Methi Thepla Recipe
Methi Thepla is a healthy Gujarati flatbread made with fresh fenugreek leaves, whole wheat flour, and spices. Perfect for breakfast, snacks, or travel food.
Equipment
- Mixing bowl
- Rolling Pin
- Tawa or flat pan
- Spatula
Ingredients
- 2 cup whole wheat flour
- 1 cup fresh methi (fenugreek) leaves (chopped)
- 1/4 turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder
- 2 tbsp yogurt
- Salt to taste
- Water as needed
- Oil or ghee for cooking
Instructions
Prepare the Dough:
- In a mixing bowl, combine whole wheat flour, chopped methi leaves, turmeric powder, cumin powder, red chili powder, and salt.
- Add yogurt and mix well. Gradually add water to form a soft dough.
Rest the Dough:
- Cover the dough and let it rest for 15-20 minutes.
Roll the Theplas:
- Divide the dough into equal-sized balls.
- Roll each ball into a thin, round disc using a rolling pin.
Cook the Theplas:
- Heat a tawa or flat pan over medium heat.
- Place the rolled thepla on the tawa and cook until bubbles form.
- Flip and cook the other side, drizzling a little oil or ghee.
Serve Hot:
- Serve the theplas with yogurt, pickle, or a cup of tea.
Notes
- Storage: Theplas can be stored in an airtight container for 2-3 days.
- Variation: Add grated carrots or spinach for more nutrition.
- Serving Tip: Methi Theplas pair perfectly with yogurt and pickle.
