Home / Indian Breads / Gujarati Methi Thepla
19 January, 2018

Gujarati Methi Thepla

Posted in : Indian Breads on by : Aafreen Shaikh Tags: , , ,


2 cups Whole Wheat flour, 1/2 cup Yogurt (Curd), 1 teaspoon Turmeric powder (Haldi), 1 teaspoon Red chilli powder , (optional), 1/2 teaspoon Asafoetida (hing), 1/2 cup Fenugreek Leaves ( Methi) ,  finely chopped, Cooking oil , for cooking the thepla, Salt , to taste


  1. To begin making the Gujarati Methi Thepla , in a large bowl combine all the dry ingredients, including the fenugreek leaves.
  2. Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required. Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth.
  3. Cover and allow the dough to rest for 15 minutes. Preheat the iron skillet on medium heat. Divide the thepla dough into 15 portions.
  4. Roll the thepla portions into balls; flatten them with the palm of your hand.
  5. Toss the thepla dough in flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out.
  6. Continue the same process of rolling the thepla dough out with the remaining balls. It is ideal when you can roll out the all portions of thepla dough before you can start cooking them.


  1. With skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the methi thepla and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.
  2. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate.
  3. Continue the similar process with the remaining rolled out portions and stack the cooked theplas one above the other. Stacking them maintains softness and prevents the methi theplas from drying out, preserving moisture, keeping their texture super soft.
  4. Note that the theplas are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke.
  5. Serve the delicious Gujarati Methi Theplas along with Batata Nu Shaak | Aloo Ki Sabzi or just rolled up with pickle.

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