Sprouts and Methi Thepla - SK Khazana

A very healthy version of thepla made with mixed sprouts and fenugreek leaves This is a Sanjeev Kapoor exclusive recipe.

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Sprouts and Methi Thepla - SK Khazana

Main Ingredients Mixed sprouts, Fresh fenugreek leaves (methi)
Cuisine Gujarati
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Sprouts and Methi Thepla - SK Khazana

  • 1/2 cup Mixed sprouts boiled
  • 1 cup Fresh fenugreek leaves (methi)
  • 1/2 cup Yogurt
  • 1 1/2 cups for dusting Whole wheat flour
  • 2 tablespoons Bengal gram flour (besan)
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Carom seeds (ajwain)
  • Salt to taste
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon White sesame seeds
  • 1/2 teaspoon Ginger green chilli paste
  • 1 tablespo + for drizzling Oil
  • Chhunda to serve


  1. Put mixed sprouts in a blender jar, add 2 tbsps yogurt and blend to a fine paste.
  2. Take whole wheat flour in a large bowl, add gram flour, red chilli powder, carom seeds, salt, turmeric powder, white sesame seeds, ginger-green chilli paste, fenugreek leaves and sprout paste and mix well.
  3. Add remaining yogurt, mix well and knead into soft dough. Add oil and knead again.
  4. Divide the dough into equal portions and shape them into balls. Dust the work top with flour and place a dough ball on it and flatten it slightly. Roll it in the dry flour and further roll it into a thin thepla. Make thepla with the remaining dough in the same way.
  5. Heat a non-stick tawa, place each thepla on it and cook for a few seconds on both sides. Drizzle oil on each side and cook, turning sides, till it is cooked evenly and turn golden brown on both sides.
  6. Roll each thepla and place on a serving platter and serve hot with chhunda.