Methi Thepla
Give Gujarati Methi Thepla a shot—an essential, mildly spiced chapati-style Indian flatbread crafted from whole wheat flour, fenugreek leaves, and a blend of spices. This Thepla is not only light but also a healthy choice, making it a perennial favorite in our household.
Ingredients
- 3 cups Fresh Fenugreek leaves washed and chopped finely
- 4 cups Whole wheat flour
- Salt to taste
- 2 tablespoon Chili powder Or as per your spice level
- 1 teaspoon Turmeric powder
- 2 tablespoon Cumin-coriander powder
- ½ teaspoon Hing
- ¼ cup Oil + for frying the thepla
- 1 cup Curd
- 1 cup Water or as needed
Instructions
- Take whole wheat flour in a big mixing bowl. Add chili powder, turmeric powder, Cum-coriander powder, salt, hing, and oil. Mix them.
- Now add fenugreek/methi leaves and curd. Mix it with your fingertips well.
- Now add little water a time and knead into semi-soft dough. It should not be too hard or too soft.
- Cover it and keep it aside for 15 minutes.
- After 15 minutes, take some oil in hand and knead the dough once again to smooth out. Divide the dough into 50 equal balls, flatten it out between your palms and take it in the oiled bowl.
- With the help of dry flour, start rolling the thepla. Roll it into 6 to 7-inch diameter circle using a rolling pin. It should not be too thin or thick.
- Heat the tawa on a medium heat.
- Place rolled Methi thepla on hot tawa. Let it cook for 30 to 40 seconds or till you get few bubbles on the top.
- Flip it with help of a spatula. Drizzle some oil and spread evenly. Again, flip it, press it lightly with a spatula and cook until bottom side is cooked. Apply some more oil on top and flip and cook again by pressing until cooked.
- Once cooked on both the sides remove it to the plate or in the container. Repeat the same process for the rest Methi thepla.
Nutrition
Calories: 75kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 70mgFiber: 2gVitamin A: 160IUVitamin C: 110mgCalcium: 1mgIron: 2mg
Tried this recipe?Let us know how it was!