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How to Make Methi Thepla (Fenugreek Leaf Flatbread)

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Methi thepla (fenugreek leaf flatbread).

Methi thepla (fenugreek leaf flatbread).

Delicious and Flavorful Flatbread

Fenugreek is my favorite vegetable. I like its aroma as well as its health benefits. It helps decrease cholesterol and blood sugar levels, and it is also a good source of protein, iron, and minerals.

Methi thepla (fenugreek leaf flatbread) is delicious, and it has an appetizing aroma. You can store these flatbreads for a few days if you roast them properly. For this reason, it is a favorite dish for travelers.

Making methi thepla is very easy. You need to place all of the ingredients in a mixing bowl and knead to form a firm dough, just as you would for other types of flatbread. Then you divide the dough into small portions, roll them into small disks, and cook them on a flat pan.

I made 10 flatbreads in about 40 minutes. Now, let me share with you the detailed recipe to make this mouthwatering dish!

Cook Time

Prep timeCook timeReady inYields

20 min

20 min

40 min

Serves 3 people

Ingredients

  • 3 cups wheat flour
  • 1 heaped cup fenugreek leaves, washed, stems removed, and chopped
  • 1/4 cup curds or yogurt
  • 1/4 teaspoon turmeric powder
  • 1 green chili
  • 1/4 inch ginger
  • 2 cloves garlic (optional)
  • 1/2 teaspoon carom seeds
  • 1 teaspoon sesame seeds
  • 2 teaspoons oil, for the dough
  • 1/2 teaspooon salt, or to taste
  • Oil or ghee, for cooking (1 teaspoon per flatbread)

Instructions

  1. In a blender or mortar and pestle, crush ginger, garlic, and green chili to form a paste.
  2. In a large mixing bowl, add the ginger/garlic/chili paste, wheat flour, chopped fenugreek leaves, turmeric powder, sesame seeds, carom seeds, salt, and oil.
  3. Knead the dough, adding just enough water to form a firm and pliable dough. Cover the dough with a moist cloth or kitchen vessel. Allow it to rest for 10 minutes.
  4. Divide the dough into 10 equal portions. Dust with wheat flour and make round balls.
  5. Roll each ball into a 6-inch diameter disc with the help of a rolling pin.
  6. Heat a griddle or flat pan. Add a few drops of oil or ghee. Place a disc in the center. Roast both sides, adding a bit of oil or ghee until it gets cooked on both sides. Gently press the edges with a spatula to cook them evenly.
  7. Remove and set aside on a serving plate. Continue cooking all flatbreads in the same way.
  8. Serve methi thepla with pickle, curd, or curry. Enjoy!

Photo Guide

Fenugreek leaves (methi leaves).

Fenugreek leaves (methi leaves).

Step one: As per instructions, add all of the ingredients to a large mixing bowl. Knead, adding just enough water to make a firm and pliable dough.

Step one: As per instructions, add all of the ingredients to a large mixing bowl. Knead, adding just enough water to make a firm and pliable dough.

The dough.

The dough.

Cover the dough and let it rest for 10 minutes.

Cover the dough and let it rest for 10 minutes.

Step two: Divide the dough into 10 equal portions. Roll each of them into a moderately thin disc.

Step two: Divide the dough into 10 equal portions. Roll each of them into a moderately thin disc.

Step three: Heat a flat pan or griddle. Add a few drops of oil or ghee. Place a disc in the center. Roast both sides of the disc, adding a bit of oil or ghee.

Step three: Heat a flat pan or griddle. Add a few drops of oil or ghee. Place a disc in the center. Roast both sides of the disc, adding a bit of oil or ghee.

Gently press the edges with a spatula to ensure uniform cooking.

Gently press the edges with a spatula to ensure uniform cooking.

The aromatic fenugreek leaf flatbreads are ready to serve! Serve with pickle, curd, or curry.

The aromatic fenugreek leaf flatbreads are ready to serve! Serve with pickle, curd, or curry.

Enjoy the combo! (Shown here with potato curry.)

Enjoy the combo! (Shown here with potato curry.)