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Methi thepla 2

This is one more jhatpat version of thepla. You may use only whole wheat flour or as mentioned below in the recipe with the combination of besan. I prepare this often whenever there is fresh methi leaves in stock.Originally this is a Gujarati recipe.I adapted this recipe from Santoshi Nayak.Refer for Methi thepla 1 here.

Fenugreek leaves-1 cup,washed and chopped
Curds-1/2 cup
Wheat flour(ata)-1 cup approx 
Besan-1/2 cup(bengal gram flour)
White til-2 tsp(sesame seeds)
Chilly powder-1 tsp( or green chilly minced)
Garlic-1 tsp minced(optional)
Salt- to taste
Sugar-1/2 tsp
Ghee-2 tsp


  1. Take a wide bowl,add curds,salt,sugar and mix it.
  2. Mix ata and flour together and keep it aside.
  3. Add flour few tbsp at a time and knead the dough.
  4. Add the remaining flour little by  little,ghee, til,chopped methi leaves and knead it into a soft dough.
  5. Cover the dough and let it rest for 10-15 minutes.
  6. Punch the dough again,pinch lemon sized balls and roll it into a chapathi.
  7. Heat a griddle and roast it both sides until brown in colour.
  8. Serve it with Methi n soya kaju masala or gravy of your choice.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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