Methi Thepla is a popular Gujarati flatbread made with fresh fenugreek leaves, spices, and whole wheat flour. It's perfect for breakfast or as a snack.
🥗 Nutrition (per serving)
200Calories
6gProtein
36gCarbs
5gFat
4gFiber
🥦 Ingredients
Main ingredients
- 2 cups whole wheat flour
- 1 cup fresh methi (fenugreek) leaves, chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- Water as needed
👨🍳 Instructions
- 1Step 1: In a mixing bowl, combine whole wheat flour, chopped methi leaves, cumin seeds, turmeric powder, red chili powder, coriander powder, and salt.
- 2Step 2: Add oil and mix well, then gradually add water to knead into a soft dough.
- 3Step 3: Cover the dough and let it rest for 15 minutes.
- 4Step 4: Divide the dough into equal portions and roll each portion into a ball.
- 5Step 5: Roll out each ball into a thin circle using a rolling pin.
- 6Step 6: Heat a tawa or skillet over medium heat and cook each thepla for 2-3 minutes on each side, applying a little oil if desired.
💡 Chef's Tips
- Tip 1: Use fresh methi leaves for the best flavor.
- Tip 2: Adjust the spices according to your taste preference.
- Tip 3: Serve with yogurt or pickle for added flavor.
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❓ Frequently Asked Questions
Can I freeze methi thepla?▾
Yes, you can freeze them for up to a month.
How long do they last in the fridge?▾
They can last for 3-4 days in an airtight container.
Can I use dried methi leaves?▾
Yes, but use less as dried leaves are more concentrated.
What can I serve with methi thepla?▾
They go well with yogurt, pickles, or curry.
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