This authentic Gujarati Methi Thepla is the ultimate recipe you need to make to impress any Gujju (Gujarati) in your life! These methi thepla are colourful looking flatbreads that are soft, delicate and subtly spiced with tons of fresh fenugreek leaves for that earthy aromatic flavour profile. They are the bread and soul of every Gujarati and have marked its way across India because of how easy it whips up and tends to have a long shelf life.
What is Gujarati Methi Thepla?
Gujarati thepla are a flatbread that are made with wheat flour, spices and fresh fenugreek leaves. The freshness of fenugreek leaves is what makes this signature dish so special, these leaves are generally bitter but once mixed with spices, sugar and flour they are very aromatic and cut down its bitterness releasing its earthy aromatic flavours.
They are so soft and flavourful that you can eat them as it is or with Masala chai. Most Gujaratis pack this for long trips in train rides, flights or even a simple breakfast, a versatile recipe you will always love!
Gujarati Thepla are made differently in every household, you can make them plain without any leafy greens or add other flours like bajra (pearl-millet flour), jowar (sorghum), adding yogurt or dudhi (bottle-guard) also helps makes them softer.
💚 Why you will LOVE Gujarati Thepla:
- Your Flavourful Travel Buddy – Stays Fresh for days! Has a longer shelf life.
- Soft & Fluffy – Not your average dry roti! This one’s got a personality and character 😉
- Dip It, Roll It, Love It – Goes with yogurt, achar, or chai – basically everything!
- Healthy-ish & Happy – Whole wheat + fenugreek + yogurt = tasty & nutritious!
🛒 Ingredients used in this recipe:
Notes and Substitutions:
- Spices used:
- turmeric powder
- cumin-coriander powder
- hing (asafoetida)
- garam masala
- sesame seeds
- salt and sugar
- If you don’t eat garlic then you can skip the garlic in this recipe.
- If you don’t have methi (fresh fenugreek leaves), you can skip it – they will be taste fine like as I said some make it plain too! However do try adding methi next time, you will love it more!
- Check out the FAQ section below in case you have any other questions!
💡Pro Tips for Success:
✅ Use Yogurt – It keeps the thepla soft and adds a slight tangy taste.
✅ Rest the Dough – Let it sit for at least 15-20 minutes for better texture.
✅ Don’t Skip Oil – Adding a little oil to the dough makes it extra pliable and prevents dryness.
✅ Roll Thin & Even – Too thick = chewy, too thin = crispy. Find that perfect middle ground!
✅ Medium Heat is Key – Cooking on too high heat can make them hard; medium heat keeps them soft.
✅ Press While Cooking – Use a spatula to gently press the edges for even cooking.
Step by Step Instructions for Gujarati Methi Thepla:
- Mix – Combine all ingredients in a large bowl. Gradually add water (flour varies depending on age and make, so adjust water as needed). The dough should be soft and allow it rest for at least 15-20 minutes.
- Roll – Make medium-sized dough balls, dust with flour, and roll evenly. Add extra sesame seeds if you like!
- Cook – Place on a hot tawa and cook both sides with oil to your liking.
- Enjoy – Serve with chai, achar, or eat as is – it’s delicious!
🤔FAQ on Gujarati Methi Thepla:
Yes! You can replace it with bottle gourd (lauki aka dudhi) instead – it also keeps it softer for longer.
I wouldn’t recommend skipping it unless absolutely necessary or due to health reasons. Sugar helps balance flavors and reduces the bitterness of fresh methi. You can adjust the quantity to your preference – our sugar is mild, so we used 4 tsp, but feel free to use less.
Absolutely! Try spinach, grated bottle gourd (lauki), or even plain masala thepla without greens.
Some of the possible reasons your thepla may be dry is there’s too little oil in the dough – Try adding a bit more oil in the flour when you knead and also rub oil over it when you let it rest.
The other reason could be rolling it too thin or overcooking on high/very low heat. You want to cook it on medium heat and add little oil both sides when cooking it.
Let them cool completely, then store in an airtight container. They stay fresh at room temp for 2-3 days and up to a week in the fridge.
Yes! Stack them with parchment paper in between and freeze in an airtight bag. Reheat on a tawa for best results.
Chai, achar aka athanu (pickle), yogurt, green chutney, sweet mango pickle called chundo or even a simple potato sabzi pair well!
😍 More Gujarati Recipes?
We love Gujarati food so check out our favourites here:
- Mom’s Special Gujarati Dal – You will be surprised at how good this tastes!
- Gujarati Kadhi – This 20 minute recipe is a keeper when you want a light but satisfying meal.
- Bhinda nu Shaak (Stir-fry Okra) – Perfect for quick weeknight dinners!
- Khatta Moong ni Kadhi – Just like Kadhi but with moong lentils making it more filling!
👋 Conclusion
I hope you loved reading through this Gujarati thepla recipe and feel inspired to make it in your kitchen! Your Gujju gang will be proud of you!
Made this recipe? Please consider leaving a review or comment below. This helps more readers find my content. You can also send me a DM on my Instagram letting me know your thoughts, I’d love to hear from you xoxo
The Easiest Gujarati Methi Thepla
Ingredients
- 1.5 cup whole wheat flour
- ¼ cup yogurt
- 2 cups chopped methi (fresh fenugreek leaves) – see notes 1 and 2
- 1 tablespoon oil
- ¾ cup water
Spices:
- 1 teaspoon cumin-coriander (dhana-jeeru) powder
- ½ teaspoon ajwain
- ½ teaspoon turmeric (haldi)
- 2 teaspoon sesame seeds (til)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon garam masala
- ¼ teaspoon asafoetida (hing)
- 3 green chillies
- 1 teaspoon salt
- 4 teaspoon sugar our sugar is mild so we used more.
Instructions
- Wash the fresh methi thoroughly at least twice to get rid of any soil and dirt and chop it finely to make rolling easier. (See Tips in Notes).2 cups chopped methi (fresh fenugreek leaves) – see notes 1 and 2
- In a large mixing bowl, combine all dry ingredients mentioned above including yogurt while gradually adding water (flour varies depending on age and make, so adjust water as needed). The dough should be soft and allow it rest for at least 15-20 minutes.1.5 cup whole wheat flour, ¼ cup yogurt, 1 tablespoon oil, ¾ cup water, 1 teaspoon cumin-coriander (dhana-jeeru) powder, ½ teaspoon ajwain, ½ teaspoon turmeric (haldi), 2 teaspoon sesame seeds (til), 1 teaspoon ginger-garlic paste, ½ teaspoon garam masala, ¼ teaspoon asafoetida (hing), 3 green chillies, 1 teaspoon salt, 4 teaspoon sugar, 2 cups chopped methi (fresh fenugreek leaves) – see notes 1 and 2
- Make medium-sized dough balls, dust with flour, and roll evenly. Add extra sesame seeds once rolled if you like!
- Place on a hot tawa and cook both sides with little oil to your liking.1 tablespoon oil
- Place ready made thepla in a container with a tissue paper below to absorb any excess oil or moisture keeping them fresh. Serve with chai, achar, or eat as is – it’s delicious!
Video
Notes
- Fresh Methi Quantity – In my recipe I like it with more methi so I used a bunch which after cleaning yields about 2 cups but you can feel free to use 1 cup or a handful if you’d prefer that way.
- When chopping washed fresh methi – remove any thick stems and use only the leaves and tender stems. Make sure to finely chop the tender stems to prevent the thepla from tearing while rolling it.
- Use Yogurt – It keeps the thepla soft and adds a slight tangy taste.
- Rest the Dough – Let it sit for at least 15-20 minutes for better texture.
- Don’t Skip Oil – Adding a little oil to the dough makes it extra pliable and prevents dryness.
- Roll Thin & Even – Too thick = chewy, too thin = crispy. Find that perfect middle ground!
- Medium Heat is Key – Cooking on too high heat can make them hard; medium heat keeps them soft.
- Press While Cooking – Use a spatula to gently press the edges for even cooking.
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