Methi theplas in lachha parantha style.

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Methi theplas in lachha parantha style.


Cooking Time

Preparation Time :30 Min

Cook Time : 15 Min

Total Time : 45 Min


Serves : 4
  • 2 cups atta

  • 1 cups besan

  • 2 cups fresh fenugreek leaves,methi

  • 1 tsp chili-ginger paste

  • 1/2 tsp cumin powder or seeds

  • 1 tsp coriander seeds powder

  • 1 tsp garam masala

  • 1 tsp red chilli powder

  • 1/2 tsp turmeric powder

  • 1 tsp moti saunf powder

  • 2 tbsp yogurt or dahi

  • 1 tbsp oil

  • 1/2 tsp salt or to taste

  • 2 cups to roast theplas -oil or preferably mustard oil.


  • Rinse well and chop methi leaves (if using small variety of leaves then don't have to chop).
  • In a large bowl add flour, besan, and all powdered spices, garam masala, chilli-ginger paste, salt, oil and methi leaves mix well to combine everything.
  • Add curd and knead to smooth dough, add 2-3 tbsp of water if required.
  • Methi leaves will leave water by itself so go slow on water.
  • Cover dough with a damp clean cloth and keep aside for 15-20 mins, add 1 tsp oil and knead again for a min.
  • Divide dough and make medium size balls, flatten it and dust with flour.
  • Roll this into thin disc or roti of a big size , now smear oil on the roti and dust wid flour,then fold like a paper Japanese fan as shown in d pic, then make a round by rolling from one end towards inside and make a flat peda, don't press too much, make a roti again wid slight pressure.
  • Heat a tawa or pan and place lachha thepla on it,flip thepla and apply oil or ghee.
  • Now flip thepla again and apply oil/ghee. Roast both sides until golden brown and thepla gets cooked. Repeat same for rest of dough.
  • Serve ur Crispy Lachha thepla with raita or plain curd.