Methi Thepla

Methi Thepla is a Gujrathi dish. Thepla means paratha (stuffed flat bread). Methi (Fenugreek) has a bitter taste. In this recipe the bitterness is balanced with tangy yogurt and sugar. Thepla is a good option for kids tiffin. Vegetable and carbohydrate all in one dish. Thepla can be served with ketchup/plain yogurt.


Methi Thepla

Prep Time 20 minutes
Cook Time 30 minutes
30 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 3 People


  • 2 Cup Chopped Methi (Fenugreek) Leaves
  • 8 Garlic Cloves
  • 1/2 Cup Plain Yogurt
  • 2 Tsp Coriander Powder
  • 1 Tsp Cumin Powder
  • 1/2 Tsp Red Chili Powder
  • 1/2 Tsp Turmeric Powder
  • 1/4th Tsp Ajwain Seeds
  • 1 1/2 Cup Wheat Flour
  • 1 Tsp Sugar
  • Oil
  • Salt


  • Grate the garlic.
  • Take chopped fenugreek leaves in a plate. Add turmeric powder, coriander powder, cumin powder, red chili powder, sugar, ajwain seeds, yogurt, salt. 
  • Mix well and keep aside for 15 minutes.
  • Add wheat flour.
  • Knead into a dough. Keep aside for 15 minutes.
  • Roll a paratha with a rolling pin.
  • Roast on a tava applying oil on both sides.


I have added 1/2 tsp red chili powder as ajwain seeds also has a spicy taste however you can adjust the taste as per your liking.
This paratha tastes good even if you skip using garlic.
Generally you will not need additional water for dough kneading as yogurt and fenugreek leaves provides enough liquid. However you can add little water for kneading the dough.