Wholemeal flat bread with fenugreek leaves


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Methi Na Thepla is a delicious spiced chapati from Gujarat, where they serve it with meals, and also as a snack (farsan). In a Gujarati home, fresh fenugreek leaves are the obvious choice, but dried ones (kasuri methi) are more easily available elsewhere and make a lovely aromatic alternative.


  • 450 g/1lb chapati flour (atta) or fine wholemeal (whole-wheat) flour
  • 5 ml/1 tsp salt, or to taste
  • 30 ml/2 tbsp dried fenugreek leaves (kasuri methi)
  • 2.5–5ml/½–1 tsp chilli powder
  • 2.5 ml/½ tsp ground turmeric
  • 2.5 ml/½ tsp ground cumin
  • 45 ml/3 tbsp sunflower oil or light olive oil
  • 250–300ml/9–10fl oz/generous 1 cup warm water
  • sunflower oil, for shallow-frying


  1. Sift the flour into a large mixing bowl and mix in the salt, fenugreek leaves, chilli powder, turmeric and cumin.

  2. Rub in the oil with your fingertips, then gradually add the water while continuing to mix. When a dough has formed, transfer it to a lightly floured surface and knead until soft and pliable. Alternatively, make the dough in a food processor.

  3. Cover with a damp dish towel and let it rest for 30 minutes.

  4. Divide the dough into two equal parts and cut four equal portions from each.

  5. Form into balls and flatten each one to form a neat cake. Dust each cake lightly with flour and roll out to a 15cm/6 in circle.

  6. Preheat a cast iron griddle over a medium heat and place a flat bread on it. Cook for 30–35 seconds, then turn it over. Spread about 10ml/2 tsp oil over the surface of the cooked side and turn it over again. Let it cook for about 1 minute or until brown patches have appeared.

  7. Spread the second side with the same amount of oil, turn it over and cook as before, until brown patches appear.

  8. Transfer to a plate lined with kitchen paper. Cook all the bread in the same way. Serve on its own or with any vegetable curry.

Per portion Energy 279kcal/1171kJ; Protein 7.4g; Carbohydrate 36.6g, of which sugars 1.2g; Fat 12.5g, of which saturates 1.4g; Cholesterol 0mg; Calcium 25mg; Fibre 5.1g; Sodium 248mg.