Methi Thepla

Fenugreek is a very popular ingredient used in different forms. The seeds are used as a spice, the dry leaves are used as a herb and the fresh fenugreek leaves are used as a green veggie.

Fenugreek leaves are known to be a healthy diet for diabetic people.

It’s very easy to grow these greens at home. All you need is fenugreek seeds from your kitchen, container, soil and water. Within days you will have a fresh produce of homegrown methi leaves.


Second round of fresh fenugreek leaves

My favorite recipe from these leaves – methi Uppu Huli dosa, methi rice and methi thepla.

Today I am sharing the recipe for the popular and delicious Methi Thepla



Video Link: 

Preparation Time: 15 minutes

Cooking Time: 20-30 minutes

Makes: 25-28 theplas


Methi (Fenugreek) Leaves – 1 bunch – washed, trimmed and chopped

Red chilli powder – 1.5 tsp

Turmeric Powder – 1/2 tsp

Kitchen King Masala – 1 tsp

Curd or yogurt – 2 cups

Wheat Flour – 2.5 cups

Besan or gram flour – 1 cup

Hot oil – 2 tbsp

Salt – as per taste


In a large mixing bowl, add the chopped methi leaves.

Next, add the hot oil. Mix well.

Add the spice powders – Red chilli powder, turmeric powder and kitchen king masala, and salt.

Mix well before adding the wheat flour and gram flour.

After adding the flours, add the curd at intervals and make a soft pliable roti dough.

Once the dough is ready, take small portions of the dough and roll into thin rotis.

Heat a tawa or skillet, cook the methi theplas on both sides by adding drops of oil.

Serve hot with raita or pickle or both.





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