How to make Methi Thepla-SK Khazana -

This Gujarati speciality is very convenient to carry when you embark on a long train journey

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Whole wheat flour (atta) (आटा)

Cuisine : Gujarati

Course : Breads

For more recipes related to Methi Thepla-SK Khazana checkout Methi Thepla. You can also find more Breads recipes like Bajra And Aloo Parantha Aloo Palak Parantha - SK Khazana jaan on tawa Makki Di Roti

Methi Thepla-SK Khazana

Methi Thepla-SK Khazana Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Thepla-SK Khazana Recipe

  • Fresh fenugreek leaves (methi) chopped 1 cup

  • Whole wheat flour (atta) 2 cups + for dusting

  • Gram flour (besan) 1/4 cup

  • Salt to taste

  • Ginger-green chilli paste 1 a few drops

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • White sesame seeds (til) 1 teaspoon

  • Milk as required

  • Oil 3-4 teaspo


Step 1

Mix together wheat flour, gram flour, salt, ginger-green chilli paste, turmeric powder, chilli powder and fenugreek leaves in a bowl. Add sesame seeds and sufficient milk, mix and knead to a soft dough. Add oil and knead again.

Step 2

Divide the dough into equal portions, dust each portion with some wheat flour and roll out into thin discs or theplas.

Step 3

Heat a non-stick tawa. Place theplas on it, one by one, drizzle some oil and cook, turning sides, till evenly done on both sides.

Step 4

Serve hot with chhunda.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.