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About the Recipe


  • 1 cup sorghum flour

  • ½ cup fresh methi leaves

  • 2 tbsp desi ghee

  • ¼ tsp turmeric powder

  • ¼ tsp coriander powder

  • ¼ tsp cumin powder

  • ¼ tsp red chilli powder

  • A pinch of hing

  • Pink salt to taste


  • Clean and thoroughly wash the fenugreek leaves and finely chop them.

  • Add all the spices and mix well. Mix in the sorghum flour and water and knead into a dough.

  • Make small balls and roll out into 6″ wide round flat breads, by hand.

  • Cook on a cast iron tawa in low heat on both sides.

  • Coat the thepla with desi ghee & serve with green chutney or homemade pickle.

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