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Methi Thepla

Rasika Dhadiwal @veggie-bites
Thepla is the popular Gujarati dish. These are most popular vegetarian and vegan flatbreads which are light as well as healthy. Methi is Fenugreek and these tortillas are made from fenugreek leaves.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Breakfast, dinner, Main Course
Cuisine Gujarati, Indian
Servings 12 Theplas


  • 1 cup 1 cup finely chopped fenugreek/Methi (fresh or frozen )
  • 1.5 cups whole wheat flour ( you can substitute it with any millet flour or maize flour)
  • 1/2 cup chickpea flour(Besan)
  • 1 tbsp chilli paste
  • 1 tesp ginger garlic paste (optional)
  • 3-4 tbsp non flavored yogurt (Vegans can substitute with vegan yogurt or skip)
  • 2 tbsp powdered jaggery
  • 1 tsp turmeric
  • Salt as per taste
  • oil ( any edible oil)
  • Water to knead the dough
  • *We can even make these with a mix of flours or the popular bhajani flour.


  • Clean ,wash and chop the Methi( Fenugreek) leaves finely. You can use a food processor for chopping.
  • Add the flour to it. Give it a mix.
  • Add the chilli paste, ginger garlic paste, salt and again mix it well. (Jain recipes can skip the ginger and garlic)
  • Now add yogurt and mix.
    Gradually add water to tighten the dough. Do not add too much water. If the dough is too loose you may not be able to roll the bread.
  • The dough is ready. Apply oil over the dough and rest it for 5-10  minutes.
  • Now make small balls of the dough.
  • Start rolling 1 ball with a rolling pin. You need to dust the dough with the flour to avoid sticking. My kids helped me to roll them in the roti maker (Puri press)
  • Roll approx 3 inch diameter. Or as per your choice. It should be nice even and thinly rolled.
  • Now heat up a flat girdle / pan or tawa for cooking these tortillas. (The pan should be hot)
  • Place one side and allow it to cook. Upon a bit of cooking flip it. It will start bubbling, apply oil on the top side and flip to roast it. When golden brown flip again to roast the other side with oil. 
  • It should be evenly cooked. Cook on a medium high flame. very low flame can make it chewy and hard.
  • Serve it with curd, fresh cream, pickle or any dip of your choice.
  • When I have nothing I serve it with our lifesaver ketchup


  • This dough cannot be kept for long, as the veggies in it will release water making it loose. So make a dough as early as 1/2 hour before actually rolling them to avoid hassle in rolling them.
  • Vegans skip yogurt and add 2 tablespoon oil while kneading the dough.
  • While packing for trips allow the theplas to cool down completely and then pack.
  • You can also freeze them in batches and use them as required. Freeze them in layers and place a sheet of parchment paper between two theplas. Every time you need them remove them 15 minutes prior from the freezer. Thaw for 2 minutes and microwave not more than 20 seconds. (reheating may harden it so do not overheat)
  • Use these as roll ups and try filling in dips of your choice along with cheese.
  • If you add extra water accidentally you may have to adjust the dough by adding proportional amounts of flour and salt again.
  • It also works good with chickpea flour (besan)and rice flour in proportion 1:3 respectively.
  • These theplas are also made with mix grain flour or bhajani. It's quite popular and you can check my other recipes like Kondule and Thalipeeth with bhajani.
  • You can Make Thepla roll ups with ketchup and paneer too!
Keyword dhebra, fenugreek tortillas, healthy foods, Methi thepla, Veganandvegetarian