Indian · PANTRYHOP RECIPE
Methi thepla
35 minutes · 4 servings · vegetarian
A well-loved Gujarati flatbread often eaten for travel or lunchboxes.
Ingredients
Check you have the quantities below.
- 2 cups whole wheat flour
- 1/2 cup besan
- 1 cup fresh fenugreek leaves, chopped
- 1/2 cup yogurt
- 2 tbsp, plus more for cooking oil
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tsp cumin powder
- 1/3 cup, as needed water
Let’s make it
- Mix flour, besan, fenugreek, yogurt, oil, turmeric, salt, and cumin; add enough water to make a soft dough.
- Rest the dough 10 minutes.
- Roll into 8 thin rounds.
- Cook on a hot skillet with a little oil, about 1–2 minutes per side.
- Serve warm with yogurt or pickle.
Use young fenugreek leaves and keep the spice mild.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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