Methi Thepla

Name: Methi Thepla
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Gujarat)
Ingredients: Whole wheat flour: 150g; Fresh methi (fenugreek) leaves: 100g (finely chopped); Oil: 30ml; Turmeric: ½ tsp (2g); Red chilli powder: ½ tsp (2g); Carom seeds: ½ tsp (2g); Ginger-garlic paste: 1 tsp (10g); Green chillies: 2 (finely minced); Salt: 4g; Water: 100ml

🌱 Vegan📊 Medium

Traditional Recipe 4: Methi Thepla recipe

⏱️20 minPrep

🔥20 minCook

🕒40 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Methi Thepla

Mix wheat flour, finely chopped methi, turmeric, chilli powder, carom seeds, salt (4g) in bowl.
Add ginger-garlic paste and minced green chillies; mix well.
Add 15ml oil gradually while mixing dry ingredients.
Add water slowly; knead into soft, smooth dough.
Divide dough into 8 equal portions; roll each into thin, flat disc (6-inch diameter).
Heat griddle (tawa) over medium-high heat (180°C) until hot.
Place thepla on griddle; cook 30 sec until light brown spots appear.
Flip; apply ½ tsp oil (3ml per thepla) on cooked side.
Cook other side 40 sec until light golden and slightly crisp at edges.
Flip again; apply remaining oil on this side; cook 20 sec more.
Remove when golden brown, soft, and flexible. Serve hot with yogurt and pickle.

Nutrition (approx, per serving)

Calories	Protein	Carbs	Fat	Fiber
120 kcal	4g	18g	3g	–g

📖 Cultural notes

Methi thepla is a nutritious Gujarati flatbread packed with iron-rich fenugreek leaves, often eaten for breakfast and dinner. ---

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