Wholesome Methi Thepla Recipe with a Protein Boost

Fresh methi, coriander and green chillies give these theplas a savoury, herby flavour, while whole wheat flour creates the familiar soft and hearty base. Turmeric, red chilli and cumin add just enough spice to make each bite fragrant.

Unflavoured Horlicks Protein Powder blends into the dough without changing the traditional methi thepla flavour. Served warm with curd, chutney or a simple vegetable accompaniment, these theplas make a practical breakfast or light meal.

Methi Thepla Recipe at a Glance

Protein Approximately 12 to 14g per serving
Fibre Approximately 5 to 6g per serving
Calories Approximately 250 to 300 kcal per serving
Prep Time 15 minutes
Cook Time 15 minutes
Serves 3
Recipe Type Thepla, Breakfast
Dietary Vegetarian; contains gluten

Note: Nutrition values are approximate and may vary depending on the ingredients and quantities used.

WHAT YOU'LL NEED INGREDIENTS

1 sachet Unflavoured Horlicks Protein Powder

1 cup whole wheat flour

1 cup chopped methi leaves

1 tsp chopped green chillies

1 Tbsp chopped coriander

½ tsp turmeric

½ tsp red chilli powder

½ tsp cumin seeds

Salt to taste

Water as needed

Oil for cooking

How to Make Methi Thepla

Mix the flour, methi and spices into a soft dough, then roll and cook the theplas on a hot pan until lightly browned.

Step 1

Step 1: Prepare the Dough

Add the whole wheat flour, chopped methi leaves, green chillies, coriander, turmeric, red chilli powder, cumin seeds and salt to a mixing bowl. Add the unflavoured Horlicks Protein Powder and mix everything together.

Step 2

Step 2: Knead the Dough

Add water gradually and knead until you have a soft, pliable dough. Let the dough rest for a few minutes so the flour and methi can settle into the mixture.

Step 3

Step 3: Roll the Theplas

Divide the dough into equal portions and roll each portion into a thin, round thepla using a little flour if needed to prevent sticking.

Step 4

Step 4: Cook Until Lightly Browned

Heat a pan over medium heat and place a rolled thepla on it. Cook until small bubbles appear, then flip and cook the other side. Apply a little oil and cook both sides until lightly browned. Repeat with the remaining dough.

Why This Recipe Works

Methi gives the theplas their characteristic earthy, slightly bitter flavour, while coriander and green chilli add freshness and heat. Whole wheat flour provides the structure needed to roll the dough, and the spices bring out the flavour of the greens as the theplas cook.

Unflavoured Horlicks Protein Powder fits naturally into the dough because it does not introduce an additional flavour profile. Mixing it thoroughly with the flour before adding water also helps distribute it evenly throughout the theplas.

 Smart Protein Upgrades

  • Serve with plain curd: A bowl of curd makes a cooling accompaniment to the spicy methi and chilli flavours while adding another source of protein.
  • Pair with roasted chana: A small portion of roasted chana adds crunch and plant based protein alongside the soft thepla.
  • Add a paneer filling: Crumble lightly seasoned paneer into a cooked thepla and roll it up for a more substantial protein rich meal.

Cooking Tip

Methi leaves release some moisture as they sit with the flour, so add water gradually while kneading. This helps you avoid making the dough too soft or sticky and makes the theplas easier to roll.

Frequently Asked Questions

Can I use dried methi instead of fresh methi leaves?

Fresh methi is recommended for this recipe because it provides moisture and the characteristic flavour of methi thepla. Using dried methi would change the texture and flavour of the dough.

Why is my thepla becoming hard?

Avoid adding too much flour while rolling and do not overcook the theplas. Cook them over medium heat until they are done and lightly browned, then remove them from the pan.

What can I serve with methi thepla?

Methi thepla pairs well with plain curd, chutney or roasted chana. For a more filling meal, you can also serve it with a paneer based accompaniment.
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