Ingredients for Methi Thepla Recipe

o Fresh fenugreek leaves (methi) chopped 1 cup
o Whole wheat flour (atta) 1½ cups + for dusting
o Salt to taste
o Ginger-green chilli paste 1 tablespoon
o Carom seeds (ajwain) 1 teaspoon
o Turmeric powder ½ teaspoon
o Red chilli powder 1 teaspoon
o Yogurt 1 cup
o Oil 1 tablespoon
o Ghee for basting


• Take fenugreek leaves in a parat. Add salt, ginger-green chili paste, carom seeds, turmeric powder, and chili powder and mix well.
• 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 a damp muslin cloth and set aside for 10-15 minutes.
• Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.
• Heat a non-stick tawa and roast the prepared theplas, turning sides and basting with ghee, till golden from both sides.
• Serve hot.

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