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Methi Thepla


Methi Thepla
Methi Thepla

A High-Fiber, Nutrient-Rich Indian Flatbread with Fenugreek Leaves


Introduction: Methi Thepla is a delicious and nutritious Indian flatbread packed with the goodness of fenugreek (methi) leaves. High in fiber and nutrients, this wholesome dish is an excellent choice for those looking to regulate blood sugar levels.


Ingredients:

  • 1 cup whole wheat flour

  • 1 cup fenugreek (methi) leaves, finely chopped

  • 1/4 cup chickpea flour (besan)

  • 1/4 cup yogurt

  • 1 small onion, finely chopped

  • 1-2 green chilies, finely chopped

  • 1/2 tsp turmeric powder

  • 1/2 tsp red chili powder

  • 1/2 tsp cumin seeds

  • 1/2 tsp coriander powder

  • Salt, to taste

  • 2 tbsp oil, plus more for cooking

  • Water, as needed

Instructions:

  1. In a large mixing bowl, combine the whole wheat flour, chickpea flour, fenugreek leaves, yogurt, onion, green chilies, turmeric powder, red chili powder, cumin seeds, coriander powder, and salt.

  2. Gradually add water as needed and knead the mixture into a smooth, soft dough. Add 2 tablespoons of oil and knead again for a minute or two until the dough is well-coated.

  3. Cover the dough with a damp cloth and let it rest for 20-30 minutes.

  4. Divide the dough into equal portions and roll each portion into a ball.

  5. Using a rolling pin, roll out each ball into a thin, round flatbread (thepla).

  6. Heat a flat skillet or griddle over medium heat. Place the rolled-out thepla on the skillet and cook for 30-45 seconds, or until small bubbles appear on the surface.

  7. Flip the thepla and cook for another 30-45 seconds, pressing gently with a spatula to ensure even cooking.

  8. Drizzle a little oil around the edges and cook both sides until golden brown and fully cooked.

  9. Repeat the process with the remaining dough balls.

  10. Serve Methi Thepla hot with yogurt, pickle, or your favorite side dish.

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