Dal Thepla

Whole wheat flour kneaded with leftover dal and fenugreek leaves, rolled out into thepla and cooked. This is a Sanjeev Kapoor exclusive recipe.

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Dal Thepla

Main Ingredients Left over cooked dal, Fresh fenugreek leaves (methi)
Cuisine Gujarati
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Dal Thepla

  • ½ cup Left over cooked dal
  • ½ small bunch Fresh fenugreek leaves (methi) chopped
  • 1 cup Whole wheat flour (atta)
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • for basting Oil 1 tablespoon +


  1. Pour dal into a parat. Add fenugreek leaves, cumin powder, coriander powder, salt and chilli powder and mix well.
  2. Add flour and knead into stiff dough. Add 1 tablespoon oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.
  3. Divide the dough into equal portions. Take each portion, roll in flour and roll out to a thin disc. These are theplas.
  4. Heat a non-stick tawa. Place each thepla and cook, turning sides and basting with oil, on medium heat till golden on both sides.
  5. Serve.

Nutrition Info

Calories 644
Carbohydrates 83.1
Protein 22.3
Fat 24.8
Other Fiber Zinc- 2.7mg