By Shreya Sarpal
February 26, 2026
Methi thepla recipe comes from Gujarati kitchens, where travel snacks must stay soft for hours. Fresh fenugreek adds a gentle bitterness that balances spices beautifully, making these rotis impossible to stop tearing straight off the tawa.
1 cup whole wheat flour ½ cup chopped fresh methi leaves 2 tbsp curd 1 tbsp oil ½ tsp turmeric powder 1 tsp red chilli powder ½ tsp cumin powder Salt to taste Water as needed
Combine flour, methi, spices, curd and oil in a mixing bowl.
Add water slowly and knead the dough until it is soft and smooth.
Rest the dough briefly so the theplas roll without cracking.
Roll thin discs and place on a hot tawa.
Cook both sides with little oil until light golden spots appear.