METHI THEPLA RECIPE
Methi Thepla is a popular Gujarati flatbread made with fenugreek leaves, whole wheat flour, and a blend of spices. It is a flavorful and nutritious dish that is often enjoyed for breakfast or as a snack.
To make Methi Thepla, start by combining whole wheat flour, chopped fenugreek leaves (methi), and various spices in a mixing bowl. Add yogurt, oil, and water to form a soft dough. Let the dough rest for about 15-20 minutes.
Divide the dough into small portions and roll out each portion into a thin, round disc using a rolling pin and some dry flour.
Heat a tawa or griddle over medium heat and cook the rolled theplas on both sides until golden brown spots appear. Apply oil or ghee on both sides while cooking for a crispier texture.
Once cooked, remove the theplas from the griddle and serve them hot. Methi Theplas are often enjoyed with pickle, yogurt, or any favorite side dish.
Methi Thepla is not only delicious but also nutritious. Fenugreek leaves are a good source of dietary fiber, vitamins, and minerals, and whole wheat flour adds to its nutritional value.
Methi Thepla can be made in advance and stored for a few days, making it a convenient option for packed lunches or picnics. It is a versatile dish that can be customized by adding other ingredients like grated vegetables or spices according to personal preference.
INGREDIENTS
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1/4 cup yogurt
- 2 tablespoons oil
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon cumin powder
- Salt to taste
- Water as needed
- Oil or ghee for cooking
INSTRUCTIONS
- In a mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, ginger paste, green chili paste, turmeric powder, red chili powder, cumin powder, salt, yogurt, and oil. Mix well.
- Gradually add water and knead the ingredients into a soft dough. Let the dough rest for about 15-20 minutes.
- Divide the dough into small portions and shape them into balls. Dust each ball with some dry flour.
- Roll out each ball into a thin, round disc using a rolling pin and some dry flour.
- Heat a tawa or griddle over medium heat. Place a rolled thepla on the hot griddle.
- Cook the thepla on both sides, applying oil or ghee, until golden brown spots appear. Press gently with a spatula while cooking to ensure even cooking.
- Once cooked, remove the thepla from the griddle and repeat the process with the remaining dough portions.
- Serve the Methi Thepla hot with pickle, yogurt, or any favorite side dish.
NUTRITION VALUE
- Calories: 100-120 kcal
- Carbohydrates: 15-18g
- Protein: 3-4g
- Fat: 3-4g
- Fiber: 2-3g
- Sugar: 1-2g
- Sodium: 100-200mg
- Cholesterol: 0mg
