By Akshara
November 7, 2026
Methi thepla is a wholesome, spiced Gujarati flatbread made with fresh fenugreek leaves, whole wheat flour, and aromatic traditional seasonings. Packed with iron and earthy flavors, the fresh greens are kneaded directly into the dough alongside yogurt and spices to keep the flatbreads exceptionally soft. Cooked in pure ghee, these flavorful flatbreads stay fresh for days, making them an ideal choice for travel, tiffin boxes, and everyday healthy breakfasts.
2 cups whole wheat flour (gehun ka atta)  1/4 cup gram flour (besan)  1.5 cups fresh fenugreek (methi) leaves, washed and finely chopped  2 tablespoons plain yogurt  1 teaspoon ginger-green chilli paste  1/2 teaspoon turmeric powder  1 teaspoon red chilli powder  1 teaspoon ajwain (carom seeds)  Salt to taste  Pure ghee for cooking
Combine the whole wheat flour, gram flour, chopped fresh methi leaves, yogurt, ginger-green chilli paste, turmeric, red chilli powder, ajwain, and salt in a large bowl.
Knead the ingredients gradually with warm water into a soft, smooth dough, then cover and let it rest for fifteen minutes.
Divide the dough into equal-sized balls, dust with dry flour, and roll each ball out into a thin, even circle on a rolling board.
Cook the rolled thepla on a hot griddle (tawa) on medium heat, brushing generously with pure ghee on both sides and flipping until golden brown spots appear.