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Methi Thepla Recipe

Methi Thepla- Delicious and flavorful fenugreek flatbread - a specialty from Gujarat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Roti,paratha,poori ,Breads
Cuisine: Gujarati Cuisine
Keyword: methi, methi paratha, thepla
Servings: 3 people
Author: Anjana Chaturvedi


  • 2 cup Whole Wheat Flour / Atta
  • 1 cup Gram flour/besan
  • 1.5 cup Fresh fenugreek/methi chopped
  • 1 tsp Green chili/hari mirch finely chopped
  • 1/2 cup Yogurt / Dahi
  • 2 tbsp Cooking oil or ghee
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/3 tsp Red Chili Powder/ Laal Mirch
  • 1/2 tsp Sugar / Chini
  • 1 tsp Salt / Namak


  • Take a big bowl and add both the flours and spices,mix well
  • Now add oil and rub and mix well in the flour.
  • Now add chopped chilies and fenugreek leaves and green chilies and gently mash the mixture.
  • Add yogurt and make a medium soft dough. (Add a few tsp of water only if needed, or use some more yogurt)
  • Cover the dough and keep aside for 15 minutes.
  • Knead the dough ,you can add some dry flour if it become little softer and sticky.
  • Make round balls of same size from the dough.
  • Dust the balls with dry flour and roll to make medium thick parathas/discs.
  • Place the paratha on a hot griddle and lightly cook from both the sides.
  • Now apply 1 tsp oil and gently press with a flat spoon and cook till golden spots start appearing on the side.
  • Turn the side and repeat the process and cook till it become golden from both the sides.
  • Remove the paratha from the griddle and serve hot.


Serving suggestions – serve with yogurt, pickle, or just with a cup of hot chai.