METHI PARATHA | THEPLA

Published : | Last updated : March 6, 2025 | By
methi roti1

I rarely make stuffed chapathi for dinner. Though i know its very easy n quick to make , i am not doing this often.At least this year i should try more varieties n post here.Nowadays i make thepla often in my kitchen as it is the only dish i know with methi leaves;).I don’t saute the leaves as it loses its nutrients.So i chop the leaves finely and add as it is.I use buttermilk instead of water as it gives mild tangy & softness to the thepla.Do try this recipe.It comes out very soft & tastes great with a simple onion raita !

INGREDIENTS
1 cup – 200ml
  • Wheat flour – 1 cup
  • Methi leaves – 1/2 cup
  • Buttermilk- as needed
  • Jeera OR ajwain seeds – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Dhania powder – 3/4 tsp
  • Garam masala powder – 1/2 – 3/4 tsp
  • Salt – As needed
  • Cooking oil – 1 tbsp
METHOD
  • Remove the leaves , wash it and chop roughly. Set aside.Whisk 2 tbsp of curd in 1/2 cup of water to make buttermilk.
  • In a wide bowl,take the flour , leaves ,cumin seeds or ajwain , red chilli powder , dhania powder , garam masala powder & salt. Mix it well. Then add the required buttermilk and a tbsp of oil to make a soft , pliable dough. Set aside for 30 mins.Then knead again for few minutes and make small balls of even size .

methi roti tile 1

  • Roll it to make a thin roti.Dust in the flour whenever necessary.Instead of rolling it , i used to pat it thin in a polythene sheet greased with oil. I have showed both the ways in pictures.
  • Cook both sides adding little oil ..Soft n yummy theplas are ready to eat !! Serve hot with raita & pickle ..

methi roti tile 2
thepla
Note
  • For variations , we can saute the methi leaves till it shrinks in size & then add to flour.
  • Sambar powder can used instead of red chilli pwd & dhania powder. Add 2 tsp of sambar powder for the above recipe.

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30 thoughts on “METHI PARATHA | THEPLA”

  16. Savi-Ruchi

    same pinch. I made lauki thepla this morning!
    BTW, what is that deep red thing in the small bowl? Is it a chutney/pickle?

    Reply
  21. lata raja

    Easily one of my preferred ways to add these leaves regularly. You have made it flavoursome with ajwain seeds and dhania powder.

    Reply
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