Gujarati Methi Thepla

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Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 3-4 tbsp or 1 small bunch - Methi/Fenugreek leaves, chopped.
  • 2 cups - Wheat flour
  • 1/2 tsp - Turmeric powder
  • 1/4 tsp - Hing/Asafetida powder
  • 1/2 tsp - Ginger-garlic paste
  • 1/2 tsp - Sugar
  • 7-8 tsp - Yoghurt
  • 1 tbsp - Oil
  • Salt to taste
  • 1/4 cup - Water
  • Ghee to smear
  • Wheat flour for dusting

How to Make Gujarati Methi Thepla

  • In a bowl add wheat flour, turmeric powder, salt, hing, sugar, ginger-garlic paste and mix.
  • Now add yoghurt and mix well.
  • Now add fenugreek leaves and give a good mix.
  • Start to knead using a little water to form a smooth dough.
  • Apply oil and knead again to get all the dry ingredients if any together and coat a little on top to prevent drying of the dough.
  • Allow it to rest on the counter for 20-30 minutes.
  • Pinch out a small ball out of the dough.
  • Flatten it little and dust with dry wheat flour as required.
  • Flatten out to as thin a disc as possible.
  • Prepare similarly a few more discs.
  • Heat a griddle/tawa and place a disc on a very hot tawa.
  • As you see mild bubbles rising on top, flip over.
  • Mildly press with a soft thick cloth.
  • Once the bottom gets cooked flip again and cook for 30 seconds and transfer it to a plate.
  • Apply ghee on top of the prepared thepla.