Methi Thepla - Indian flatbread with Fenugreek Leaves - A Gujrati Special!

Our favourite travel time snack is Methi Thepla. Amma makes heaps of these and we roll it up in aluminium foil and then pack in air tight boxes. These remain fresh for upto 4 days and hence a great option when on the go. Methi Theplas are a great breakfast option as these are thinner than the normal rotis, light and nutritious and most important very tasty. We can relish this as a standalone. Just roll them up and munch on!

INGREDIENTS

1 cup Whole Wheat Flour
1/4 cup Besan | Chick Pea Flour
1/2 cup Methi | Fenugreek Leaves, roughly chopped

1/4 cup Dahi | Curd, thick
1/2 tsp Dhania | Coriander Powder
1/4 tsp Ajwain | Carrom Seeds
2 Green Chillies, finely chopped
1/2 tsp Red Chilli Powder | To taste
1/4 tsp Haldi | Turmeric Powder

To taste Salt
1/2 tsp Oil
Whole Wheat Flour, for dusting
Oil for thepla

METHOD

• In a large mixing bowl add all ingredients except oil.
• Mix well and make a stiff dough adding required water.
• Add the Oil and knead the dough again for about 2 minutes. Cover and keep aside for half an hour. 
• Divide the dough to small lemon size portions.
• Roll out the Methi Thepla into 6" diameter roundels. These Theplas are thinner than the normal Roti.
• Place the tava on the gas on high flame. Spread Oil on the surface and when this gets hot, reduce the flame to medium.
• Place the rolled  Methi Thepla on the hot tava. Let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little Oil on its surface. Press  Methi Thepla gently with the ladle. Once both the sides have got brown spots,  Methi Thepla is done. Continue similarly for the remaining  Methi Theplas.
• Serve hot with any Raita | Pickle | Homemade Butter | Curd | Dal | Kadhi.

We enjoyed these lovely Methi Thepla along with Arbi Methi Kadhi.

We have used:

1. Aashirwaad Sharbati Whole Wheat Atta

2. Borges Olive Oil - Light

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.