Methi Thepla

Name: Methi Thepla
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 cups Wheat flour; 1.5 cups Blanched methi (fenugreek leaves); 1 cup Fresh chopped methi; 1.5 tsp Red chilli powder; 1 tsp Hot chilli powder; 1 tsp Turmeric powder; 1.5 tsp Cumin seeds; 1.5 tsp Carrom seeds; 1.5 tsp Rock salt; 1 tbsp Cooking oil (for dough); 3 tbsp Cooking oil (for frying); as needed Water

Seema Sharma @cook_26341188

Jammu

#NY
#CA2025
#CookpadApron2025
This is my first recipe of 2026. These theplas are using by me while travelling from jammu to banaras from 1st Jan.2026.

Seema Sharma @cook_26341188

Jammu

#NY
#CA2025
#CookpadApron2025
This is my first recipe of 2026. These theplas are using by me while travelling from jammu to banaras from 1st Jan.2026.

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Ingredients

40 min.

4 servings

4 cupsWheat flour
1.5 cupsBlanched methi (fenugreek leaves)
1 cupFresh chopped methi
1.5 tspRed chilli powder
1 tspHot chilli powder
1 tspTurmeric powder
1.5 tspCumin seeds
1.5 tspCarrom seeds
1.5 tspRock salt
1 tbspCooking oil (for dough)
3 tbspCooking oil (for frying)
as neededWater

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Steps

40 min.

1

Blanch methi leaves, then pulse in a mixer for a coarse paste.
2

In a bowl, combine wheat flour, Blanched methi paste +chilli powders, turmeric, cumin, carrom seeds, and salt.
3

Add cooking oil and fresh chopped methi. Mix.
4

Gradually add water and knead into a soft dough, like for chapati.Rest the dough for 10 min.
5

Divide dough into equal balls. Roll each into a thin thepla.
6

Heat a pan, grease lightly, and roast each thepla on both sides until golden.
7

Repeat for all. Serve hot with chai or chutney.
8