Indian · serves 2

Methi Thepla

Keeps for two days, needs no sabzi, and travels anywhere.

35 min Some work Vegetarian

Ingredients

  • 2 cups atta
  • 2 cups methi leaves, chopped
  • 1/4 cup besan
  • 1/4 cup curd
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tbsp ginger-chilli paste
  • Oil

Method

  1. Mix everything into a dough — the methi and curd give enough moisture, so add water a spoon at a time.
  2. Knead soft, rest 15 minutes.
  3. Roll thin, thinner than a roti.
  4. Hot tawa, oil on both sides, press with a cloth till brown spots appear.
  5. Stack them in a cloth so they stay soft. Curd and pickle.

Questions people ask about Methi Thepla

How long does Methi Thepla take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of atta in Methi Thepla?

Use plain flour, though the dough will be softer and need less water.

Can I make Methi Thepla ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Methi Thepla vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Methi Thepla?

Curd and pickle. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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