Methi Thepla
Healthy and soft Methi Thepla made with whole wheat flour, fresh fenugreek leaves and simple spices. A light, nutritious and travel-friendly Indian flatbread.
Ingredients
Equipment
Method
- Add wheat flour, besan, chopped methi leaves, curd, ginger garlic paste, turmeric, chilli powder, cumin seeds, salt and 1 tbsp oil to a mixing bowl.
- Mix everything gently with your hands and start adding water little by little to form a soft dough.
- Knead the dough for 2 to 3 minutes until smooth. Rest it for 10 minutes.
- Divide the dough into small lemon-sized balls.
- Dust with a little flour and roll each ball into a thin round thepla.
- Heat a tava and place one thepla on it. Cook until you see bubbles, then flip.
- Apply a few drops of oil on both sides and cook till light golden spots appear.
- Repeat with all the theplas and serve warm with curd or pickle.
Notes
For extra softness, add 1–2 tbsp more curd. You can store cooked theplas for 1–2 days while travelling.