Methi Thepla | Methi Paratha | Methi Na Thepla Recipe

by Rachna
methi thepla

Methi thepla or methi paratha is a favourite of mine and is made regularly at home. When I was in my second year of MBA, I lived as a paying guest with a very affectionate Gujarati lady in Bombay who made some delectable food. Most of my friends in MBA class were also Gujarati and I got the taste of the best of their cuisine in their homes. Hence, I have a special spot for Gujarati food. Methi thepla is a great dish to carry with you for excursions or trips as it does not spoil even at room temperature for 2-3 days. Have it with a curry, curd or just pickle, it is delicious.

methi thepla

Here is my methi thepla recipe for you:

methi thepla

Methi Thepla | Methi Paratha Recipe

Rachna Parmar
This is an easy and nutritious recipe of Methi Thepla or methi paratha that can also double up as a snack or a light meal.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Rotis | Parathas
Cuisine Gujarati, North Indian
Servings 8 peope
Calories 163 kcal
peope

Ingredients
  

  • 1.5 cup wholewheat flour
  • ¼ cup besan gram flour
  • ¼ cup bajra pearl millet flour
  • 1 cup methi leaves fenugreek leaves without stems
  • 1 tsp. turmeric powder
  • 1 tsp. chilli powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • ½ tsp. ajwain carom seeds
  • 2 tbsp. ginger garlic paste
  • 2 green chillies finely chopped
  • ½ cup curd
  • salt to taste
  • Oil to roast

Instructions
 

  • Mix the wholewheat, besan and bajra flours together.
  • Add in the methi leaves, all the spices, ginger-garlic paste, chopped chillies and salt and mix well. Now knead a soft dough using curd. Add water only if needed. Pour a tbsp. of oil on the dough, knead it and cover it.
  • Keep the dough aside for about 15 minutes.
  • Now, roll out the dough to form a disc. Roast it on tava/griddle using a little oil on both sides. Cook till brown spots appear. Serve hot or at room temperature with chutney or pickle or with a curry as per your taste. Enjoy. It’s really tasty and very nutritious as well. Works very well in the children’s lunchboxes too.

Notes

  1. The thepla dough will keep in the fridge for 4-5 days.
  2. You can skip the curd but it helps to reduce the bitterness of methi leaves.
  3. Use only the leaves and avoid the stalks.

Nutrition

Nutrition Facts
Methi Thepla | Methi Paratha Recipe
Amount Per Serving
Calories 163 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 58mg3%
Potassium 257mg7%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 1g1%
Protein 7g14%
Vitamin A 300IU6%
Vitamin C 12mg15%
Calcium 179mg18%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
Check out our Food videos Subscribe to our Food channel for recipe videos

This was my simple recipe of how to make methi thepla. This methi paratha recipe is perfect as a snack at tea time too.

If you liked this methi ka paratha recipe, then do share it with your friends.

Read this methi paratha or methi thepla recipe in Hindi.

Facebook Comments
32 comments

You may also like

32 comments

Shailaja V -

Ah ha! Finally a recipe I am both familiar with and love to make/eat 😉 I love theplas. My mom taught me how to make them and you’re so right about them being the best things to carry on a journey. They don’t spoil at all and taste great even if cold. So much goodness in our Indian cuisine, no?

Interesting that you’ve used besan and bajra. I use only atta. Must try the besan/bajra combo and see if the taste is different. Nice pictures as always 🙂

Reply
Rachna -

It does taste better with besan and bajra. Gujaratis use bajra regularly in their theplas. I am sure you will like trying this variation. 🙂

Reply
Shailaja V -

Ah ha! Finally a recipe I am both familiar with and love to make/eat 😉 I love theplas. My mom taught me how to make them and you’re so right about them being the best things to carry on a journey. They don’t spoil at all and taste great even if cold. So much goodness in our Indian cuisine, no?

Interesting that you’ve used besan and bajra. I use only atta. Must try the besan/bajra combo and see if the taste is different. Nice pictures as always 🙂

Reply
Rachna -

It does taste better with besan and bajra. Gujaratis use bajra regularly in their theplas. I am sure you will like trying this variation. 🙂

Reply
Aditi Kaushiva -

I love theplas. Thanks to my neighbourhood Gujarati store I buy freshly made theplas few times a month 🙂
Will definitely try this recipe.

Reply
Rachna -

Thanks, Aditi. I hope you enjoy making them.

Reply
Aditi Kaushiva -

I love theplas. Thanks to my neighbourhood Gujarati store I buy freshly made theplas few times a month 🙂
Will definitely try this recipe.

Reply
Rachna -

Thanks, Aditi. I hope you enjoy making them.

Reply
Ramya -

Lovely Yummy THeplas… They are perfect for train travels!!!! Frankly I have never really attempted them myself, but have had them in a friends home and I simply loved it. She had served w=it with a delicious chillie pickle!

Reply
Rachna -

Yep, traditionally they are had with chhundo or the sweet mango pickle but any pickle tastes great with them. You should try making them. They are really simple.

Reply
Ramya -

Lovely Yummy THeplas… They are perfect for train travels!!!! Frankly I have never really attempted them myself, but have had them in a friends home and I simply loved it. She had served w=it with a delicious chillie pickle!

Reply
Rachna -

Yep, traditionally they are had with chhundo or the sweet mango pickle but any pickle tastes great with them. You should try making them. They are really simple.

Reply
Soumya (@soumyaprasad) -

This is a nice and healthy way of making it. I saute the methi greens with salt, turmeric, green chillies and ginger and mix it to multigrain aata and knead it with water only. I love it this way, but your version sounds so much healthier. I’ll be trying this recipe the next time I get my hands on some methi.

Thanks Rachna. Can you include more recipes with millets here? I’d follow each one of it I promise 🙂

Reply
Rachna -

Sure, Soumya, I will. Meanwhile here are two ragi (finger millet) recipes if you like: http://www.rachnacooks.com/2015/02/16/ragi-chilla-ragi-pancake/
http://www.rachnacooks.com/2015/07/27/ragi-dosa/

Reply
Soumya (@soumyaprasad) -

This is a nice and healthy way of making it. I saute the methi greens with salt, turmeric, green chillies and ginger and mix it to multigrain aata and knead it with water only. I love it this way, but your version sounds so much healthier. I’ll be trying this recipe the next time I get my hands on some methi.

Thanks Rachna. Can you include more recipes with millets here? I’d follow each one of it I promise 🙂

Reply
Rachna -

Sure, Soumya, I will. Meanwhile here are two ragi (finger millet) recipes if you like: http://www.rachnacooks.com/2015/02/16/ragi-chilla-ragi-pancake/
http://www.rachnacooks.com/2015/07/27/ragi-dosa/

Reply
kalaravi16 -

I love methi in any form! I make parathas but I have to try this, adding bajra and curd to the mixture. Yum yum!

Reply
Rachna -

I am sure you will enjoy this, Kala.

Reply
kalaravi16 -

I love methi in any form! I make parathas but I have to try this, adding bajra and curd to the mixture. Yum yum!

Reply
Rachna -

I am sure you will enjoy this, Kala.

Reply
Megala -

Its nice to add curd while making dough!

Reply
Rachna -

True. Thanks for visiting, Megala.

Reply
Megala -

Its nice to add curd while making dough!

Reply
Rachna -

True. Thanks for visiting, Megala.

Reply
Eli Ert -

Oh, they look really yum. Love parathas

Reply
Rachna -

Thanks, Eli.

Reply
Eli Ert -

Oh, they look really yum. Love parathas

Reply
Rachna -

Thanks, Eli.

Reply
Bikramjit -

OOOH yummylisciousssssss and perfect for a sunny day 🙂 with youghart or pickle …

Reply
Rachna -

Thanks. 🙂

Reply
Bikramjit -

OOOH yummylisciousssssss and perfect for a sunny day 🙂 with youghart or pickle …

Reply
Rachna -

Thanks. 🙂

Reply

Leave a Comment

Recipe Rating