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Methi Thepla

Methi Thepla

Fenugreek leaves flavoured Indian flat Bread

Course Breakfast
Cuisine Indian
Keyword breakfast, thepla
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 Thepla
Author Priya Shiva


  • 1 cup wheat flour
  • 2 tbsp besan/chickpeas flour
  • 1/2 cup Methi/Fresh Fenugreek leaves
  • 1 tsp ginger grated
  • 3 tbsp Curd
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red chilli powder
  • Salt to taste
  • 4 tbsp Vgetable oil


  1. Clean fenugreek leaves nicely and finely chop it.

  2. Add wheat flour, gram flour, methi leaves, curd, turmeric powder, chilli powder, grated ginger, salt in a large bowl and knead well to make a soft dough. Add water when required.

  3. Add 2 tsp oil and knead again.

  4. Cover the dough and keep it aside for 15-20 minutes.

  5. Divide the dough into equal balls and roll out each portion into thin circles. Use extra flour for dusting to roll it evenly.

  6. Heat a Tava/griddle and cook each thepla using a little oil till it turns golden brown.

  7. Serve it hot with Curd and some spicy pickle.