Methi Thepla

Methi Thepla veg


Prep: 10 minutes


Cook: 15 minutes


Method: Easy


Course: Bread


Type: Gujarati

Methi theplas served with chhunda is a whole some snack that can enjoyed anytime


  • Fresh fenugreek leaves (methi), chopped ¾ cup
  • Whole wheat flour (atta) ¾ cup
  • Gram flour (besan) ¾ cup
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Asafoetida (hing) ½ tsp
  • Salt to taste
  • Cumin seeds 1 tsp
  • Yogurt 4 tbsps
  • Vegetable oil as required


  • Take wheat flour, gram flour, fenugreek leaves, turmeric powder, red chilli powder, asafoetida and salt in a mixing bowl and mix well.
  • Roast cumin seeds in a small non-stick pan and add to the mixture and mix well.
  • Add yogurt and some water and knead into dough.
  • Divide the dough into equal portions and roll out each portion into thin flat theplas.
  • Heat a non-stick tawa, put one thepla on it and cook, turning sides and drizzling a little oil, till both sides are evenly done. Cook the remaining theplas similarly.
  • Arrange them on a serving platter and serve hot with chhunda.