मेथी ठेपला Methi Thepla

Makes 24
Serves 5-6


4 cups whole wheat (atta) flour
1/3rd cup sorghum ( jowar flour/ jwari cha pith)
¼ cup chickpea flour (besan)
2 cups methi l/ fenugreek eaves, cut finely
4 tbs yogurt
2 tbs oil
1 tsp each of Cumin Seeds, Ajwain
1 tsp garlic ginger paste
3-4 tbs lemon juice
1 tbs Sesame seeds
1 tsp jaggery (gul)
1 tsp salt
Half a handul fresh coriander, finely cut
2-3 small green chillies, minced
Spices: 1-2 tsp each of turmeric and chilli powder + pinch asafoetida
Warm water

1. Mix all 3 flours together. Keep some extra atta flour to the side in case you need some later one (e.g. if the mixture becomes too runny).
2. Add remaining ingredients and form a crumble using your finger.
3. Once all combined, used as much water as needed to form a dough (same consistency as normal chapatti dough) – I used about 1.5 cups of warm water.



4. Let rest for 10-20 minutes.
5. Make into 22-24 balls.
6. Roll the thepla out as you would a chapatti, to about 15 cm in diameter, leaving it the slightest bit thicker.
7. Fry the thepla for about 1 minute on each side.
8. Serve warm with yogurt, mirchi thecha and/or tomato chutney as pictured.