Methi Thepla is a popular Indian flatbread that is a staple in the Gujarati cuisine. Thepla is made from a mixture of whole wheat flour, gram flour (besan), spices, and other ingredients, and Methi (fenugreek leaves) is added to give it a distinct flavor and a nutritional boost. Methi Thepla is not only delicious but also a healthy and nutritious meal option that can be eaten at any time of the day.
Methi is a popular ingredient in Indian cooking and is known for its numerous health benefits. It is rich in fiber, iron, and other essential nutrients that are important for maintaining good health. The addition of Methi to Thepla not only adds a unique flavor but also increases the nutritional value of the dish.
Methi is known for its anti-inflammatory and anti-diabetic properties, which help in regulating blood sugar levels and reducing inflammation in the body. It is also rich in antioxidants, which help in boosting immunity and fighting free radicals in the body.
Methi Thepla: A Flavorful and Nutritious Indian Flatbread
- Wheat Flour – 2 cups
- Besan – ¼ cup
- Curd – ½ cup
- Red Chilli Powder – ½ tsp.
- Turmeric Powder – ¼ tsp.
- Sesame Seeds – 1 tsp.
- Ajwain – ½ tsp.
- Green Chillies – 2 chopped finely
- Ginger – 1 tsp.
- Methi Leaves – 1 cup chopped finely
- Salt – 1 tsp.
- Water – needed for mixing the dough
- Oil – 2 tsp. + for making thepl
- In a large mixing bowl, combine the whole wheat flour and besan. Add chilli powder, turmeric powder, sesame seeds, carom seeds, and salt. Also, add finely chopped green chili and grated ginger. Mix well to combine.
- Add the finely chopped methi leaves to the bowl and mix roughly to ensure that the spices are well distributed.
- Add half a cup of curd to the mixture and combine the dough well.
- Gradually add water to the mixture and knead the dough until it reaches a smooth and soft texture, similar to that of chapati dough.
- Add 2 teaspoons of oil to the dough and knead for an additional 5 minutes.
- Pinch a medium-sized ball of dough, roll it into a ball, and flatten it. Dust with wheat flour and roll it out into a thin circle, similar to a chapati or paratha.
- Heat a tawa or griddle over medium heat. Once hot, place the rolled-out thepla on the tawa.
- Cook the methi thepla on both sides until golden brown, brushing with a little oil or ghee if needed.
- Serve hot with raita and pickle.