sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Methi Theplas

Methi Theplas
Kalakand Indian Sweet Recipe

Kalakand Indian Sweet Recipe

Kalakand is a popular Indian sweet made for specially festivals by reducing milk and sugar the tra......

Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...


Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

Methi Theplas Recipe, How To Make Methi Theplas Recipe

Here a great dish that is delicious, healthy, and can be made ahead of time. It involves fenugreek leaves which is very good for all age groups.

About Recipe

How to make Methi Theplas

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
2 mins
Total time
17 mins
Methi Theplas
Author : Vahchef
Main Ingredient : Flour
Servings : 0 persons
Published date : November 08, 2016

Ingredients used in Methi Theplas
• Saunf/ fennel seeds - 1 teaspoons.
• Green chillies, chopped finely - 4-5 head.
• Salt as per taste - 1 to taste.
• Chilli powder or cayenne pepper - 1 tablespoons.
• Jeera or cumin powder - 1 and 1/2 teaspoons.
• Methi (fenugreek) leaves- chopped finely - 1 cup.
• Curd - 1 cup.
• Besan/chick pea flour(for binding) - 1/2 cup.
• Wheat flour - 1 cup.
• Coriander leaves choppes finely - 1/4 cup.
• Onion finely chopped(optional) - 1/4 cup.
• Butter while serving optiona; - 3 teaspoons.
• Tumeric powder - 1 teaspoons.
1. Mix both the flours and salt and keep aside. Make a depression in the middle of the flour mound. 2. Add the greens - cilantro and Methi or Fenugreek leaves to the flours into the depression. 3. Fry green chillies in ghee and add on top of the leaves. 4. Add the rest of the ingredients except the yogurt and mix well. 5. Use the yogurt to knead into a soft dough. Make sure not to add too much yogurt and make the dough too soggy. It will be tough to roll out later. Let the dough rest for about 10 minutes before rolling. 6. Heat the tawa to screaming hot. 7. Roll out theplas as thin as possible. 8. Fry on the tawa with little oil or ghee. Serve with a dollop of butter on them. These can be served with kuchcumber/ dahi raita as well/ moong dal salad as well.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter