background image

Methi Thepla, Curd

Makes one serving Ingredients: 1/2 cup whole wheat flour 1/4 cup besan (gram flour) 1/4 cup chopped methi (fenugreek) leaves 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder Salt to taste 1 tablespoon vegetable oil Water, as needed

Nutrient details

Fats : 16.8

Protein : 10.7

Fibre : 5.2

Carbs : 5.2

Ingredients for this Recipe

Whole wheat flour

1/2 cup


2 tbsp

Methi leaves, chopped

1/4 cup

Turmeric powder

1/4 tsp

Red chilli powder

1/4 tsp

Salt to taste



1 tsp

Water as needed



1. In a mixing bowl, combine the whole wheat flour, besan, chopped methi leaves, turmeric powder, red chili powder, and salt. Mix well.

2. Add water to the bowl, a little at a time, and knead the mixture into a smooth and pliable dough.

3. Divide the dough into four equal portions.

4. Heat a non-stick pan over medium heat.

5. Take one portion of the dough and roll it into a ball. Flatten the ball slightly and dust it with flour.

6. Roll the dough ball into a circle, about 1/8 inch thick.

7. Place the thepla onto the hot pan and cook it for 1-2 minutes on one side, or until it starts to bubble.

8. Flip the thepla and cook it for another 1-2 minutes on the other side, or until it turns golden brown.

9. Remove the thepla from the pan and place it on a plate.

10. Repeat the process with the remaining portions of the dough.

11. Serve the hot theplas with chutney or curd.