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methi thepla

Methi Thepla | Methi Paratha Recipe

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.

Course Rotis | Parathas
Cuisine Gujarati, North Indian
Keyword methi thepla, methi thepla recipe
recipe methi thepla recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 peope
Calories 163 kcal
Author Rachna Parmar

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

  1. Mix the wholewheat, besan and bajra flours together.
  2. 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.
  3. Keep the dough aside for about 15 minutes.
  4. 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.

Recipe 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 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.