Methi Focacia
Give an Indian twist to the classic Italian focaccia and enjoy the fluffy bread topped with stringy mozzarella cheese.
Methi Focaccia Recipe by Chef Emanual Chauhan

- 1

Cooking Time

-25 Min


- Medium

Preparation Time

- 30 Min


  • 2 cups all purpose flour; 1 tsp turmeric powder; 1 tsp red chilli powder; 1½ tsp ginger chilli paste; 2 tbsp activated yeast; 1 tbsp Carom seeds; 1 tsp cumin seeds roasted; ½ cup fenugreek leaves; 2 tsp Salt to taste; 2 tbsp Olive oil; Water; Oil; Red chilli powder a pinch; Colourful bell peppers; grated mozzarella cheese


  1. 1

    For the dough mix all purpose flour, turmeric powder, red chilli powder, and ginger chilli paste.
  2. 2

    ; Add activated yeast fresh fenugreek leaves, and salt.
  3. 3

    ; Add olive oil and mix well.
  4. 4

    ; Add some water and knead a dough.
  5. 5

    ; Drizzle a few drops of olive oil on the chopping board and knead well.
  6. 6

    ; Wrap the dough in a moist muslin cloth.
  7. 7

    ; Place it in a warm place (like an oven) for 20 mins.
  8. 8

    ; The dough will double in size.
  9. 9

    ; After 20 min, punch the dough.
  10. 10

    ; Grease a baking dish with oil.
  11. 11

    ; Transfer the dough and bake at 230 C for 15 min.
  12. 12

    ; Garnish with grated mozzarella cheese and colourful bell pepper juliennes.
  13. 13

    ; Bake again for 1 2 min.
  14. 14

    ; Serve.
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Emanual Chauhan


Teenage chef Emanuel Chauhan can cook a mean Pagla Anda. Or Haathi ki Haddi. Now those are dishes he has created, this young chef began cooking at the age of six because he disliked the dal made by the family cook. The journey from tweaking home food to emerging as second runner-up at Junior MasterChef India earned him the moniker Tornado in the Kitchen. Get a glimpse of his creativity on the show Eat Manual.

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