Methi Thepla is a popular Gujarati flatbread made with fenugreek leaves, whole wheat flour, and a blend of spices. It is a flavorful and nutritious dish that is often enjoyed for breakfast or as a snack.

To make Methi Thepla, start by combining whole wheat flour, chopped fenugreek leaves (methi), and various spices in a mixing bowl. Add yogurt, oil, and water to form a soft dough. Let the dough rest for about 15-20 minutes.

Divide the dough into small portions and roll out each portion into a thin, round disc using a rolling pin and some dry flour.

Heat a tawa or griddle over medium heat and cook the rolled theplas on both sides until golden brown spots appear. Apply oil or ghee on both sides while cooking for a crispier texture.

Once cooked, remove the theplas from the griddle and serve them hot. Methi Theplas are often enjoyed with pickle, yogurt, or any favorite side dish.

Methi Thepla is not only delicious but also nutritious. Fenugreek leaves are a good source of dietary fiber, vitamins, and minerals, and whole wheat flour adds to its nutritional value.

Methi Thepla can be made in advance and stored for a few days, making it a convenient option for packed lunches or picnics. It is a versatile dish that can be customized by adding other ingredients like grated vegetables or spices according to personal preference.