Gujarati Methi Na Thepla (Spiced Fenugreek Flatbread)


Gujarati Methi Na Thepla (Spiced Fenugreek Flatbread) – the most famous Gujarati flatbread known to all Indians. Methi Na Thepla is basically a rotli recipe from Gujarat and popular all over India. Thepla have a longer shelf life compared to normal rotli’s and can be easily preserved for 3 days in room temperature. These thepla is prepared similarly to sada thepla.

Every household has their own recipe for making thepla. Some makes with mixture of different flours such as whole wheat flour, millet flour and gram flour. While some only use whole wheat flour. I always make thepla with whole wheat flour as I have found that the different mixture of flours creates a dense texture and thepla can become hard and stiff the next day.

A lot of recipe claim that methi thepla are health and are great for kids who don’t eat their greens. Yes, fenugreek is extremely healthy and while the fenugreek leaves do have a bitter in taste, it has several health benefits. One of the primary benefits of fenugreek is that it helps in improving digestion and appetite. The antioxidants present help prevent damage from free radicals and the fibre further aids digestion. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps.

The best manner in which to make Methi Na Thepla is in the dough and the way in which they are fried on the tawa. Here are some tips to ensure you make the best theplas:

  1. Add the fenugreek and all the spices to the flour and thoroughly mix into the flour.
  2. The dough should be kneaded using hot water which will aid in making the theplas nice a soft.
  3. Add water in small quantities, adding too much will make the dough too soft and sticky.
  4. Ensure the dough is nice and soft. Stiff and firm dough will make the thepla hard and crispy.
  5. Allow the dough to rest for about 10 minutes before you begin to roll them.
  6. Fry the thepla on a medium heat without too much pressing to prevent them from becoming hard.
  7. If you are making thepla for travel, adding extra oil when fry will increase the shelf life of the thepla.

Enjoy with homemade yogurt, chaas, or pickle and a nice mug of masala chai.

Gujarati Methi Na Thepla (Spiced Fenugreek Flatbread)

  • Servings: 2-3 people
  • Difficulty: challenging
  • Print

500g Organic whole wheat flour or atta
300g Organic fresh fenugreek leaves
1 ½ Teaspoons organic red chili powder
1 ½ Teaspoons organic turmeric powder

1 Teaspoon organic asafoetida
1 ½ Teaspoons organic sesame seeds
Sea salt as required

Organic olive oil
Olive oil for roasting theplas, as required


  1. Start by finely chopping the fresh fenugreek leaves, then wash thoroughly. Set aside in a colander to drain excess water from the leaves.
  2. In a large mixing bowl, add whole wheat flour with all the spice powders, sesame seeds and salt alongside 1 ½ tablespoons olive oil.
  3. Gently mix the flour together with all the other added ingredients. Now, add small amounts of boiled hot water.
  4. Do not let the flour sit in the hot water, start mixing together the flour and spices with a rolling pin or wooden spoon.
  5. Continue to combine and add more hot water as required. Its important to add small amounts as adding too much will result in a sticky loose dough.
  6. Once the dough begins to bind together and is cool enough to handle, start kneading with your hands.
  7. Continue to knead with your hands to bring the dough together. The dough should be soft and smooth.
  8. Add some oil to the dough to smooth and seal it. Allow the dough to rest for 10 minutes.
  9. Make a small lemon sized ball with the dough and begin to roll softly and then lightly dust with plain whole wheat flour.
  10. Roll to a 5-6’ diameter size and place on a heated tawa or skillet.
  11. After about 5-7 seconds turn to the other side.
  12. On the cooked side, lightly spread some oil. Only a small amount of oil is required, so spread sparingly.
  13. Turn once again. You will hear the oiled side sizzle and splutter slightly. 
  14. Spread oil once again on the dry side.
  15. Turn once more to cook the final oiled side. 
  16. Remove from heat and place on paper towel. The thepla should be golden brown and soft in texture. 
  17. Repeat this with the entire dough.
  18. Thepla are now ready to serve! Thepla go well with sweet mango pickle called chundu, bateta nu shak, sweetened yogurt, masala chai or chaas. 
Methi Na Thepla

Best Wishes,


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