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Methi Thepla

Prep Time: 15 minutes
Cook Time: 30 minutes


  • 1/2 cup chopped frozen methi (thaw it in the microwave)
  • 1 1/2 cup wheat flour/atta, whole wheat recommended
  • 1/2 cup besan/gram flour,
  • ½ tsp red chili powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ½ tsp cumin powder/jeera
  • ½ tsp coriander powder/dhania powder
  • ¾ tsp salt or add as required
  • 1 tbsp oil
  • 1/2 cup water for kneading or add as required
  • oil for roasting theplas, as required
Serving Size: 3 theplas
No. of Servings: 4

In a bowl mix all the dry ingredients.  Add methi and mix.  Add oil and mix.  Add water little at a time to make the dough.  Methi releases water to be careful when adding extra water. Knead the dough very well.

Make medium sized balls from the dough.  Take a medium sized ball and sprinkle some flour on it. With the rolling pin begin to roll the thepla to a round of about 6 inches.  

On a hot tawa place the thepla. Flip when one side is partly cooked.  Spread oil on this side. Flip the thepla again.  Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.

Serve methi thepla with plain yogurt or cucumber raita (recipe in Raita section).


You can also press the thepla with spatula while cooking.  Remove the thepla and keep it in a casserole or tortilla saver box. 

Date Posted: 02/20/2016
Recipe Tags: Kid friendly , Vegan , Vegetarian


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