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  • Writer's pictureAanal Kotak
    • Mar 20, 2018
    • 1 min read

Methi Thepla

Updated: Apr 10, 2019



Chef: Aanal Kotak

  • Recipe Servings: 4

  • Prep Time: 25 Minutes

  • Cook Time: 15 Minutes

Ingredients of Methi Thepla

  • Fresh fenugreek leaves (methi) chopped 1 cup

  • Whole wheat flour (atta) 1½ cups + for dusting

  • Salt to taste

  • Ginger-green chilli paste 1 tablespoon

  • Carom seeds (ajwain) 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Yogurt 1 cup

  • Oil 1 tablespoon

  • Ghee for basting

How to Make Methi Thepla

  1. Put fenugreek leaves in a parat. Add salt, ginger-green chilli paste, carom seeds, turmeric powder and chilli powder and mix well.

  2. Add flour and yogurt and mix well.Add little water and knead into a stiff dough. Add 1 tablespoon oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.

  3. Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.

  4. Heat a non-stick tawa and roast the theplas, turning sides and basting with ghee, till golden from both sides.

  5. Serve hot.

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