Methi Thepla/Roti

Last week, everything came together to make it a perfect day to make Methi theplas. An unusually cold evening, an empty stomach, and fresh bunches of methi at the local grocery store. Methi thepla is one of my favorite gujarati dishes. Whenever I see fresh methi, I think of methi theplas and methi theplas take me back to immaculate gujarati kitchens with shiny stainless steel containers, round clay pots filled with water, and of course the famous roti and pickles dabba. When the theplas are being made, they fill the kitchen with an aroma that will whet anyone’s appetite. Left over theplas become a great breakfast item the next day. I always  look forward to having them with my morning tea.

This recipe is  blogged especially for my south indian friend Shanta who loves these theplas and had been asking me for the recipe.

2 cups wheat flour
1 table spoon besan (optional)
1 bunch fresh methi/fenugreek leaves  finely chopped (approx. 2 cups)
7-8 small green chilies cut finely (use less if you prefer mild rotis)
4 table spoon oil
1/2 tea spoon turmeric
1/2 tea spoon red chili powder (use less if you prefer mild rotis)
1 table spoon sesame seeds
3/4 tea spoon sugar
1 tea spoon salt
1/4 tea spoon hing/asafoetida (optional)
1 cup water


Mix wheat flour, besan and salt.
Add oil and mix well into the flours.
Mix in the rest of the ingredients except water
Now sprinkle about 3/4 cup of water all over the flour and knead into a smooth dough. If you are very comfortable with rolling rotis, you can add 1/4 more cup of water and knead it again. Keep the dough aside for about 1/2 hour.

When ready to make the theplas, take a golf-ball size dough and roll into a thin roti. You will need some extra wheat flour on the side to sprinkle on the rotis to roll them and to keep them from sticking to the surface. (Seasoned Indian cooks, please don’t get offended at this. This tip is only for the sweet and innocent beginners!)
Heat the roti on a medium hot tava for about 15-20 seconds. Smear 1/4 tea spoon of oil on roti and flip it. Smear oil again on the other side of the roti and keep on the tava until brown dots appear all over the roti. (another 15-20 seconds or so)

Note: Keep the tava reasonably hot while making rotis. Typically these rotis are not kept for more than a minute on the tava.

This recipe makes about 24 theplas and will stay fresh for at last 2-3 days on counter.

A Simple Gujarati menu Suggestion:
Methi Thepla
Cabbage or eggplant curry
Gujarati Kadhi
Sweet pickle


16 Responses to “Methi Thepla/Roti”

  1. Anonymous Says:

    how to make them so thin ??

  2. creativechanges - Conversational hypnotherapy Says:

    They are indeed scrummy, well at least my two girls love them.


  3. Sharmilee Says:

    Nice collection of recipes with neat pics!

  4. pelicano Says:

    These look really lovely, Anupama! I had never heard of these until last year, when a friend was visiting Ahmedabad for the first time and took photos of these stacked up in a shop. My mouth was watering then as it is now. Will be trying your recipe soon.

  5. Volt Says:

    Cool Recipes from all over the world. Create meals that will wow your friends and family over? Don’t reinvent the wheel, make proper use of it!

  6. Varsha Says:


    I made these and they came out so yummy. Thank you so much for posting.

  7. Aps Says:

    U kno i had tasted these 5 yrs bac when one of my gujju fren had brought this… I must try them again…nd this time prepare it myself :)…. thank u for the reipe 🙂

  8. Mythreyi Dilip Says:

    First time here, u have got a lovely space Anu!
    Methi roti looks delicious, sure to melt in mouth:)

  9. Ambica Says:

    These look awesome. Will you please post a recipe for kadhi?Your blog is an awesome resource.

  10. Mona Says:

    Anupama, the flavor of fresh methi is one that I really love. Methi theplas are new to me. Thanks for sharing! I will try them out sometime.
    Happy holidays to you too!

  11. malluspice Says:

    yummy. u don’t add jowar to this? a friend gave me a recipe which has jower and no besan.:) and lots of garlic and yogurt.

    • Anupama Krishnamurthy Says:

      Yes, there are so many variations of this recipe and I have enjoyed every version. I like to keep the methi roti as simple as possible to keep the taste of methi as strong as possible. Also, if you are eating this with a curry, your meal won’t get overwhelmed with spices.

      Thanks so much for dropping by and leaving your comment.


  12. Lata Raja Says:

    I use suji instead of besan flour. I concur the fresh aroma that surrounds the kitchen is jsut too good to miss.

  13. chitra Says:

    super.. Looks so thin and nice 🙂

  14. Sharmila Says:

    Methi theplas are an alltime favourite. I usually make them as parathas … and that is a lovely menu. 🙂

  15. Madhu Says:

    Methi rotis are looking delicious.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: