Oats, Juwar & Methi Thepla (Oats, Shorghum & Fenugreek leaves paratha)

Oats, Juwar and Methi Thepla are wholesome and delicious flatbreads made using oats, fresh fenugreek, sorghum flour and basic Indian spices. These are ideal for any time of the day, come together in 30 minutes and pairs so well with Keri No Chundo.

Oats, Juwar and Methi Thepla

We can't get enough of our Kathiyawadi Methi Thepla, another popular finger-licking Gujarati flatbread recipe that you must try at least once in your lifetime.

What is Thepla?

The meaning of 'Thep' is 'To Pat' basically in the gone by days these Gujarati flatbreads were made by tapping the fingers and then deep-fried in hot oil.

Because that method takes lots of time, people started using rolling pins to roll the flatbreads, also started shallow fry rather than deep fry, but the name remains the same THEPLA.

Thepla is famous in most of the Gujarati household, you can prepare in various varieties and create a healthy option too. 

Add any grain flour, vegetables and leafy green vegetables into whole wheat flour to enhance the flavour and add lots of nutritious value.

So, basically nowadays any Gujarati style flatbreads are known as Thepla. Plain Thepla is made with wholewheat flour and basic spices.

Many assume as soon as they hear the word thepla means it is going to be methi thepla, actually, it's not correct.  Only if the title says Methi Thepla or Methi Na Thepla and methi included in the ingredients.

It can be fortified with adding different flours like millet, sorghum, and besan.  By adding vegetables such as fenugreek, spinach, amaranth or bottle gourd you can enhance its nutrients, flavours and textures.

Oats, Juwar and Methi Thepla

✓ Rustic, wholesome and delicious

✓ Perfect for any time of the day

✓ Easy and quick recipe

✓ Can be stored for several days

✓ Ideal for lunch box, picnic or travelling.

Oats are higher in protein and healthy fats and lower in carbohydrates than most other whole grains.

◆ Oats help you feel fuller longer, which helps control your weight, also it helps in lowering the blood pressure.

Oats may help reduce your risk of type 2 diabetes since their soluble fibre helps control blood sugar. Early introduction of oats in children's diets may help reduce their risk of asthma.

◆ Juwar/Jowar aka Sorghum and white millet a cereal which is gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fibre, iron, phosphorus and thiamine.

Whole jowar kernels can be steamed, boiled, added to soups and stews or ground into a flour that can be used as a substitute for wheat flour in baked goods.

◆ Methi leaves or seeds is a rich reservoir of medicinal properties.

Methi contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids.

It also contains a compound dysgenic which has oestrogen-like properties, as well as steroidal saponins.

These compounds impart many benefits to methi – from being your beauty product to being an answer to your health problems!

What goes in Oats, Juwar and Methi Thepla

❶ Oats - you can use old fashioned oats, quick-cooking oats or instant oats.

❷ Juwar or Jowar flour - the English name for this is sorghum flour, easily available in any Indian grocery and major health shops. 

➌ Wholewheat or wholemeal flour 

❹ Besan aka gram flour -optional 

❺ Fresh fenugreek and coriander leaves, easily available in any Indian grocery and major British supermarkets. 

❻ Yogurt 

❼ Green chilli, ginger and garlic paste or minced

❽ Turmeric powder

❾ Sesame seeds

❿ Oil 

How to make Oats Methi Thepla? 

● Make a fine flour of oats in by grinding it in the coffee grinder. 

● Dry roast the besan in a kadai.

● In a plate or bowl combine all the ingredients along with 2 tbsp. oil.

● Knead the dough by using water.

● Divide the dough into equal portions and make balls.

● Roll out using a rolling pin with some dry flour.

● Heat the skillet or tawa and cook on both sides applying little oil.

Can I make this Oats thepla vegan?

Definitely, just use any dairy-free yogurt or omit totally and use lemon juice or amchoor powder. 

What to serve with Gujarati Thepla? 

As theplas are savoury and already packed with flavours, you can enjoy as it is but for a heavenly combination serve with Karak Chai, my personal favourite. 

They taste great with any pickle. Keri No Murabbo or Instant Stuffed Red Chilli Pickle and plain yogurt. 

How to store Gujarati Paratha?

These taste fabulous when they are hot and fresh, however, they store well for a couple of days in an airtight container at room temperature. 

If you want to freeze them, make sure first let them cool down totally then place them in the freezer-proof container placing butter paper between each thepla. 

Reheat it before consuming it.

You may freeze the dough in the freezer and thaw properly before making the thepla. 


Plate or bowl
Rolling pin
Wooden board or chakla 
Skillet or flat frying pan


Frozen methi can be used for this recipe, just thaw properly before adding it. 

If methi is not available use other green leafy such as spinach, dill or amaranth. 

Don't want to use jowar flour? Add bajra or ragi flour. 

You may omit garlic for Jain version, don't like the taste of it or making it for travelling. 

May add a pinch of sugar or jaggery powder for a unique taste. 

More Gujarati Thepla recipes for you to try

1. Tandrjo Keri Thepla - amaranth leaves and mango Thepla

2. Multigrain Butter Nut Squash Achari Thepla

3. Multigrain Dudhi Thepla  

You will need:-
  • 1 cup oats
  • 1 cup Juwar flour
  • 1 cup whole wheat flour ( I used wholemeal flour )
  • 2 tbsp. gram flour
  • 3-4 tbsp. green chilli, garlic and ginger paste
  • 1/2 cup sour yogurt
  • 1 tbsp. sesame seeds
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1 cup finely chopped fresh methi and coriander
  • 2 tbsp. oil + more for shallow fry
  • Little wheat flour for dusting.
Method :-
Grind oats into grinder till you get coarse flour.
Dry roast gram flour in a heavy-based pan for 4-5 minutes.
Now combine all the ingredients in a bowl with 2tbsp oil and knead a semi-soft dough with little water.
Divide the dough into small balls.
Heat the tava ( griddle ) on medium heat.
Dip one ball into the whole wheat flour to coat and roll it out into a thin disc.
Cook on the tava, apply very little oil both side equally and cook till light brown.
Serve hot with any pickle, chutney, yogurt or tea.


  1. Very healthy and delicious thepla.. Gorgeous presentation too!!

  2. I love thepla's.. They last longer too right.. Love the pics

  3. thepla looks very delicious & tempting. Will try this for sure. Which oats did you use here? The instant oats?

    1. Sushma, I used jumbo whole rolled oats from Jordan's.

  4. I've never heard of methi before, so I learned something new today :) And oats are one of my favorite cooking ingredients and they're wonderfully versatile for so many things...

  5. Too good. Very tempting to see methi teplas. Thanks for sharing.

  6. Everything was fine, except the looks. I did not achieve the color that your theplas have. What do you think I did wrong?
    Also given 3 cups of flour, I felt one cup of methi was too little to create the drama. That is a diffferent matter, But please tell me where I may have fallen short. I roasted the besan too.
    What is wholemeal flour? Maybe that?

    1. Wholemeal flour is dark in colour, almost like ragi flour, yes may be that is the reason. About methi depends on your taste, how much you want to add, I didn't wanted to kill other flavours of the flour.

  7. Thank you Jagruti....grateful for your reply.

  8. Loved these theplas.. delicious, healthy and wholesome. I am sure these will be super handy during long distance travel. Thanks for such a great share

  9. Such a healthy and hearty partha! My family is a big fan of paratha would live to try this for them.. thanks for sharing it with us!

  10. Got to try out this version of theplas with jowar and oats. Wholesome and healthy.

  11. Hi Hayley, I tried these theplas today and they will be an addition to. my breakfast recipe rotation. Perfect taste and love the addition of jowar. Thanks a lot for this recipe.

    1. Thank you Apoorva for trying this recipe, so happy to know that it turned out so well for you.
      Do try our other recipes in the future too 😊


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