Home Roti/Indian Flat Bread Methi thepla recipe | thepla recipe

Methi thepla recipe | thepla recipe

by Jeyashri suresh

Methi thepla with video

I have already posted Methi Paratha recipe here but this methi thepla i learnt from my friend and i am big of this and after tasting this twice at her place, you know what i told. If you say i asked for the recipe, no- I told her whenever you make this methi thepla you give the dough for me also to make 4 rotis. Till date i didn’t try the dough on my own,(as she send me dough every week) even for this recipe too i called her home and asked her to make for me. We had a good chatting session while making this methi thepla. Thanks anitha for the wonderful recipe and making the theplas for me.
These theplas if handled in a proper way, like without touching with wet hands and not packing when it is too hot, is best suitable for travels too. So if you are planning for a summer vacation trip or any picnic you can prepare this and pack for your trip. This can stay for 2 days. Check out my Methi khakra recipe.
methi thepla

Methi Thepla

  Preparation Time : 15 mins | Cooking Time : 3-4  Min per roti |Makes: 8

     Whole wheat flour| atta  1 cup
     Methi leaves  1 cup
     Mint leaves   1/4 cup
     Red chili powder  3-4 tsp
    Yogurt  2 tblsp
    Salt  as needed
    Cumin seeds | jeera  1 tsp
                                                          Video of methi thepla


Methi thepla

  • Wash and chop the methi leaves and mint leaves finely.
  • In a wide bowl, add red chilli powder, yogurt ,oil,salt and cumin seeds.
  • Let this sit for 10 minutes.
  • Now add the chopped methi leaves and mint leaves.
  • Mix well.
  • Add atta to this.
  • Mix well and slowly add little water to make a smooth dough.
  • Keep it covered. Take out a medium lemon sized dough .
  • Roll it into a medium sized thin rotis.
  • Heat a griddle and cook the rotis on both sides and drizzle little oil on it.
  • Repeat this for the rest of the dough.
The variation of color of the thepla in the stepwise picture and the main picture is due the colour of the red chili powder used. Since the step wise pictures are updated with new pictures the variation.
Methi Thepla


  1. If planning to pack for trips, when it is completely cool, roll it in a aluminium foil with clean hands.
  2. If making in bulk ,pack in small batches.
  3. You can add or less the spiciness according to your taste.

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AparnaRajeshkumar March 20, 2013 - 10:17 am

i loved every bit of the photography 🙂

prathibha Garre March 20, 2013 - 10:21 am

Love methi theplas for its flavor…love 2 eat it with pickle n curd.

Sowmya Madhavan March 20, 2013 - 10:27 am

love the recipe..looks so delicious..will try it soon

Helen Prabha March 20, 2013 - 10:29 am

Yummy theplas…looks wonderful….

Aps prabhu March 20, 2013 - 10:36 am

I love these with shrikand 🙂

PriyaVaasu March 20, 2013 - 10:40 am

Love the clicks jeyashri, I love the aroma of these thepla's!!! My Gujju friend packs 100 pieces of these theplas whenever she comes back from India and they stay good for 4-5 days!!! 🙂

Kaveri Venkatesh March 20, 2013 - 11:21 am

These are a family favorite…whenever H is travelling abroad, he asks me to make a dozen of these so that he can manage for a day or two…
I never add mint leaves..will try adding next time

Priti S March 20, 2013 - 11:31 am

Love it any day …one of fav lunch box item…looks fab

RAKS KITCHEN March 20, 2013 - 12:02 pm

Sounds interesting, perfect for trips with boondi raita

Follow Foodie March 20, 2013 - 1:44 pm

Looks yum!

Hari Chandana P March 20, 2013 - 2:02 pm

Very healthy and delicious thepla.. looks colorful 🙂

divya March 20, 2013 - 3:03 pm

this looks absolutely gorgeous…

Premalatha Aravindhan March 20, 2013 - 3:25 pm

Never tasted it till now,but the pics make me hungry:)

Akila March 20, 2013 - 4:25 pm Reply
Nivedhanams Sowmya March 20, 2013 - 4:47 pm

i made this a few times and love the flavor and aroma of methi!!! your clicks are super perfect and so nice!!
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Hema March 20, 2013 - 5:00 pm

Just made this last week, yet to post, yours look perfect..

Priya Suresh March 20, 2013 - 5:52 pm

Prefect theplas, love simply with some mango pickle.

Hamaree Rasoi March 20, 2013 - 7:29 pm

Simply drooling over here by looking at the theplas. Wonderful post.

Sushma Madhuchandra March 20, 2013 - 7:55 pm

I too make them & pack it for the trips. Loved the pictures!

Sangeetha Nambi March 21, 2013 - 4:29 am

Super flavored and healthy dish… Loved the clicks..

Manidipa Bhaumik March 21, 2013 - 5:24 am

Taste & health go hand in hand in this recipe…love the combo of Methi & Mint!

Visit my recipes @ Manidipa's Kitchen

Sona S March 21, 2013 - 5:40 am

delicious flavorful theplas!

Purvi Mulani April 5, 2013 - 11:15 am

actually Gujarati methi theplas contain jaggery too. you can cut and add while making dough for theplas. Sesame seeds can also be added, gives them beautiful look.

Vruti Shah April 11, 2013 - 9:10 am

Yes correctly said thepla's are great snacks to have while travelling. I made thepla adding methi, dudhi and mulli (white radish). Yes sesame seeds can also be a good option.
I have never tried mint leaves in thepla. Will try for sure soon.
If you wish to check out my recipe- Foodies' Fun

Divya Katyal August 11, 2015 - 5:59 am

If we dnt get methi leaves then it's not possible make?

jeyashri suresh August 14, 2015 - 6:27 am

You can try with kasoori methi too. But fresh methi leaves always better


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