Methi Thepla
35 min426 kcal 2 servingsEasy
Nutrition per serving
estimated426kcal
Protein18g
Carbs78g
Fat5g
Fiber15g
Estimated — 3 ingredients not in food database (100% mass accounted for)
Flavor profile
Spice
Richness
Ingredients
2 servingsContains: dairy·gluten
Method
- 1In a large bowl, combine 200 g whole wheat flour, 100 g fresh fenugreek leaves (methi), 1 tsp cumin seeds (jeera), 1/2 tsp baking soda, and 1/2 tsp turmeric powder.
- 2Add 150 ml warm water gradually while mixing with your hands to form a soft, pliable dough. Knead for 5 minutes until smooth and elastic.
- 3Cover the dough with a damp cloth and let it rest for 20 minutes.
- 4Divide the dough into 6 equal portions and roll each into a ball.
- 5On a lightly floured surface, roll each ball into a round, flat disc about 15 cm in diameter and 5 mm thick.
- 6Heat a non-stick tawa or skillet over medium heat. Place one thepla on the tawa and cook for 2–3 minutes until small bubbles appear.
- 7Flip and cook the other side for 2–3 minutes, pressing gently with a spatula to ensure even browning.
- 8Drizzle 1 tsp ghee (or oil) on the cooked side and flip again to lightly toast. Remove from heat.
- 9Repeat with remaining dough balls. Serve warm with a side of yogurt or chutney.
Frequently asked
Methi Thepla has about 426 kcal per serving — roughly 18g protein, 78g carbs, and 5g fat.
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Methi Thepla is jain, veg.
Methi Thepla contains dairy, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
