Methi Thepla  is a popular Gujarati flat bread. These are easy to make soft and flavourful spiced paratha type. These parathas made soft with the addition of gram flour in it and flavoured with methi leaves and spices. Simple to make soft paratha perfect for travel as it has long shelf life. A famous food from Gujrat  as famous like Dhoklas.

      You can have them with tea as a snack or as a breakfast, lunch or dinner. Perfect food to eat at any time a day. So falvourful spiced paratha. I still remember my neighbour preparing this theplas for picnics and for travel. She used to tell that the best food to carry for train travels as it wont spoil for 2-3 days.


Wheat Flour- 1.5 cups
Gram Flour/ Chick pea flour- 2 tablespoon
Methi/ Fenugreek leaves- 3/4 cup(1 bunch)
Turmeric powder- 1/2 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1/2 teaspoon
Cumin powder/ seeds- 1/2 teaspoon
Oil- 2 teaspoons
Salt- to taste


  • Remove the methi leaves from the stalk and wash them in a big bowl of water. You can see sand settled at the bottom of the bowl.
  • Takeout the leaves and allow to dry by spreading on top of news paper or a wide plate.
  • Heat a pan a wilt the methi leaves lightly for about thirty seconds. Do not roast them.(See picture)(wilting reduces the bitterness mixing into the whole dough, and methi leaves cooks well inside the thepla)
  • In a bowl add wheat flour, gram flour, methi leaves, turmeric powder, chilli powder, coriander powder, cumin powder/ seeds, oil and salt. 
  • Dry mix them; add water little by little and make a dough.
  • No need to massage the dough. As the dough has gram flour in it dough is soft and pliable so no need for resting time too.
  • Divide the dough into 7-8 lemon sized balls.
  • Spread them in to thin theplas on a flat surface spinkled with atta.
  • Heat half a teaspoon of oil in a flat pan and cook the both sides of theplas till it gets golden brown blisters.
  • Note: This theplas has longer shelf life of 2-3 days than other parathas. So it is best for long travels.

Methi Paratha