Methi Thepla / Fenugreek Leaves Flatbreads

A very popular & healthy flatbread / Rotis with Fenugreek leaves or Methi – Theplas from Gujarat.

Methi Thepla / Fenugreek Leaves Flatbreads

My husband swears by this humble dish and calls it “Life Saver”.

A frequent traveler, often abroad, he finds it difficult to eat bread or cornflakes everyday for breakfast which unfortunately vegetarians (strictly no eggs too) go through. My husband needs his traditional healthy breakfasts likes upma, poha, idlis, dosas etc but unfortunately doesn’t find that on the breakfast menu. I therefore pack a lot of theplas (for visits up to 7 days) along with other dry snacks in small packets so that he can carry and eat them whenever hungry even when travelling locally.

Methi leaves (Fenugreek) in Mumbai is available through out the year so it’s not very difficult to make it. All you need is some whole wheat flour and you are sorted.

These leafy greens are not only tasty but are healthy too. Excellent for diabetics. It has high iron content which helps in curing anemia. Methi is fibre rich and hence good for people suffering from constipation. So keep adding these greens to your parathas, dals or stir fries to ensure your daily nutrition intake.

One of our favourite combinations is to have Theplas with some Masala Chai .. Tastes yum!!

Recipe for Methi Theplas (Fenugreek Flat Breads)

Serves at least 8 nos. small sized theplas or rotis

(Total time taken – 1 hour approx. which includes 30 mins of resting the dough & 15 mins of preparing the flatbreads & 10 mins of prep work)

Ingredients –

1. Whole Wheat Flour – 1 cup

2. Methi / Fenugreek Leaves – ½ cup (washed, dried and; finely chopped)

3. Ajwain / Carrom Seeds – 1 tsp

4. Sesame seeds – 1 tsp (white)

5. Salt – ½ tsp

6. Hing – one pinch

7. Turmeric Powder – ½ tsp

8. Red chilly powder – ½ tsp

9. Oil – 1 tsp + few drops for cooking rotis

10. Water as required for kneading the dough

Method –

1. In a bowl, take all the above ingredients and add water as required to knead a soft dough. Rest the dough for 15 mins.

2. Add 1 tsp oil and knead for another 5 minutes and keep this dough aside for 10 mins. Kneading twice will ensure the theplas turn soft especially when u are making it for travel.

3. Take small portions of the dough and make flatbreads by dusting with whole wheat flour.

4. Cook the rotis (both sides) on a hot non-stick tava with few drops of oil.

5. Serve with curd, pickles or some raita.

Tips / Notes –

  • In case you are making this for travelling purpose, add more oil in the kneading process & use less flour to dust your rotis.
  • Add few more drops of oil to cook your rotis and cool them completely before packing them.
  • Avoid aluminium foil and pack them in butter paper or parchment paper and in ziplock bags for travel.

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Vidya Narayan

Views: 829

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Its an all time favorite! Thanks for the tips. Never thought of wrapping theplas in parchment paper. Have always been wrapping them in foil so far. Point noted. 🙂

  2. I also use curd and milk cream at times to knead the dough. I feel it makes the theplas softer. Gujjus also add a bit of sugar to make it a bit sweet (very little) n salty.

    One of my all time favourite gujju snack cum meal. Tastes amazing with curd or even chhunda (gujju sweet pickle similar to moramba)

    Loving your recipes as always Vids. Looking forward for more of them

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