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Methi Thepla


Whole wheat flour (Atta): 1 cup
Gram flour (Besan) : 3 tbsps
Fresh chopped methi or Kasuri Methi (These are dried methi/fenugreek leaves available in Indian Grocery stores : ½ cup
Curd : ½ cup
Ajwain seeds (Carom seeds)  or cumin seeds (Zeera) : ½ tsp
Green chilies : 2-3, finely chopped
Ginger paste : 1 tsp
Garlic paste : 1 tsp
Red chili powder as per taste
Asafoetida (Heeng) – 3-4 pinches
Garam masala – ½ tsp
Turmeric powder (Haldi) – ½ tsp
Salt as per taste
Cooking oil

  • Mix well all the ingredients in a bowl along with ½ tsp of oil.
  • Knead it into a soft dough with the help of lukewarm water.
  • After 20 minutes pinch a lemon size ball of dough and roll it into paratha.
  • You might not get a perfect round shape thepla with this soft dough.
  • Cook theplas on tawa by applying oil  until both sides of thepla are evenly brown and crispy.
  • Serve hot with curd or any chutney.

Serves/Makes:  2


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  1. Nicola

    Ajwain is not called onion seed. Kalonji is onion or nigella seeds. Ajwain is called carrom seed.

  2. admin

    You are right, thanks for pointing it out, I don’t know how this mistake crept in.

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