Methi Thepla / Fenugreek Flatbread
Methi Thepla are wholesome, wonderfully spiced, made with whole wheat flour, and satisfying. They are made with fresh fenugreek leaves and are great for breakfast, a snack, and a perfect carry-on meal while traveling!
Ingredients
- 1½ cups (180g) whole wheat flour (chapati flour)
- 1 cup (40g) fresh fenugreek (methi) leaves
- 2 tablespoon finely chopped coriander leaves
- 1 tablespoon oil
- 1 teaspoon green chili paste or to taste
- 1 teaspoon ginger paste
- ½ teaspoon turmeric powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin seeds (unroasted)
- ½ cup (120g) plain yogurt
- Salt to taste
- 1 teaspoon jaggery powder (optional)
- 1-2 tablespoon water or as needed to make the dough
- Oil or ghee as required for roasting Thepla
Instructions
Making The Dough
- Rinse fenugreek leaves thoroughly, drain and chop them finely.
- Take flour, methi leaves, coriander leaves, oil, chili and ginger paste, turmeric powder, coriander powder, roasted cumin powder, cumin seeds, salt, and jaggery powder in a large bowl and mix well.
- Add yogurt and mix with your hands until the dough comes together. If you can not make the dough, you may need to add 1-2 tablespoon of water.
- Instead of water, you can add more yogurt until the soft dough is formed.
- Knead the dough for about 4-5 minutes until it is smooth and soft. Then divide the dough into medium-sized balls.
Rolling The Methi Thepla
- Take one ball and flatten it slightly between your palms. Then dust it with some flour, and roll it using a rolling pin into a circle of about 6-inch diameter. While rolling, use some more flour as required.
Cooking The Methi Thepla
- Heat the skillet or griddle on medium-high heat. Once hot, place the rolled Thepla on the skillet and cook until you see tiny bubbles forming. Then Flip the Thepla using a spatula and evenly spread some oil or ghee on the top.
- Once the other side is almost cooked, flip again, and spread some oil or ghee on this side.
- Flipping the Thepla a couple of times, cook it on both sides until you see golden spots and it is evenly cooked. You can also press the Thepla lightly with a spatula.
- Remove Methi Thepla from the skillet and continue cooking other Thepla.
Serving Suggestions
- Serve Methi Thepla with your choice of pickles. My favorite way is to have them with sweet mango pickles or Mango Chunda.
- Spread sweet pickles or jam over the Thepla and roll them for Kid's lunch box.
- Thepla and plain Yogurt can make a complete meal.
- You can also serve them with Shrikhand.
- For lunch or dinner, serve Methi Thepla with Aloo Gobi or Aloo Palak.
Storing Suggestions
- Room Temperature: Methi Thepla will stay at room temperature for 2-3 days, stored in an airtight container.
- Refrigerator: These Thepla can be stored longer in the fridge for a week, stored in an airtight container.
- Freezer: They also freeze well. So you can make the Methi Thepla in large quantities and freeze them for up to three months. After cooking the Tepla, let them cool completely. Then wrap them tightly with plastic wrap, place them in the freezer-safe bag or container and freeze them.
- Re-Heating: Re-heat the Thepla in the microwave or a skillet on the stove until they are warm through.
Notes
- Flour: You blend other types of flour with whole wheat flour to make these Methi Thepla, for example, pearl millet (Bajra flour) or sorghum flour (Jowar flour). Some also like to add gram flour (besan) to make the Thepla. But if you combine other types of flour with whole wheat flour, do not add more than ¼ cup of it, and always keep a high ratio of whole wheat flour.
- Methi Leaves: You can adjust the amount of methi leaves to suit your taste. Also, you can replace half of the methi leaves with finely chopped spinach.
- Yogurt: Yogurt makes the Thepla soft and flavorful. However, you can skip yogurt and make the dough using only water. Or use half yogurt and half water.
- Dough: Methi Thepla dough should be soft and supple but not sticky. A soft dough will make the Thepla soft, so if it is hard, add more water or yogurt to make it soft.
- Cooking The Thepla: For soft and melt-in-the-mouth Methi Thepla, do not cook on high or low heat. Instead, cook on medium heat and cook them without pressing too much with a spatula.
- Oil or Ghee: I mostly cook Thepla using ghee because I like it that way. But you may use either oil or ghee to your preference.
Nutrition (Approximate Values)
Calories : 77kcalCarbohydrates : 13gProtein : 3gFat : 2gSaturated Fat : 0.3gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gTrans Fat : 0.01gCholesterol : 1mgSodium : 9mgPotassium : 91mgFiber : 2gSugar : 1gVitamin A : 13IUVitamin C : 0.2mgCalcium : 42mgIron : 1mg
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