Sanjeev Kapoor

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Thepla  Recipe

A good parantha that can be stored for 2 to 3 days.

This is an exclusive website recipe.

Preparation Time : 21-25 minutes

Cooking time : 21-25 minutes

Servings : 4


Main Ingredients

Whole wheat flour (atta), Gram flour (besan)





Level Of Cooking



  • Whole wheat flour (atta)
    1 1/4 cups
  • Gram flour (besan)
    2/3 cup
  • Fenugreek leaves (methi) chopped
    1 cup
  • Red chilli powder
    1 teaspoon
  • Salt
    to taste
  • Oil
    3 tablespoons


Step 1

Sieve wheat flour and besan separately.

Step 2

Mix wheat flour, besan, chopped methi leaves, salt, red chilli powder and then add water to make a semi hard dough, knead it well and rest it for 10 minutes.

Step 3

Divide into 8 equal portions.

Step 4

Roll out each portion and cook on a hot griddle on both sides, applying a little oil.

Step 5

Cook till lightly browned on both sides.

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