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Methi Ke Thepla

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Main Course
Cuisine: Indian
Calories: 220
Ingredients
  
  • 1 cup whole wheat flour or atta
  • 1 cup fresh methi fenugreek leaves — washed and finely chopped
  • ½ tsp turmeric powder
  • ½ tsp red chili powder optional
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • Salt to taste
  • 2 tsp oil plus extra for cooking
  • Water as needed to knead dough
  • 1 small handful finely chopped coriander leaves Optional
Method
 
  1. In a mixing bowl, combine whole wheat flour, chopped methi leaves, spices (turmeric, red chili, coriander, cumin), salt, and oil.
  2. Add water gradually and knead into a soft but firm dough. Let it rest for 5–10 minutes.
  3. Divide dough into 6–8 equal portions. Roll out each portion into a medium-thin circle (thepla).
  4. Heat a tawa (griddle). Place a rolled thepla on it. Cook for 30–45 seconds, flip, apply a few drops of oil on the half-cooked side, cook until golden brown spots appear on both sides. Repeat for all theplas.
  5. Serve hot with yogurt, salad, or a light sabzi.