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Methi thepla / fenugreek leaves in indian flat breads

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Serve as snack. Or serve with pickle and curd for breakfast or with any subzi.

You need,

  • whole wheat flour (atta) – 1 cup
  • yogurt whisked – as required
  • cumin seeds – 1/4 tsp
  • turmeric powder – 1/2 tsp
  • chilli powder – 1/2 tsp
  • asafoetida powder – a pinch (1/4 tsp)
  • fenugreek/methi leaves – 2 cups cleaned, washed and drained
  • Oil – 2 tbsp + for cooking
  • garlic crushed/finely sliced – 1 tbsp
  • Salt to taste


You have to

  • Heat 2 tbsp oil in a pan in medium flame
  • Add carom seeds followed by garlic
  • Season with turmeric and chili powder. After approx 10 seconds(by then the powders will be fried enough) add fenugreek leaves
  • Add salt and saute. the leaves will shrink and water will oozes out.
  • Increase the flame to allow the water to evaporate
  • Remove the pan from flame
  • Add 1 cup wheat flour and mix with a spoon and keep aside
  • Once the wheat flour is warm enough to touch, knead well to form a soft dough. add yogurt or curd only if required.
  • After 15 minutes. divide the dough into 5 to 6 tiny balls
  • using roller pin make thin discs of theplas
  • Heat pan on medium to high heat, cook the rolled out theplas smearing oil as required on both side and until brown spots appear on the theplas.
  • Remove from heat.
  • Serve hot or cold.

Note: –
If you are not planning to have it on the same day, fold and keep them in a steel box. It will taste good even after a day.

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