Methi Thepla

This is one of the food I have tasted from my Gujarathi neibghour during my school/college days. I thought those are methi paratha. And later I used to ask myself why my paratha is not tasting same as what I used to have. Sometime last year I was having my lunch with colleague and tried this methi thepla. It was very similar to my childhood food. So I asked him whether it is same as Methi paratha he said it is called Methi Thepla and it is with different spices. I searched for the recipe on the net. From there I used to do Thepla at home. 

Wheat Flour - 1 cup
Besan flour / Garam flour - 1/4 cup
Yogurt - 2 tablespoon
Red chilli powder - 1/2 teaspoon
Cumin seeds powder - 1/2 teaspoon
Methi leaves - 1 cup
Mint Leaves - 1/4 cup
Garam masala powder - 1/4 teaspoon
Salt per taste
Oil for cooking


Chop the Methi leaves and mint leaves. Add all the ingredients except oil in a broad vessel. Make a soft dough by adding water. Cover it with damp cloth and leave it aside for 30 - 40 mins
Make a Lemon size balls. Roll out to thin chapathi / chapati. You can use wheat / all purpose flour for dusting the ball while rolling out the chapathi.
Heat the flat tawa and when it is hot put the rolled out chapati. Apply oil on the side and on the top. When brown spot start to appear turn it and cook other side. Repeat the process for all the balls
Serve hot with your favourite subji. I can eat this without any side dish also