Methi Thepla Recipe
Methi Thepla is a flatbread and a popular Gujarati snack. Methi Thepla is made from fresh fenugreek leaves.
Ingredients
- 1 Cup Whole Wheat Flour
- 1/2 Cup Gram flour / Besan
- 1/4 Cup Fresh fenugreek leaves Washed, drained & finely chopped
- 2 Tablespoon Yogurt
- 1 Tablespoon Ginger Garlic Paste
- 1/2 Teaspoon Asafoetida
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Kashmiri Red Chilli Powder
- 1 Teaspoon Salt
- 2 Tablespoon Oil
- Oil For Shallow Frying
- 2 Teaspoon Sugar
Instructions
- In a mixing bowl, mix all the above ingredients and knead into a soft dough with the help of lukewarm water.
- Heat a Tava/Pan/Griddle on medium flame and divide the dough into 8 small balls. Now with the help of rolling pin, roll out each ball into a flat circle of around 6-7 inch diameter.
- Place the rolled thepla on the heated pan. Flip it after a minute. Sprinkle oil on the cooked side and flip again. Press and cook this side until golden brown spots appear. Sprinkle oil on the other side, flip, press and cook this side too.
- Repeat this process for the remaining dough balls. Serve them hot with mint- Coriander chutney, Green Chilli pickle and Masala Tea.
Notes
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If you are planning to make theplas for your travel, knead the dough entirely in yogurt instead of water.
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Add a little extra oil while kneading as well as cooking to ensure the theplas remain soft even after reheating.
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Always cook them on medium heat.
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You can opt for Kasuri Methi if fresh Methi leaves are not available.
Nutrition
Nutrition Facts
Methi Thepla Recipe
Amount Per Serving
Calories 123
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 310mg13%
Potassium 139mg4%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.