Monday, January 18, 2010

Double Methi Thepla/Flatbread

I like methi in any form. So when I picked out this recipe I thought of adding fresh and dry kasoori methi both to make the theplas. And the cinnamon gives it a slight twist in taste.

1 and 3/4 cup whole wheat flour,
2 tbsp chickpea flour(besan),
2 tsp oil,
1/2 tsp ajwain,
1/2 tsp turmeric powder,
1 tsp red chilly powder,
1/2 tsp dhania powder,
salt to taste,
4 tbsp chopped fresh methi leaves(fenugreek leaves),
1 tbsp dry kasoori methi, crushed,
pinch of cinnamon,
3 tbsp yogurt,
water to make the dough.

  • In a bowl mix the wheat flour, besan, ajwain, turmeric, chilly powder, dhania powder, cinnamon, dry methi, fresh methi leaves to make a soft dough.
  • Leave aside for 15 minutes.
  • Divide the dough into balls and roll each into a thin roti.
  • Heat a pan on medium high heat and put one thepla on the pan when it is almost cooked, flip it on the other side and when you see bubbles then flip it again and press so that it puffs ups.
  • Take it off the heat and apply ghee or oil to it.
  • Roast the rest of the theplas in a similar manner.
  • Enjoy with a bowl of yogurt or steaming hot dal or pickle.


I usually apply the ghee after I roast the theplas but you can apply while on the pan too.

Can also add a tbsp of sesame seeds if you like.


  1. YUM! Besan makes it healthy and what a great combo of spices. Perfect for lunch.

  2. Thanks Asha,
    This is perfect for lunch with a bowl of yogurt and a dollop of indian pickle.

  3. I was wondering how did you make double methi? Fresh and kasoori must have added a nice punch. Cinnamon is new addition for me. will surely try it next time, I make thepla.

  4. Meera,
    Yes fresh methi leaves and the dry kasoori added their own level of flavours. As cinnamon has lot of health benefits, I try to add it to many food items ;)


  5. Looks delicious! Do drop by