Multigrain Methi (fenugreek leaves) Thepla
A wholesome and nutritious Gujarati flatbread, Multigrain Methi Thepla combines the goodness of multigrain flours and fresh fenugreek leaves, making it a perfect meal for breakfast, lunch, or snacks. Packed with essential nutrients and flavors, this thepla is easy to prepare and incredibly versatile.

1 Piece
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Fiber: Promotes digestive health and prevents constipation.
Good Source of Iron: Methi leaves boost hemoglobin levels.
Diabetic-Friendly: Low glycemic index due to the use of multigrain flours.
Heart Health: Contains healthy fats from jowar and bajra flours.
Weight Management: Keeps you full for longer, aiding in weight control.
Immunity Booster: Packed with vitamins and antioxidants from fenugreek leaves.
90 kcal
in 46g
Protein:
3g
Fats:
2g
Carbs:
16g
Cholesterol:
0mg
Sodium, Na:
150mg
Potassium, K:
100mg
The multigrain methi thepla is a traditional Gujarati flatbread enriched with the goodness of fenugreek leaves and a blend of wholesome flours. Perfect for breakfast, lunch, or a travel snack, it’s both healthy and delicious.
Allergy Advice
This recipe contains Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
half cup Jowar Flour (Sorghum)
half cup Bajra Flour (Pearl Millet)
half cup Rice Flour
half cup Besan (gram flour)
1 cup Wheat Flour (Atta)
1 teaspoon Coriander seed powder
1 teaspoon Cumin seed powder
half teaspoon Turmeric Powder
1 teaspoon Red chili powder
half teaspoon Ajwain seeds
Salt as per taste
100 grams Methi Fenugreek Leaves
1 tablespoon Ginger - garlic paste
1 cup Hot water
Tips
Use fresh methi leaves for better flavor and texture.
Adjust spices to suit your taste preferences.
Store cooked theplas in an airtight container; they stay fresh for up to 2 days.
Pair with yogurt, pickle, or chutney for a complete meal.
Substitute flours based on dietary preferences or availability.
Directions
In a large bowl, combine all the flours, coriander seed powder, cumin seed powder, turmeric powder, red chili powder, ajwain seeds, and salt. Mix well to ensure even distribution.
Add the chopped fenugreek leaves and ginger-garlic paste to the dry mixture. Gradually add hot water in small portions and knead into a soft, pliable dough.
Cover the dough with a damp cloth and let it rest for 15–20 minutes. This allows the flours to absorb water and makes the dough easier to handle.
Divide the dough into 12 equal portions. Roll each portion into a smooth ball and flatten it slightly. Roll out each ball into a thin, circular thepla.
Heat a tawa or flat pan on medium heat. Place a rolled-out thepla on the tawa and cook until light brown spots appear. Flip and cook the other side, adding a few drops of oil or ghee if desired. Repeat with the remaining dough balls.
Notes
Those with gluten intolerance should avoid this recipe due to wheat content.
Fenugreek may cause mild gastric discomfort for some individuals if consumed in excess.
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