Methi Thepla

Methi Thepla - Plattershare - Recipes, food stories and food lovers
Methi Thepla is soft and can be eaten as such. It doesn’t need any side dish, but curd and pickle is a great option. It is also an excellent choice for breakfast, snack and for your lunchbox.fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers.
4 from 1 vote
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3


  • 1 cup Fenugreek chopped
  • 2 cup Whole Wheat Flour
  • 1 /4 cup Bajra Flour
  • 1 tbsp Flour
  • 1 tbsp Oil
  • 2 tbsp Curd
  • 1/4 tsp Turmeric Powder turmuric pwr
  • 1 tsp red chili powder
  • 1/2 tsp Salt or as per taste
  • 1 tsp Chilli Garlic Paste or ginger ginger green
  • 2 tsp Oil for shallow frying
  • 2 tsp Sesame Seeds
  • 1/2 tsp Carom Seeds


  • rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.
  • Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  • Add 1/2 tsp oil and knead again. Cover with 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 tava and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides
  • Serve hot with chunda or sweet mango pickle and curd.
    Methi Thepla - Plattershare - Recipes, food stories and food lovers
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4 from 1 vote

Shakuntla Tulshyan
Shakuntla Tulshyan

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