Methi Thepla


Winter is the best time to indulge in food. With the abundance of green vegetables in the markets, foodies like us are spoilt for choice. Now hubby and I both love green leafy vegetables. Methi is a  favorite in particular. And what better dish than Methi Thepla to begin your day! I usually make Methi Thepla for a lazy Sunday brunch and relish it with Dahi Waale Aloo and Dhaniye ki Chutney. Here’s the recipe:


1 small bunch Methi leaves (finely chopped, stems discarded)
1 cup wholewheat flour
1/2 cup refined flour
2 tablespoons cornflour
1/2 cup whisked yoghurt
1/2 teaspoon cumin seeds
1 teaspoon white sesame seeds
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1/2 teaspoon red chilly powder
Salt to taste
1 cup warm water
50 ml refined oil


Mix the wholewheat flour, refined flour, cornflour, and salt together. Add the methi leaves and mix. Make a well in the flour and slowly add warm water and 2 tablespoons refined oil. Mix roughly. Add yoghurt, sesame seeds, cumin seeds, asafoetida, turmeric powder and red chilly powder. Knead into a soft dough. Cover the dough with a damp cloth and keep aside for 30 mins. Make small balls of the dough and roll out into thin theplas. Cook on the griddle adding a little oil gradually till both sides turn crisp and golden. Serve with Dahi Waale Aloo and Dhaniye ki Chutney.

Eat, drink and be merry! 🙂


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