METHI THEPLE (Preparation Time:40 mins; Yields: 18-20)


Being a mom has taught me one thing for sure – to be prepared for any circumstances. When you are travelling with two kids despite best planning things will get out of control, because kids’ behavior is unpredictable. Long lines and weird travel hours, don’t help either.

My mantra is keep enough snacks and you’ll probably sail through, well fed kids are happy and familiar food helps. Methi Theplas (Fenugreek Flatbread) are my favorite food for flights, or long drives. I love them because you could prepare them a day before, they stay fine at room temperature, are non messy to eat and taste delicious.

2 cups whole wheat flour
1 bunch of methi leaves
About 1 cup water
1 tsp white sesame seed
Sugar1/4 tsp
Salt to taste
Red chili powder, I/4 tsp
Turmeric powder, 1/4 tsp

Knead into a dough using almost 1 cup water, make small balls, and roll into a disc (like chapati)

Cook on tawa (cast iron flat pan) at medium heat like a paratha, when one side is cooked, flip and spread ghee, repeat.

These keep well at room temperature for 2-3 days.

2 Comments Add yours

  1. Rutu says:

    Methi cut or grind


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