Evening Snacks

Methi Thepla

  Oct 01, 2020 |   Jyoti Gupta |
  • 0 share
  • 8 serves
  • 00h:25m prep
  • 00h:15m cook

Thepla is a soft Indian flatbread typical of Gujarati cuisine and especially popular among Jains. It is typically enjoyed as a breakfast, or can be eaten for snacks with hot tea or can be eaten during lunch. It can also be served as a side dish with a meal, or as a snack in the late afternoon.

  • 1 cup chopped fresh fenugreek leaves (methi)
  • 2 cups whole wheat flour + for dusting 
  • ¼ cup besan/gram flour
  • 1 teaspoon sesame seeds (safed til)
  • Salt to taste
  • 1 tablespoon ginger-green chili paste
  • 1 teaspoon carom seeds
  • 1/2 tsp Garam Masala
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 cup yogurt
  • 1 tablespoon oil Ghee for basting
Cooking Instructions
  1. Take fenugreek leaves in a Parat. Add salt, ginger-green chili paste, carom seeds, turmeric powder, garam masala, and chili powder and mix well.
  2. Add wheat flour, besan, and yogurt, sesame seeds, and mix well. additionally, add some water and knead the dough.
  3. knead the dough to smooth and soft texture like of chapati dough.
  4. add 1 tsp of oil and knead the dough for 5 more minutes.
  5. Cover with a damp muslin cloth and set aside for 10 minutes.
  6. Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.
  7. Heat a non-stick Tawa and roast the prepared theplas till golden from both sides, basting with ghee.

Finally, serve methi thepla with raita and pickle.


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