Methi Tepla/ Fenugreek leaves wheat spicy roti

Want to make your regular roti more delicious & nutritious too? Here is a recipe for the season. It is the season you get plenty of fresh fenugreek leaves. You can add some of them in your roti dough bychopping along with commonly available spices in the kitchen to make these tasty teplas basically a Gujarathi delicacy made with wheat flour & millets like bajra & jowar flour. I tasted it for the first time about 8-9 years back when my north Indian neighbour shared the traditionally made teplas which was so good in taste. She made with bajra flour if I remember it right. Now, here is my version with just wheat flour, gram flour and methi leaves. This exotic looking dish is not very difficult to make as well.

Methi Tepla

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 10-12 medium teplas
Fresh fenugreek leaves – 1 bunch
Wheat flour – 1.5 - 2 cups
Gram flour – ¼ cup
Ajwain/ Carom seeds/ Om kalu – ½ tsp
Salt - to taste
Jaggery powder – 2 tsp
Red chilli powder – 1 tsp or as required
Cumin powder – ¼ tsp
Coriander powder – ¼ tsp
Green chillis – 1-2 finely chopped (optional), I don’t use as kids don’t like
Ghee or oil – 2 tsp for the dough and extra for frying teplas.
Curds – 2-3 tbsp, instead you can use water as well

  • Clean fenugreek leaves, by removing root & hard stems. Collect only leaves & soft stems. Rinse well with clean water, drain and chop finely.
  • Take the chopped leaves & green chillis (if using) in a large mixing bowl. Add salt, chilli powder, carom seeds, cumin powder and coriander powder. Add jaggery powder and mix well.
  • Now add gram flour and wheat flour, mix well with your fingers adding curds (only water if vegan) or water as required to form soft dough. Add 2 tsp of ghee (oil if vegan) and kneed very well. Greens will release little water as you press with fingers, so add water or curds looking at the dough.
  • Cover the bowl with a lid and set aside for 10 minutes.
Methi wheat Tepla
  • Now start making rotis by dividing dough into equal sized balls and rolling one by one.
  • Heat a pan/ griddle, apply little oil. Cook the rotis like regular chapathi/ pulka applying little ghee/ oil on top. It is done when you find brown spots on each side. Transfer to a hot-box on cooking both sides evenly.
  • Serve warm teplas with choice of chutney or with curds & pickles. It makes a perfect combination with cup of hot coffee or tea.

Fenugreek leaves wheat spicy roti

  • You can avoid using curds & ghee completely while making these if you are on a vegan diet. Use water instead curds & oil in place of ghee.
  • You can add 1.25 cups of wheat flour & ¾ cup of mixed millets (bajra & jowar flour).
Fenugreek leaves wheat Tepla