kids. 

Rolled up with chunda or onion potato sabzi this dish will never fail to satiate your desire for a quick healthy meal. 

Prep Time: 10-15 min            Cooking Time: 25 min           Serves: 15-18 pcs


1 1/2 tea cup whole wheat flour + flour for rolling
1 1/4 tea cup fenugreek leaves
1/4 tea cup coriander leaves
3 tsp chilli powder
1/2 tsp turmeric powder
1 tsp sugar
1 1/2 tsp chilli ginger paste
3/4 tbsp sesame seeds
3 tbsp oil
Curd to make a dough
Salt to taste
Oil to cook


  1. Combine the flour, fenugreek leaves, coriander leaves, chilli powder, turmeric powder, sugar, chilli ginger paste, 3/4 tbsp sesame seeds, 3 tbsp oil and mix well
  2. Make a soft dough with help of curd and knead well
  3. Divide the dough into 15 to 18 equal part and make a ball
  4. Take one part and roll it with help of flour
  5. Heat the tava and place the thepla on it. Flip it when it is partly cooked
  6. When the other side is partly cooked add approx 1/2 tsp of oil from edges or smear some oil on upper side and flip it again
  7. Press it with a spatula and flip it again
  8. Now press this side
  9. If required add little oil
  10. See that both the sides are properly done
  11. If it is not you can flip it again
  12. Serve it with onion potato sabzi or curd or chunda  (sweet mango pickle)

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