Methi Theplas
Savor the rustic charm of Gujarat with Methi Theplas, a wholesome and flavorful flatbread featuring fresh fenugreek leaves (methi) and a medley of spices. Perfect for breakfast, lunch, or travel snacks, these soft and spiced theplas are made from a mix of whole wheat flour and gram flour, enriched with aromatic ingredients like garlic, turmeric, coriander, and sesame seeds. The addition of yogurt ensures a tender texture while the vibrant methi leaves lend a distinct earthy taste. Lightly cooked on a skillet with a drizzle of oil, these golden-brown delights pair effortlessly with yogurt, tangy pickles, or spicy chutneys. Easy to prepare and highly nutritious, Methi Theplas are a delicious way to elevate everyday meals while celebrating traditional Indian flavors.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fresh fenugreek leaves (methi)
- 2 tablespoons Gram flour (besan)
- 2 tablespoons Yogurt
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 0.5 teaspoons Carom seeds (ajwain)
- 1 teaspoons Sesame seeds
- 1 teaspoons Garlic paste
- 1 teaspoons Ginger paste
- 1 teaspoons Salt
- 1 tablespoons Cooking oil (for dough)
- 0.5 cups Water
- as needed Cooking oil (for cooking theplas)
Instructions
Rinse the fenugreek leaves thoroughly in water and finely chop them. Set aside.
In a large mixing bowl, combine whole wheat flour, gram flour (besan), turmeric powder, red chili powder, coriander powder, carom seeds, sesame seeds, salt, and fenugreek leaves.
Add garlic paste, ginger paste, and yogurt to the flour mixture.
Mix well and add cooking oil. Gradually add water, little by little, and knead the mixture into a soft and smooth dough. Cover the dough with a clean damp cloth and let it rest for 15 minutes.
After resting, divide the dough into equal-sized balls (about 12-14 balls for medium-sized theplas).
Lightly flour a clean working surface. Roll each ball into a thin, round disc, about 6-7 inches in diameter.
Preheat a skillet or tawa over medium heat. Place a rolled-out thepla onto the hot skillet. Cook for about 30 seconds, or until you see bubbles forming.
Flip the thepla and drizzle a small amount of oil around the edges and on top. Press lightly with a spatula and cook for another 30 seconds.
Flip again and cook until both sides have golden-brown spots. Remove from the skillet and keep thepla warm in a clean kitchen towel.
Repeat the process with the remaining dough balls.
Serve the methi theplas warm with yogurt, pickle, or chutney. They can also be enjoyed on their own as a snack.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 5.3 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1189 mg | 91% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3310 mg | 70% | |
*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.
