How to make Sprouts and Methi Thepla - SK Khazana -

A very healthy version of thepla made with mixed sprouts and fenugreek leaves

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mixed sprouts (मिक्स्ड स्प्राऊट्स ), Fresh fenugreek leaves (methi) (ताज़ी मेथी)

Cuisine : Gujarati

Course : Snacks and Starters

Sprouts and Methi Thepla - SK Khazana

Sprouts and 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 : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sprouts and Methi Thepla - SK Khazana Recipe

  • Mixed sprouts boiled 1/2 cup

  • Fresh fenugreek leaves (methi) 1 cup

  • Yogurt 1/2 cup

  • Whole wheat flour 1 1/2 cups for dusting

  • Bengal gram flour (besan) 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • White sesame seeds 1 teaspoon

  • Ginger green chilli paste 1/2 teaspoon

  • Oil 1 tablespo + for drizzling

  • Chhunda to serve


Step 1

Put mixed sprouts in a blender jar, add 2 tbsps yogurt and blend to a fine paste.

Step 2

Take whole wheat flour in a large bowl, add gram flour, red chilli powder, carom seeds, salt, turmeric powder, white sesame seeds, ginger-green chilli paste, fenugreek leaves and sprout paste and mix well.

Step 3

Add remaining yogurt, mix well and knead into soft dough. Add oil and knead again.

Step 4

Divide the dough into equal portions and shape them into balls. Dust the work top with flour and place a dough ball on it and flatten it slightly. Roll it in the dry flour and further roll it into a thin thepla. Make thepla with the remaining dough in the same way.

Step 5

Heat a non-stick tawa, place each thepla on it and cook for a few seconds on both sides. Drizzle oil on each side and cook, turning sides, till it is cooked evenly and turn golden brown on both sides.

Step 6

Roll each thepla and place on a serving platter and serve hot with chhunda.

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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.