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Methi Thepla
Methi thepla is a delicious and healthy Gujarati flatbread made with whole wheat flour, fresh fenugreek leaves, and a blend of spices. It's perfect for breakfast or as a light meal, and can be enjoyed with yogurt or pickle. Ingredients: Atta, Fenugreek, Salt, Turmeric powder, Cumin seeds, Red chilli powder, Coriander powder, Ajwain, Cooking oil
30min
Cook Time
8
Servings
Recipe
120 kCal
Recipe
1
Clean and finely chop 1 cup of fresh fenugreek (methi) leaves. Set aside.
2
In a large mixing bowl, combine 2 cups of whole wheat flour (atta), the chopped fenugreek leaves, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin seeds, 1/2 teaspoon ajwain, and salt to taste.
3
Add 2 tablespoons of oil to the mixture and mix well.
4
Gradually add water (approximately 1/2 cup) to the mixture and knead it into a soft, smooth dough. Cover the dough and let it rest for 15-20 minutes.
5
Divide the dough into equal portions and roll each portion into a ball.
6
Dust a rolling surface with some dry flour and roll each ball into a thin, round thepla (approximately 6 inches in diameter).
7
Heat a tawa or griddle over medium heat. Place the rolled thepla on the tawa and cook for a minute or until small bubbles appear on the surface.
8
Flip the thepla and cook the other side for another minute, applying some oil or ghee on both sides as needed.
9
Cook until both sides have golden brown spots and the thepla is cooked through.
10
Repeat the process for the remaining dough balls.
11
Serve the methi thepla hot with yogurt, pickle, or your favorite side dish.
Nutrition
120
kCal
4 g
Protein
4 g
Fat
18 g
Carbs
500 g of Atta
22% OFF
Aashirvaad Organic Atta
5 kg
₹274
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Salt to taste
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½ tsp of Turmeric Powder
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½ tsp of Cumin Seeds
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½ tsp of Red Chilli Powder
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½ tsp of Coriander Powder
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½ tsp of Ajwain
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2 tbsp of Cooking Oil
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