Methi Thepla

A delicious upgraded version of the chapatis but not exactly a paratha, theplas are different! The ultimate Gujarati staple, this Indian flatbread is wholesome – laden with spices and fenugreek leaves. It goes well with everything from tea, curd, pickle or even rolled up as is. A batch of theplas can last you a while (if refrigerated well). It’s a go-to meal by itself every time hunger calls.


  • 1 Cup Methi Leaves (fenugreek leaves)
  • 1 Cup Atta (whole wheat flour)
  • 1/4 Cup Besan (gram flour or chickpea flour)
  • 1/4 Cup Bajra Flour (pearl millet flour)
  • 1/4 cup Jowar Flour (sorghum flour)
  • 1/2 Inch Adrak (ginger) + 2 Green Chilies (make ginger green chili paste)
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Haldi Powder (turmeric)
  • 1/2 Teaspoon Jeera Powder (ground cumin)
  • 1/2 Teaspoon Dhaniya Powder (ground coriander)
  • Salt to Taste
  • 1 Tablespoon Oil
  • 4 to 5 Tablespoon Dahi (curd) or water for kneading
  • Oil (for roasting the theplas)


Prep: 10 minutes
Cooking: 15 minutes

  1. For kneading the dough – Rinse 1 cup methi leaves thoroughly in water. Then drain them and finely chop.
  2. In a mixing bowl, take 1 cup whole wheat flour, ¼ cup besan, ¼ cup bajra flour and ¼ cup jowar flour (if you don’t have other flour varieties, use just atta and besan).
  3. Add all the spices, herbs and chopped methi leaves. Mix well.
  4. Add curd or water, mix again and knead into a dough (add more curd or water, if required while kneading).
  5. Rolling the thepla – Make medium sized balls from the dough and roll them into very thin flatbreads of about 5-6 inches in diameter.
  6. Cooking the thepla – Grease a hot tawa, pan or skillet and place the thepla. Now grease the top side of the thepla and flip it. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  7. Serve methi thepla with plain yogurt or a lemon/mango pickle.