Methi Thepla

Recipe Categories: Indian

Methi Thepla

SERVING SIZE – 8 Thepla’s


  • Methi leaves – ½ cup
  • Wheat flour – 1 cup
  • Coriander leaves – 2 tbsp
  • Turmeric powder – ¼ tsp
  • Red chili powder – ½ tsp
  • Coriander powder – ½ tsp
  • Asafetida – 2 pinches (optional)
  • Cumin seeds – 1 tsp
  • Curd – 1 tbsp
  • Water – as needed
  • Salt – to taste


  • Remove the Methi leaves from the stem, wash it thoroughly.
  • Take  a Kadai, heat with few drops of oil and  saute the methi leaves until it gets shrunk and reduced in volume.

Making of Methi Thepla

  • Take a mixing bowl, add the Wheat flour, Turmeric Powder, Red Chili Powder, Coriander Powder, Curd, Methi leaves, Coriander leaves, Cumin seeds, Asafoetida and Salt. Mix it well.

Making of Methi Thepla

  • Then slowly add the water and knead the dough. Finally add few drops of oil and cover the dough. Keep it aside for 15 minutes.

Making of Methi Thepla

  • Take an equal size ball and roll it in. Heat the Tava/Skillet, add the rolled dough and toast it on medium flame. Flip over and add the few drops of oil and flip over to another side and again add few drops of oil. Take it out and keep in the hot pack.

Making of Methi Thepla Making of Methi Thepla

  • Serve the Methi Thepla hot with Raita and Pickle.  Or enjoy it with any Gravy/Kurma.

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