Methi Thepla Recipe
Methi Thepla is a popular Gujarati flatbread made with fresh fenugreek leaves, a mix of flour and spices. Serve it for breakfast, lunch or dinner with pickle curd and cup of hot tea.
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Servings: 6
Calories: 218kcal
Ingredients
- 1 cup Wheat Flour
- ½ cup Besan
- ½ cup Bajre ka Atta
- 1 cup Methi Chopped
- 1 teaspoon Turmeric Powder
- Salt to taste
- 1 teaspoon red chili powder
- ½ teaspoon Cumin Powder
- ½ teaspoon coriander Powder
- ½ teaspoon carom seeds
- 1 teaspoon Green chili-ginger paste
- 2 tablespoon oil
Instructions
- Take a mixing bowl and add flour, besan, bajra atta and chopped methi leaves in it.
- Mix the ingredients well and then add turmeric powder, cumin powder, dhania powder, and salt to taste. After that add ginger and green chili paste and make a soft dough.
- Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
- Keep kneading the dough for 6-7 minutes before rolling it.
- The dough’s texture needs to be really elastic otherwise the paratha won’t be soft.
- You can add little oil in the dough and then knead the dough for longer duration
- When the dough acquires desired consistency cover and rests the dough for 10-20 mins.
- Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
- Now dust these balls with dry flour, roll them with a rolling pin and shape them in thin circles.
- Heat up a griddle or tava and smear it with a teaspoon of oil.
- Gently place it over hot tava and cook from both the sides. Flip it when brown spots start to appear and cook from other side similarly. You can apply ¼ teaspoon oil before flipping.
- Repeat the process till all theplas are cooked. Switch off the heat and have it with pickle or chutney.
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Nutrition
Calories: 218kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 146mg | Fiber: 3g | Sugar: 1g | Vitamin A: 133IU | Calcium: 163mg | Iron: 3mg