How to prepare Methi Thepla

Methi Thepla is a popular Gujarati flatbread made with fresh fenugreek leaves, whole wheat flour, and spices. It's a delicious and nutritious dish that can be enjoyed as a snack or as part of a meal.

Here's how to prepare Methi Thepla:

Ingredients:

• 1 cup whole wheat flour (atta)
• 1 cup fresh fenugreek leaves (methi), washed and finely chopped
• 2 tablespoons yogurt (curd)
• 1 tablespoon gram flour (besan) - optional
• 1 teaspoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)

• 1/2 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon ajwain (carom seeds)
• Salt to taste
• 1 tablespoon oil (plus extra for cooking thepla)
• Water as needed for kneading
• Dry wheat flour (atta) for rolling

Instructions:

• Prepare the Dough:
  • In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, yogurt, gram flour (if using), ginger-green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, ajwain, salt, and 1 tablespoon of oil.
  • Mix well to combine all the ingredients. Then, gradually add water as needed to knead the mixture into a smooth and soft dough. The dough should be pliable but not too sticky. Let the dough rest for about 15-20 minutes.
• Divide and Roll the Dough:
  • After resting, divide the dough into small lemon-sized balls. Take one ball of dough and flatten it slightly between your palms.
  • Dust the flattened dough ball with dry wheat flour and roll it out into a thin, round disc using a rolling pin. Aim for about 6-7 inches in diameter.

• Cook Methi Thepla:
  • Heat a tawa or griddle over medium heat. Once hot, carefully place the rolled thepla onto the tawa.
  • Cook the thepla for about 1-2 minutes on one side until small bubbles start to appear on the surface.
  • Flip the thepla and drizzle a little oil on top. Press down gently with a spatula and cook the other side for another 1-2 minutes until golden brown spots appear.
• Remove the cooked thepla from the tawa and place it on a plate. Repeat the process with the remaining dough balls, rolling them out and cooking them in the same manner.
• Serve Methi Thepla hot with yogurt, pickle, or any chutney of your choice. They also pair well with tea or as a side dish with curries or dal.

Methi Thepla is best enjoyed fresh and hot off the griddle. It's a flavorful and nutritious flatbread that is perfect for breakfast, lunch, or as a snack.

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