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Wednesday, 13 February 2013

Methi/Fenugreek Thepla

This is a Gujarati snack roti and is for sure healthy and tasty. It can be carried while travelling. Tastes best with any pickle.

These days, when i get fresh methi leaves, i make methi rice which has become one of the fav. in our house. But this time, i wanted to try something different, a new dish. That's how i ended up making these healthy yellow rotis. Its colour itself is very inviting and every bite of these thepla's tasted great. There is no need to tell you about the goodness of methi/fenugreek leaves. So guys...go on and try this recipe. You will definitely like it.


1 cup Whole wheat flour
1 cup Besan/Gram flour
1 cup Methi leaves (chopped)
1 tsp Coriander powder
1 tsp Red chilli powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Ginger paste
2 tbsp Oil
2 tbsp Curd
Salt to taste
Water as required
Oil or ghee as required

  • Wash and clean methi leaves and roughly chop them. Keep aside.
  • In a bowl, mix whole wheat flour, besan, methi leaves, coriander powder, turmeric powder, salt, red chilli powder, cumin powder, ginger paste, curd and oil.
  • Knead them without adding water as methi leaves leave lot of water.
  • If needed add water and knead again into a soft dough.
  • Keep the dough covered for about 15 - 20 minutes.
  • Make equal portions of the dough. Take one portion and roll it just like we roll for rotis.
  • Heat a non stick tawa and put the rolled thepla on it.
  • Cook on both sides and spread little oil or ghee on it. Do the same procedure for rest of the dough.
  • When both sides are evenly cooked and golden brown colour, take off from heat.
  • Serve methi thepla, hot with any raita, pickle or curd.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

Thanks for visiting
Happy Cooking!!