Gujarati Methi Thepla Multigrain
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Multigrain atta kneaded with methi and spices into soft theplas — classic Gujarati travel bread.
Thepla is the Gujarati travel food: soft, spiced flatbreads that stay good for days without a fridge. Fresh methi gives them a slight bitterness, and curd in the dough keeps them soft.
Ingredients
How to Make It
Knead soft dough.
Roll thin theplas.
Cook light oil both sides.
Nutrition per serving
* Approximate values per serving
Health Benefits
Greens-enriched flatbread that keeps well. Keep cooking oil light; great with pickle curd.
Mixing besan with atta adds protein and a nutty flavour, and the greens add bulk to the dough without extra fat.
Pro Tips
- →Soft dough.
- →Thin roll.
- →Stack warm.
- →Wash and dry the methi well, extra water makes the dough sticky.
- →Add a spoon of oil to the flour before water so the theplas stay soft.
- →Roll thin and cook on a hot tawa with a few drops of oil.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Whole wheat flour: about 340 kcal; Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Jowar mix.
- 2Til seeds.
- 3Add a little bajra or jowar flour to the mix for a more rustic thepla.
Frequently Asked Questions
You Might Also Like
Get a Personalised Diet Plan
4.9★ on Google • 7,000+ clients helped
