Saturday, March 16, 2013

Methi Thepla - Fenugreek Flatbread

Methi Thepla is popular Indian flat-bread that originated in the northwestern state of India -Gujarat & is a staple in many households now. Made with wheat flour , chickpea flour (besan), Methi (fenugreek) leaves, curd & spices, these flat-breads are known to be edible for days & hence favored by most for travels & picnics. 

These thepla's can be enjoyed hot or otherwise as breakfast or even snacks with your evening tea/coffee. They go very well with Mango Chunda as the side but can also be relished with chutney/ketchup/curd. 

Now to the recipe ....

1 cup of wheat flour
1/2 cup of besan (chickpea flour)
1 cup of chopped methi (fenugreek) leaves (wash the leave thoroughly before chopping)
1/4 tsp of turmeric
1/2 to 1 tsp red chilli powder (or to taste)
1/2 tsp of amchur powder (dry mango powder)
1 tsp of cumin seed powder
1 tsp of coriander powder
1 tsp of green chilli paste (or to taste)
1 tsp of ginger paste 
2 tbsp of curd
salt to taste
1 tbsp of oil

Other requirements: 
Oil or butter
Wheat Flour for dusting
Rolling pin 

Mix all the ingredients together & kneed into a firm dough. Use a tbsp of water at a time if required to kneed the dough. Sprinkle some oil on it & kneed again. Cover the dough with a lid or plastic wrap & let it sit for about 15 -30 mins. Divide the dough into equal size balls (around 8-10 depending on size). 

Roll each ball into a thin circle approximately 6 inches in diameter using rolling pin. Use dry wheat flour as required to roll the thepla & prevent it from sticking. Heat the flat griddle/pan (tava) to a medium heat. Once hot, put the rolled out dough on the tava. Once you start noticing small air bubbles forming on dough surface flip it. Apply some oil to the top part of the thepla. Roast for some time & flip again & let the side with oil cook. Apply some oil to the flipped side too. Once both sides are well cooked (you can see brown spots), remove from pan. Your Methi Thepla is ready. Repeat the entire process to make remaining thepla's or refrigerate any leftover dough (the dough is good for 2 days if stored in refrigerator). 

That's it our Methi Thepla's (Fenugreek Flatbread) are ready, Serve them hot or otherwise with Raw Mango Chunda or with chutney/Ketchup of your choice. 

Happy Cooking!!


  1. very nicely done thepla and chundo.

  2. wow, this looks extremely delicious n healthy...

  3. Healthy and fulfilling methi theplas. Wonderfully prepared.

  4. Lovely methi theplas Shweta!! Wonderful snaps!!

  5. thepla looks awesome, so healthy and delicious...

  6. Love this theplas, highly inviting.

  7. Hi shweta, Very beautiful theplas, it looks fab.
    I am new to your blog, wonderful collection of recipes. I am happy to follow you.
    Do visit my blog as well

  8. Hello Shweta,

    You have a wonderful blog and I love your space. I got a Liebster award from one of our fellow bloggers and am glad to pass it on to you!
    Check out my space at

    Sasikala Balaraman

  9. Haven't made Theplas in a while and adding green chili paste sounds like a spicy twist. Will be making it.
    I am happy to follow your blog Shweta, thanks to Tastespotting

  10. An amazing array of flavors, Shweta. I'm sure I would love your Fenugreek Flatbread.

  11. First time on your space and happy to follow you , do visit me ...........

  12. Beautiful theplas, Shweta! Missing your recipes for sometime now. Hope all is well.

  13. Hi Shweta

    Congrats !!
    I am here to pass on the Leibster blogger award to you, please collect it from the below link. Do comment on the post when you receive it.

    Happy blogging!!

  14. hi nice blog..loved ur recipes a lot ! am following it . do check out my space

  15. very famous and every Indian family-er dish, mostly Guju ppl.. now, it's like all place to eat in lunch and dinner, like it..

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