Methi Thepla
Methi Thepla is a popular Indian flatbread that is made with fenugreek leaves, whole wheat flour, and a blend of aromatic spices. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is also a great source of fiber and protein, thanks to the wheat flour and fenugreek leaves. Methi Thepla can be served as a breakfast or lunch item and pairs well with yogurt or chutney.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
129 kcal
Protein
5 g
Carbs
20 g
Fat
3 g
Fiber
5 g
Ingredients
Fenugreek leaves
0.5 cup (120g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Red chilli Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Wheat flour, atta
1 cup (200g)
Olive Oil
1 tbsp (15g)
Besan (chickpea flour)
0.5 small cup (50g)
Instructions
Cooking Steps
Wash and chop the fenugreek leaves.
In a large mixing bowl, combine the fenugreek leaves, whole wheat flour, gram flour, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
Add water as needed to make a soft dough.
Cover the bowl with a lid or a plastic wrap and let the dough rest for 15-20 minutes.
After resting, divide the dough into small portions and roll them into thin circles.
Heat a non-stick tawa or griddle over medium heat.
Spray some oil on the tawa or griddle.
Place the thepla on the tawa and cook until the bottom turns golden brown and crispy.
Flip the thepla and cook for another 1-2 minutes until the other side is also golden brown.
Repeat the process with the remaining dough.
Serve hot with yogurt or pickle.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.