Recipe – Masala Roti or Thepla or Methi parantha

Aviary Photo_131483414965268102

Prep Time: 12 minutes

Cook Time: 10 minutes

Serves: 8-10 Rotis


For the Dough:

  • Whole wheat flour(Aata): 2 Cups
  • Chickpea Flour (Besan): ½ Cup
  • Cumin seeds: ½ teaspoon
  • Turmeric Powder (Haldi): ½ teaspoon
  • Red Chili Powder: ½ teaspoon
  • Salt: 1 1/2 Teaspoon or to taste
  • Fresh Fenugreek leaves (methi leaves): ½ Cup, washed
  • Water: ¾ Cup or as required
  • Oil/ghee: 2 Tablespoon


  • Ghee/Oil to roast the theplas.


  • Mix the dough ingredients. Using water knead a soft dough. Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 10 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa and place the thepla on the tawa
  • Flip after 30 seconds
  • Add ½ teaspoon oil/ghee.
  • Flip again after 30 seconds and apply little oil/ghee on the other side.
  • Cook until both sides are evenly roasted with golden brown spots (not black).
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.

Cook’s Note

  • You may use dry methi leaves instead of fresh methi leaves.

3 thoughts on “Recipe – Masala Roti or Thepla or Methi parantha”

Comment Here:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s