How Much Protein is in a Methi Thepla?

December 15, 2025 •

3 min read

Typically, a single homemade methi thepla contains about 1.5 to 3.5 grams of protein, although this varies depending on the recipe and size. This traditional Gujarati flatbread, made with whole wheat flour and fenugreek leaves, is popular for its savory taste and nutritional benefits.

Quick Summary

The protein level in methi thepla depends on the recipe and serving size, with homemade versions ranging from 1.5g to over 7g. Adding ingredients like besan or yogurt can improve its protein profile.

Key Points

Variable Protein Content: The protein in methi thepla can range from 1.5g to over 7g per serving, depending on the recipe and size.
Primary Protein Source: Whole wheat flour (atta) is the main source of protein.
Protein-Boosting Ingredients: Gram flour (besan), yogurt, or lentils increase protein.
Rich in Fiber and Nutrients: Methi thepla is a good source of fiber from fenugreek leaves, which aids digestion and promotes satiety.
Versatile and Healthy: This flatbread is a nutritious option for breakfast, snacks, or travel.
Easily Customizable: Recipes can be adapted to be gluten-free using millet flours like jowar or bajra.

Protein Power of Core Ingredients

The protein in methi thepla comes from its ingredients, and the quantity is determined by the proportions used. While the fenugreek leaves add a modest amount, the majority of the protein is supplied by the whole wheat flour.

Whole Wheat Flour (Atta)

Whole wheat flour, or atta, is a nutritious choice compared to refined flour, as it includes the bran and germ of the wheat grain. On average, 100g of whole grain wheat flour contains around 13.2g of protein, providing a base for the thepla's protein count. The amount of flour used in the dough will directly impact the total protein of the final product.

Fenugreek Leaves (Methi)

Fresh fenugreek leaves add fiber, vitamins, and minerals to the thepla. They provide about 4.4g of protein per 100g of leaves. Chopped and mixed into the dough, they boost the nutritional value.

How to Supercharge the Protein in Your Thepla

To increase the protein content of methi thepla, additions can make a difference. These recipe tweaks boost nutrition and can improve the texture and flavor.

Add Gram Flour (Besan): Mix a small portion of gram flour (besan) with the whole wheat flour. Besan is known for its high protein content and adds a robust, nutty flavor to the flatbread.
Use Yogurt or Buttermilk: Kneading the dough with yogurt contributes protein and calcium and results in a softer thepla. The curd adds a tangy flavor and improves texture.
Incorporate Lentil or Pulse Powder: Add a few tablespoons of roasted lentil powder, like moong dal powder. This technique, used to create pulse-based theplas, can increase the protein per serving.
Mix in Paneer or Tofu: Knead a paste of paneer or tofu into the dough for a high-protein version. This method can yield a higher protein-per-serving value.

Thepla vs. Roti: A Protein Comparison

A comparison of a standard methi thepla to a plain roti highlights the nutritional benefits of including fenugreek and other ingredients. The table provides an approximate comparison of the protein content per single, small serving.


Feature	Plain Whole Wheat Roti	Standard Methi Thepla	Protein-Boosted Methi Thepla
Primary Ingredients	Whole Wheat Flour	Whole Wheat Flour, Fenugreek Leaves	Whole Wheat Flour, Besan, Yogurt, Fenugreek Leaves
Protein per Serving	~1.5g	~1.5 - 3.5g	~7g+
Fiber per Serving	~1.5g	~1.8g - 2.8g	~3g+
Flavor Profile	Neutral	Savory, mildly bitter from methi	Nutty, tangy, savory
Digestibility	Good, aided by whole wheat	Good, aided by fenugreek fiber	Excellent, with added besan/yogurt

Nutritional Benefits Beyond Protein

Beyond protein, methi thepla offers health benefits, mainly from its fenugreek content. The leaves contain fiber, vitamins, and minerals that aid digestion, boost immunity, and regulate blood sugar. The fiber promotes satiety, making it useful for weight management. The anti-inflammatory properties of fenugreek also support overall health. Whole wheat flour adds complex carbohydrates for sustained energy, making it a filling meal option. For sodium intake, control the salt and add flavor through spices like cumin and coriander. To explore the benefits of fenugreek leaves, refer to additional resources on its properties.

Conclusion

The protein content of methi thepla depends on the recipe. While a standard version offers a moderate amount of protein, this can be increased by adding high-protein ingredients like gram flour, yogurt, or lentils. By controlling the ingredients, you can make this flatbread a more nutritionally dense meal, tailored to your dietary goals. Its combination of fiber, vitamins, and minerals makes it a healthy and satisfying choice.

Frequently Asked Questions

While the protein content of a basic methi thepla is moderate, it is not typically classified as a high-protein food. However, the protein can be substantially increased by adding ingredients like gram flour (besan), yogurt, or paneer.

The simplest way to boost the protein is to add some gram flour (besan) to the whole wheat flour when kneading the dough. Using yogurt or a paste of paneer or tofu can also be highly effective.

Yes, methi thepla can be beneficial for weight loss. Its high fiber content from fenugreek leaves keeps you feeling full for longer, which helps reduce overall calorie intake.

A standard methi thepla generally has a slightly higher protein content than a plain roti due to the addition of fenugreek leaves and sometimes other ingredients like gram flour or yogurt. However, the exact difference depends on the recipe.

Yes, you can make methi thepla gluten-free by substituting whole wheat flour with other millet-based flours like jowar (sorghum) or bajra (pearl millet).

Yes, adding yogurt to the dough can reduce the shelf life of the thepla, especially when stored at room temperature. For longer storage, it is recommended to omit the yogurt from the recipe.

The primary source of protein in a basic methi thepla is the whole wheat flour (atta). Fenugreek leaves contribute additional protein and a host of other nutrients.