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Methi Thepla or Dhebra-Fenugreek Leaves Bread

bhavnaskitchen's picture
Many of you must have a question, what is the difference between thepla and dhebra. Well, traditionally, dhebra is made from jowar or bajra flour where as thepla is made from wheat flour. Dhebra is patted with hand and thepla is rolled. Dhebra is fried and thepla is baked on tava with a little or no oil. But if I don't wish to fry dhebra, you can just bake like thepla and it tastes just as great as fried dhebra. Both taste great and very versatile for travelling since both have a long shelf life.
Dry ingredients for the dough
  Wheat flour/Whole wheat flour 1 Cup (16 tbs)
  Corn flour 1⁄4 Cup (4 tbs)
  Jowar flour 3⁄4 Cup (12 tbs)
  Sugar 1 Tablespoon (Optional)
  Salt 1 Teaspoon (Use according to your taste)
  Semolina 2 Tablespoon
  Turmeric powder 1⁄2 Teaspoon
  Sesame seeds 1 Tablespoon
  Baking powder 1 Teaspoon (Optional)
  All purpose flour 1⁄4 Cup (4 tbs) (For dusting while rolling the dough)
Wet ingredients for the dough
  Fenugreek leaves 1⁄4 Cup (4 tbs), chopped finely
  Yogurt 2 Tablespoon
  Oil 2 Tablespoon
  Ginger paste 1⁄2 Teaspoon
  Garlic paste 1⁄2 Teaspoon
  Green chili paste 1⁄2 Teaspoon
  Water 2 Tablespoon
For frying the methi thepla
  Oil 1 Cup (16 tbs) (For deep frying)

1. Take a bowl, add into it wheat flour, corn flour, jowar flour, sugar, salt, semolina, turmeric powder and sesame seeds. Mix the dry ingredients well.
2. To this add, finely chopped fresh fenugreek leaves, yogurt, oil, ginger, garlic and green chili paste. Mix to combine all the ingredients well.
3. Slowly add water (one tablespoon at a time) and knead to get a soft dough.
4. Once the dough is ready, cover it and let it rest for at least 15 to 20 minutes.

5. Take small portions of the dough, flatten between your palms, dust with a little flour and roll neither too thick nor too thin.
6. The rolled thepla may be roasted or baked on a pan/tawa, flipping sides until done. Drizzle some oil on the edges if required.
7. An alternate option the chef suggests is deep frying the thepla. A little smaller size thepla are rolled out or pressed with your palms and deep fried until golden brown.

8. Serve the theplis as a snack at tea time.

For gluten-free option, use chick pea flour or rice flour instead of wheat flour.

Recipe Summary

Difficulty Level: 
Deep Fried
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Gujarati snack lovers will again enjoy this tasty snack. It is called methi dhebra in Indian cuisine. They are so tasty and easy to make. You can serve with tea, as they taste great with Indian tea. I'm sure your family and friends will love it. So don't forget to check out the video.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 273 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 0.65 mg0.22%

Sodium 406.4 mg16.9%

Total Carbohydrates 39 g13.1%

Dietary Fiber 4.6 g18.6%

Sugars 2.8 g

Protein 6 g12.2%

Vitamin A 1.8% Vitamin C 0.27%

Calcium 10.1% Iron 11.2%

*Based on a 2000 Calorie diet

Methi Thepla Or Dhebra-Fenugreek Leaves Bread Recipe Video