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Methi Thepla

Soft and flavourful methi thepla made with whole wheat flour and fresh fenugreek leaves. Light, healthy and perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Ready In 35 minutes
Total Time 35 minutes
Servings: 8 theplas
Course: Breakfast, Dinner, Snack
Cuisine: Gujarati, Indian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Whole wheat flour
  • 1 cup Fresh methi leaves, finely chopped
  • 3 tbsp Curd fresh
  • 1 tsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder adjust to taste
  • 1 tsp Cumin seeds
  • 1.5 tsp Salt adjust as needed
  • 2 tbsp Oil for dough
  • Water as required for kneading
  • Oil or ghee for cooking theplas

Equipment

  • Mixing bowl
  • Rolling Pin
  • Tawa

Method
 

  1. Add wheat flour, chopped methi, curd, ginger-garlic paste, turmeric, red chilli powder, cumin seeds, salt and oil to a mixing bowl.
  2. Mix everything with your hands. Add water little at a time and knead into a soft, smooth dough.
  3. Let the dough rest for 10 minutes.
  4. Divide the dough into small balls. Roll each ball into a thin circle like a roti.
  5. Heat a tawa. Place a thepla on it and cook till light brown spots appear. Flip and cook the other side.
  6. Apply a few drops of oil or ghee on both sides and cook until soft and golden.
  7. Repeat with remaining dough. Serve warm with curd or pickle.

Notes

You can add kasuri methi, sesame seeds or a little besan for extra flavour and softness.