Methi Thepla(Fenugreek Leaves Bread)-My New Style

bhavnaskitchen's picture

Jan. 25, 2011

Very crispy crunchy thepla. Specially, goes well with Indian tea.


Wheat flour 2 Cup (32 tbs)
Whole wheat flour 1/4 Cup (4 tbs)
Salt 2 Teaspoon (Use as per taste)
Sugar 1/2 Tablespoon (Use as per taste)
Turmeric powder 1 Teaspoon
Green chili paste 1 Teaspoon
Ginger paste 1/2 Teaspoon
Garlic paste 1/2 Teaspoon
Fenugreek leaves 1 Cup (16 tbs) , chopped finely
Vegetable oil 1/3 Cup (5.33 tbs)
Water 1 Cup (16 tbs) (As required to knead the dough)
Wheat flour 1/4 Cup (4 tbs) (For dusting)
For frying
Oil 1/2 Cup (8 tbs) (For deep frying)



1. In a large mixing bowl add the wheat flour and whole wheat flour and mix.

2. Add salt, sugar, turmeric powder, green chili paste, ginger and garlic paste. Mix well to combine.

3. Add the finely chopped fenugreek leaves and vegetable oil and combine.

4. Knead the dough by adding little portions of water gradually.

5. Once done, cover the dough and keep it aside for about 10 - 15 minutes.


6. Meanwhile heat some oil in a pan.

7. Using a roller pin roll out the methi theplas and using a pizza cutter, cut pizza shaped pieces.

8. Fry the pieces in the oil until they fluff up and turn golden brown and crispy. Drain into a paper towel.


9. Serve hot with a cup of tea.


Different shaped molds can be used to cut the methi thepla before frying them.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 449Calories from Fat 200

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1010 mg42.08%

Total Carbohydrates 56 g18.7%

Dietary Fiber 9 g36%

Sugars 2 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet