Pan-Fried Masala Thepla with Fenugreek and Yogurt

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thin, spiced Gujarati flatbreads enriched with fenugreek leaves and yogurt, pan-fried to golden perfection and perfect for breakfast or snacks. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs whole wheat flour, fresh fenugreek leaves (methi), chopped, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Indian cuisine 200 cal/serving

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Ingredients

2 cups whole wheat flour
1 cup fresh fenugreek leaves (methi), chopped
1/2 cup plain yogurt
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
1 tsp ginger-green chili paste
1 tsp salt
3 tbsp, divided oil
as needed for dough water

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Instructions

Step 1: In a large bowl, combine 2 cups whole wheat flour, 1 cup chopped fresh fenugreek leaves, 1/2 cup plain yogurt, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin seeds, 1 tsp ginger-green chili paste, and 1 tsp salt.
Step 2: Add 2 tbsp oil and mix well. Gradually add water, about 1/4 cup, kneading into a soft pliable dough. Cover and rest for 20 minutes.
Step 3: Divide the dough into 8 equal portions. Roll each portion on a lightly floured surface into a thin 7-inch circle.
Step 4: Heat a non-stick skillet over medium-high heat. Cook each thepla for 1-2 minutes on one side until bubbles appear. Flip, brush with 1/2 tsp oil, cook another 1-2 minutes until golden spots appear. Flip again and brush with oil, cooking for 30 seconds more.
Step 5: Stack the cooked theplas in a covered container to keep warm. Serve hot with yogurt or pickle.