My Recipe Book | Site Map
We bring in flavors that you savor . . .
Home / Recipe Central / Speciality Dishes / Methi Thepla
Appetizers (Veg)
Appetizers (Non-Veg)
Entrees (Veg)
Entrees (Non-Veg)
Speciality Dishes
Gujarati Daal
Pav Bhaji
Punjabi Kadi
Methi Thepla
Vegetable Lasagna
Hakka Noodle
Baigan Bhartha
Kutchi Dabeli
Vegetarian Biryani
Sweet Delights & Drinks
Methi Thepla - Speciality Dishes
Preparation time: 20 minutes
Cook Time: 30 minutes
Whole wheat flour Indian bread cooked with fenugreek leaves and spice.
  • 2 cups wheat flour
  • 2 tbsp dried fenugreek leaves ( kasoori methi )or can use 1 bunch fresh fenugreek leaves chopped finely.(available in Indian store)
  • 2 tbsp salt
  • 1½ tsp sugar
  • 1 tsp red chili powder
  • ¼ tsp asafetida (hing)
  • ½ tsp turmeric powder
  • 4 tbsp oil
  • ¾ cup water

Note: Pluck out  fenugreek leaves, discard the stems, chop finely and wash fenugreek leaves,  and keep aside.

  •  In a mixing bowl take wheat flour, add fenugreek leaves either fresh or kasoor methi leaves, salt, sugar, chili powder, asafetida, turmeric, oil and water. Knead dough to medium consistency. Keep aside for about 10 minutes.
  • Divide the dough into golf-ball sized balls. Using a rolling pin, roll out thin, circular shaped fenugreek theplas approximately 4 to 6 inches in diameter and ¼ inch thick (fenugreek theplas  .Once they are rolled out , keep aside.
  • Heat a griddle and cook each thepla on both sides, using 1 tsp oil on each side , seeing that they are lightly browned, remove from griddle. Continue same way with the next uncooked thepla.
  • Serve hot with pickles or enjoy with hot Indian tea.