Methi Thepla
Discover the authentic flavors of Gujarat with this delightful **Methi Thepla** recipe! Perfect for breakfast, a light meal, or as a travel-friendly snack, these spiced flatbreads are made with a wholesome blend of **whole wheat flour**, **besan (gram flour)**, and the earthy goodness of fresh **methi (fenugreek) leaves**. Seasoned with aromatic spices like turmeric, cumin, and coriander, and bound together with creamy yogurt, these pliable, golden theplas are soft, flavorful, and incredibly versatile. Quick to prepare with just 20 minutes of cooking time, they pair wonderfully with tangy yogurt, spicy pickles, or your favorite chutneys. Whether you're meal-prepping or exploring healthy Indian breads, this **traditional Methi Thepla** is sure to add a burst of taste and nutrition to your menu!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.25 cup Besan (Gram flour)
- 0.5 cup Fresh methi (fenugreek) leaves
- 2 tablespoons Yogurt
- 0.25 cup Water
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Salt
- 2 tablespoons Oil
- Oil for cooking
Instructions
In a large mixing bowl, add whole wheat flour, besan, chopped fenugreek leaves, yogurt, turmeric powder, red chili powder, coriander powder, cumin seeds, salt, and 2 tablespoons of oil.
Gradually add the water little by little while mixing with the ingredients to form a soft and pliable dough.
Knead the dough for about 5 minutes until it is smooth. Cover the dough with a damp cloth and let it rest for 15 minutes.
Divide the dough into 6-8 equal portions and roll each portion into a ball and then flatten it slightly.
Preheat a non-stick tawa or skillet over medium heat.
Take one dough ball, dust it with some whole wheat flour, and roll it out into a circle of approximately 6 inches in diameter.
Place the rolled thepla on the preheated tawa. Cook for about 1-2 minutes or until bubbles start to form on the surface.
Flip it over, drizzle a little oil around the edges, and cook the other side until golden brown spots appear.
Repeat the process with the remaining dough balls.
Serve the methi theplas hot with yogurt, pickles, or any chutney of your choice.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 6.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 534 mg | 41% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 1665 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
