Methi Thepla

Methi Thepla

Preparation time: 10 mints
Cooking time: 10 mints
Makes – 8 pieces

1 cup wheat flour
¾ cup gram flour
1 cup finely chopped methi (fenugreek)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tsp jaggery
¾ cup yogurt
oil to cook


  1. Combine the wheat flour, besan and the remaining ingredients in a bowl, mix well and knead into a soft dough. Use extra water if needed.
  2. Keep it aside for 20-30 minutes.
  3. Now divide the dough in to 8 equal portion and roll out each portion into a circle.
  4. Preheat a pan on medium heat and cook each portion both side using 1 tea-spoon oil till golden brown spots appear.
  5. Serve it with yogurt raita or ghee jaggery.

Kids love this dish and Fenugreek health benefits are multitude.



BhakriPreparation time: 5 mints
Cooking time: 15 mints
Makes: 4 pieces

1 cup whole wheat flour
1 tbsp oil
1/2 tsp salt
water to knead dough
2 tsp clarified butter to apply on


  1. Combine flour, oil and salt in a bowl and knead into a firm dough, using enough water. Keep aside for 15 to 20 minutes.
  2. Divide the dough into 4 equal portions and roll out each portion into a 2-3mm thick circle.
  3. Preheat a griddle on medium heat and cook each bhakri putting light pressure on, with a muslin cloth till golden brown spots appear on both the sides. Try to give even pressure to cook it evenly.
  4. Place it on a plate and apply half tsp of clarified butter to it. Follow the same for all bhakris.
  5. Serve it hot.

Bhakri is typically biscuit-like Indian bread flavored with ghee. Serve it with any curry with gravy.

Stuffed Pepper and Sweetcorn Pizza

Pizza Paratha

Preparation time: 10 – 15 mints
Cooking time: 15 mints
Serves: 4
Makes: 2 pizzas

1 cup Wheat flour
1 cup plain flour
1 tsp salt
1 tbsp oil
1 tsp honey
1 tsp dry active yeast
1 tbsp dry mixed herbs (optional)
lukewarm water

For stuffing:
1 cup finely chopped Mix Peppers (Capsicum)
¼ cup sweetcorn
¼ cup finely chopped onion
1 tbsp finely chopped jalapenos
½ cup grated cheddar cheese
1 tsp crushed chillies
½ tsp salt
½ tsp black pepper
1 tsp dry thyme (optional)
10 to 12 roughly chopped fresh basil leaves (optional)


  1. In a large mixing bowl, combine all ingredients. Mix until all ingredients are fully incorporated, and then remove dough to a floured (wheat/plain flour) work surface. Knead for 5 to 8 minutes or until the dough is smooth but firm.

  2. Cover the dough with a  warm, damp cloth and set in a warm spot for 30 to 40 minutes or until dough has risen to almost 1 1/2 times its size.

  3. Now, for stuffing, mix everything well in a mixing bowl. Keep this mixture aside to marinate.

  4. Once the dough is risen well, divide it into 2 evenly sized balls. Now take one part and dust it with dry flour. Use and rolling pin to roll into 4-inch in diameter round. Place one part of stuffing on it and seal it from all sides. Ensure the dough is well sealed without any cracks by pinching it all together until smooth. Now dust it with dry flour and roll it with rolling pin. Finish the 2nd pizza dough same way.

  5. Place ready pizza on baking trays and cover it. Keep them aside for 15 minutes.

  6. Preheat your oven to 180°C.

  7. Bake pizzas in the preheated oven for 15-20 minutes or until golden all over.

  8. Serve hot from the oven.

Serving Suggestions:
you can serve it with mayonnaise, pizza dips.

Any dough containing grains, seeds or whole wheat flour, rises much more slowly and will not double in bulk. Using plain flour only will make the process faster.