SERVES: 11 TO 12 theplas TIME: 60 Minutes


(measuring cup used, 1 cup = 250 ml)

  1. 1 cup methi leaves/fenugreek leaves, tightly packed
  2. 3 cups whole wheat flour/atta
  3. ½ tsp red chili powder/lal mirch powder
  4. ½ tsp turmeric powder/haldi
  5. ½ tsp cumin powder/jeera
  6. ½ tsp coriander powder/dhania powder
  7. ¾ tsp salt or add as required
  8. 1 tbsp oil
  9. 4 to 5 tbsp yogurt/dahi or water for kneading or add as required
  10. Ghee for roasting theplas, as required
  1. Rinse 1 cup methi leaves very well in water, then drain them and chop finely and keep them aside.
  2. In a mixing bowl, take 3 cups whole wheat flour. 
  3. Add all the spices and herbs.
  4. Add the chopped methi leaves.
  5. Mix everything well.
  6. Add curd (for a vegan option add very little water instead of curd).
  7. Mix again and knead into a dough and don’t add water while kneading as methi leaves release water.
  8. Knead the dough very well and add more curd if required while kneading.
  9. Make medium sized balls from the dough.
  10. Take a medium sized ball and sprinkle some flour on it.
  11. With the rolling pin begin to roll the thepla.
  12. Roll the thepla to a round of about 5-6 inches in diameter.
  13. On a hot tawa place the thepla and flip when one side is partly cooked.
  14. Spread ghee on this side and then flip the thepla again.
  15. Now spread the ghee on this side and flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  16. Serve methi thepla with plain yogurt or pickle.

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