Methi Thepla

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Ingredients & Prep

   First, get all your ingredients ready. Finely chop 1 cup of fresh fenugreek leaves. Peel and grate the 1-inch piece of ginger. Finely chop the green chilli. Keep your mixing bowl, measuring cups, and spoons ready.

2. 02

   Combine Dry Ingredients

   In the large mixing bowl, add 2 cups of whole wheat flour (atta) and 1/4 cup of gram flour (besan). Add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp sesame seeds, and 1 tsp salt. Mix these dry ingredients well with your hand for about 30 seconds until evenly combined.

3. 03

   Add Wet Ingredients & Flavorings

   Now, add the finely chopped fenugreek leaves, grated ginger, and chopped green chilli to the flour mixture. Pour in 1/2 cup of plain yogurt (curd) and 1 tbsp of oil. Gently mix everything together with your hands, squeezing the fenugreek leaves to release their flavor.

4. 04

   Knead the Dough

   Start kneading the mixture. Gradually add water, about 1-2 tablespoons at a time, from the 1/4 cup total. Continue kneading for 5-7 minutes until you have a soft, smooth, and pliable dough. It should not be sticky, nor too stiff. If it's too sticky, add a tiny bit more atta; if too stiff, a tiny bit more water.

5. 05

   Rest the Dough

   Once the dough is ready, apply 1 tsp of oil all over the dough ball. Cover the mixing bowl with a lid or a clean kitchen towel. Let the dough rest at room temperature for at least 15-20 minutes. This resting time helps the dough become softer and easier to roll.

6. 06

   Prepare for Rolling

   After the dough has rested, uncover it and knead it gently for another minute. Divide the dough into 16 equal small balls, each about the size of a golf ball. Keep a small bowl with 2 tbsp of dry atta for dusting and another small bowl with 2 tbsp of oil for cooking nearby. Get your rolling board (chakla) and rolling pin ready.

7. 07

   Roll the Theplas

   Take one dough ball and flatten it slightly between your palms. Dip it lightly in the dry atta, dusting off any excess. Place it on the rolling board. Using the rolling pin, roll it into a thin disc, about 5-6 inches (12-15 cm) in diameter. It should be thinner than a roti but not transparent. Try to keep the edges as round as possible.

8. 08

   Heat the Tawa

   Place your tawa (flat griddle) on the stove over medium-high flame. Let it heat up for about 2-3 minutes. To check if it's hot enough, sprinkle a few drops of water; they should sizzle and evaporate immediately.

9. 09

   Cook the First Side

   Carefully place one rolled thepla onto the hot tawa. Cook for about 30-45 seconds until you see small bubbles appearing on the surface and the color changes slightly. Do not let it burn.

10. 10

    Flip and Apply Oil

    Using a spatula, gently flip the thepla to the other side. Immediately drizzle about 1/2 tsp of oil around the edges and on top of the cooked side. Spread the oil evenly with the back of your spatula.

11. 11

    Cook the Second Side

    Cook this side for another 45-60 seconds. You should see light brown spots appearing. Flip it again. Now, drizzle 1/2 tsp of oil on the other side and spread it. Press gently with the spatula, especially around the edges, to ensure even cooking and to make it puff up slightly.

12. 12

    Finish Cooking

    Cook for another 30-45 seconds on each side, flipping a couple more times, until both sides have golden-brown spots and the thepla is fully cooked. It should look slightly crisp but still soft. The total cooking time for one thepla is about 2-3 minutes.

13. 13

    Serve Hot

    Remove the cooked thepla from the tawa and place it in a small bowl or a plate lined with a clean kitchen towel to keep it warm. Repeat the rolling and cooking process for the remaining dough balls. Serve the hot Methi Theplas with plain yogurt, pickle, or a cup of tea.