Methi-naa Theplaa


2  cups             rotli-no lot (chapatti flour)

½ cup               chickpea flour


½ teaspoon       hardar (turmeric)

1 ½ teaspoon    marchu (cayenne pepper)

3 teaspoon        mithu (salt)

2 teaspoon        dhaanaa jiru

¼ teaspoon       hing (asafetida)

2 teaspoon        saaker (sugar)


2 cups              methi (fenugreek leaves), trimmed & chopped

4 cloves            lasan (garlic), minced

½ cup               dahi (plain yogurt) or

chhaash (buttermilk)or

pani (water) water

4 tablespoon      tel (oil)


1.                   Mix the whole wheat flour, chickpea flour & all-purpose flour.

2.                   Add in the salt, cayenne pepper, dhaanaa jiru, turmeric, asafetida & sugar.

3.                   Add fenugreek & garlic

4.                   Add enough yogurt (or buttermilk or water) to till it holds together.

5.                   Bind it all together with a little oil.

6.                   Break off into 1" balls and roll out to 6-8” .

7.                   In a heavy skillet at medium heat, pan fry each one, brushing additional oil on each side.


Note:    some leftover rice or shredded zucchini can be added to the dough for a softer thelpaa


Note:    If the fenugreek is dried, soak in warm water for ½ hour, drain and chop before adding to the dough. The water used for soaking can be used in the dough.


Note: If chapatti flour isn’t available, you can substitute 1 cup of whole wheat flour and 1 cup of all-purpose flour.


Source: Kokila