Methi Thepla

Rinse and dry methi leaves. Then, chop them and keep aside. To know more, swipe up!

Add a mix of flours in a bowl. To know the list, swipe up!

Add spices, herbs and salt. To know the list, swipe up!

Add chopped methi leaves.

Mix everything well.

Add curd or yogurt to the bowl. To know more, swipe up!

Mix again and knead into a dough. Do not add any water while kneading, as the methi leaves release water.

Knead well to form a soft, smooth dough. You can add more curd, a tablespoon at a time, if required while kneading. To know more, swipe up!

Make medium size balls from the dough.

Take a thepla dough ball, lightly sprinkle flour on it and place it on a clean, lightly floured surface.

Flatten the dough ball with a rolling pin.

Roll the dough to a round thepla of about 5 to 6 inches in diameter.

Place the rolled thepla on a hot tawa and begin to cook until you see faint air pockets on the top.

Flip the methi thepla using a spatula.

Spread some oil lightly on the top side of the methi thepla.

Flip the methi thepla again, when the second side is half-cooked.

Spread some oil on this side too.

Flip back and forth a couple of times, until the methi thepla becomes golden brown with even, slightly darker brown spots.

You can press the methi thepla with a spatula to get an even cook, if needed.

If you plan to serve methi thepla after a few hours, add more oil to keep it soft. If not, then add less oil.

Serve methi thepla hot with a raita. For more recipes, visit