By Akshara
March 1, 2026
Methi thepla is a loved Gujarati breakfast ideal for busy mornings. Prepared by kneading whole wheat flour with some fresh fenugreek leaves, it is a quick breakfast that is filling and also easy to carry.
1 cup whole wheat flour ½ cup fresh fenugreek leaves (methi), finely chopped 2 tbsp yoghurt (curd) 1 tbsp oil (for dough) ½ tsp turmeric powder ½ tsp red chilli powder ½ tsp cumin powder ½ tsp salt 2–3 tbsp water (for kneading) 2–3 tbsp oil (for roasting)
In a bowl, mix whole wheat flour, turmeric, red chilli powder, cumin powder, and salt to taste.
To this, add finely chopped methi leaves. This will add earthy flavour and nutrition to the thepla.
Add 2 tablespoons of yoghurt and 1 tablespoon of oil as they will help in keeping theplas soft and a little tangy.
Slowly add a little water and knead to make a smooth dough and pliable dough. Keep it for about 5 to 10 minutes.
Divide the kneaded dough to make small balls and roll out each to make thin, round-shaped parathas.
Heat the tawa and cook each thepla on a low flame from both sides until you see golden spots appear. Serve warm with pickles or a bowl of dahi.