Thepla Methi

  • Thepla Methi
    Author : Reena


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    They are light as well as healthy. a good snack for children who don’t like greens, especially fenugreek….. this way you can incorporate some greens in their diet. along with fenugreek you can also add some other greens like spinach or amaranth in the dough.


    1 cup whole wheat flour/atta
    1 cup gram flour/besan
    1 cup chopped fresh fenugreek leaves
    1 tsp cumin powder or whole cumin
    1 tsp coriander powder
    1/2 tsp turmeric
    1 tsp red chili powder
    1 tsp green chilli-ginger paste
    2 tbsp oil
    1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
    salt as required
    oil for frying


    1.mix all the ingredients except water.
    2.start kneading without adding water first.
    3.the fenugreek leaves leave a lot of water.
    4.just add 1 tbsp or 2 tbsp water if required.
    5.if the dough become sticky, then just add some more wheat flour.
    6.keep the dough aside for 15-20 minutes covered with a kitchen towel. make medium sized balls from the dough.
    8.roll each ball thinly into flat discs.
    9.heat a frying pan or tava. the thepla on the pan.
    11.when one side is half cooked, flip it.
    12.apply 1/2 or 1 tsp oil on the cooked side. again flip and apply 1/2 or 1 tsp oil on the other side.
    14.flip again twice.
    15.once the thepla is cooked as well as browned, remove from the pan.
    16.make all the theplas this way.
    17.stack them up and keep in a roti basket or in covered in a kitchen napkin.
    18.serve them with mango or lime pickles, or potato sabzi or you can just have them plain with indian chai.

    More recipes by Reena :

    White Bean Dip MUSHROOM POTATO CURRY Thepla Methi Bean Salad Orange Ladoo

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