Methi Thepla | How to make Methi Thepla

By Mohini Surve  |  26th Aug 2015  |  
5.0 from 3 reviews Rate It!
  • Methi Thepla, How to make Methi Thepla
Methi Theplaby Mohini Surve
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About Methi Thepla Recipe

Methi Thepla is a Gujarati recipe made from methi leaves, whole wheat flour along with some spices. This is healthy snack recipe that you can munch on any time of the day. This is my mother-in-laws recipe which she learnt from her gujju neighbour.

Methi Thepla is one dish which makes its accompaniments tastier. With the right mix of flavours, Methi Thepla has always been everyone's favourite. This recipe by Mohini Surve is the perfect one to try at home for your family. The Methi Thepla recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Methi Thepla is few minutes and the time taken for cooking is 45 minutes. This is recipe of Methi Thepla is perfect to serve 2 people. Methi Thepla is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Methi Thepla. So do try it next time and share your experience of cooking Methi Thepla by commenting on this page below!

Methi Thepla

Ingredients to make Methi Thepla

  • 1 cup coarsely chopped methi Leaves
  • 1 cup wheat flour
  • 1 1/2 tbsp jowar flour
  • 2 tbsp gram flour
  • 4 tbsp yogurt
  • 1/2 tsp Carom Seeds
  • 1 tsp coriander Powder
  • 1/4 th tsp turmeric Powder
  • 1 1/2 tsp Red Chili Powder
  • 2 tbsp oil
  • salt for taste as required

How to make Methi Thepla

  1. In a mixing bowl, add chopped Methi leaves , wheat flour, jowar flour, besan, coriander powder, Carom Seeds, Turmeric powder and Red chilli powder.
  2. Add mohan (warm oil which we add to get crispness ) to it and mix well.
  3. Add beaten yogurt and salt to taste. Incorporate all the things, knead well to make a soft firm dough. If the dough is little dry, add water to make it moist.
  4. Put this dough in a greased bowl and cover it so as to avoid drying. Keep it for 1/2 hour to rest, as we keep chapati dough.
  5. After 1/2 an hour, knead the dough well and make 5 to 6 equal balls. Heat a Tawa/ non-stick pan.
  6. Roll it into a circle using rolling pin, nor too thick nor too thin.Apply some oil and roast both sides of Thepla well, till its done.
  7. Serve hot with curd or spicy tomato ketchup or any pickle.

My Tip:

By adding finely chopped onion to theplas you can increase taste, but then it can't be preserved for long.

Reviews for Methi Thepla (3)

Pooja Tarale2 years ago


Supreeti Dalvi2 years ago

Yummy ...

hinduta patil2 years ago

Yummy n tasty...