Methi thepla served in a metal plate with chundo on top

Methi thepla recipe

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  • Author: Anushree Jayaram
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 30
  • Category: Parathas
  • Cuisine: Indian


Learn to make this delicious savory Indian flatbread that you can enjoy any time of the day. It preserves really well making it perfect for long-distance travel. 


  • 3 cups whole wheat flour
  • 1/2 cup yogurt
  • 1/3 cup oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon cumin seeds (jeera)
  • 1 tablespoon ajwain
  • 1 tablespoon fennel seeds
  • 1 tablespoon turmeric
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 12 garlic cloves, minced
  • 6 green chilies, finely chopped
  • 1/3 cup besan (Bengal gram flour), optional
  • 1/3 cup bajra (millet flour), optional
  • 6 cups methi leaves, rinsed and finely chopped
  • 1/4 cup water

1/2 cup olive oil for frying


  1. Mix together all the ingredients except methi leaves and water till they are well combined. Add methi leaves and knead the mixture into a dough using water as needed.
  2. Divide the dough into 30 equal sized balls.[Cover the dough while working with a damp cloth to prevent them for drying]
  3. Roll out each ball into a circle (roughly 5-6 inch diameter circle) dusting it with flour as needed to prevent them from sticking.
  4. Heat a griddle over medium heat. When it turns hot place the thepla.
  5. When one side starts to bubble up (approx 60 seconds later), flip it to the other side carefully pressing the thepla down with a cloth or a ladle to make sure it is fully cooked.
  6. Flip the thepla and add a teaspoon of oil to the pan and cook on both sides for about 15 seconds each. Use a spatula to press the edges to ensure the sides are cooked through.
  7. Serve hot with chundo.

Keywords: Methi thepla