Flavorful Methi Thepla: A Savory Indian Flatbread Recipe
15 minutes
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About Flavorful Methi Thepla: A Savory Indian Flatbread Recipe
Transport your taste buds to India with this incredibly easy and flavorful Methi Thepla recipe! These savory flatbreads are bursting with the aromatic essence of fresh fenugreek and a delightful blend of spices.Made with wholesome whole wheat flour, each bite offers a perfect balance of earthy and savory notes. They're incredibly versatile, perfect for a quick brunch, a light lunch, or a satisfying snack any time of day.Enjoy these warm flatbreads with a dollop of cool yogurt or a tangy pickle for a truly authentic Indian culinary experience.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 tsp Coriander ground
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder red
Wet Ingredients
- 1 cup Fenugreek Leaves chopped, fresh
- 3 tbsp Coriander chopped, fresh
- 1 tbsp Yogurt
- 1 tsp Ginger-Garlic Paste
- 2 tbsp Oil
- 1/2 cup Water or as needed
Instructions
- In a large bowl, combine the whole wheat flour, ground coriander, turmeric powder, and red chili powder.
- Add the chopped fresh fenugreek leaves, chopped fresh coriander, yogurt, ginger-garlic paste, and oil to the dry ingredients.
- Gradually add water while mixing to form a soft dough. Knead the dough for a few minutes until smooth and elastic.
- Cover the dough and let it rest for 30 minutes. This allows the gluten to relax, resulting in softer theplas.
- Divide the dough into small equal-sized portions. Roll each portion into a thin circle on a lightly floured surface.
- Heat a non-stick pan or griddle over medium heat. Cook each thepla for a few minutes per side, using a little oil if needed.
- Cook until golden brown spots appear and the thepla is cooked through. This indicates that the thepla is cooked evenly and has a pleasant texture.
- Serve the theplas hot with yogurt or your favorite pickle. Enjoy!
Recipe Notes
Good To Know
- To keep the theplas soft for longer, especially if packing for travel or lunchboxes, add a tablespoon of oil or melted ghee to the dough and cover the cooked theplas with a clean kitchen towel while they cool.
- For a vegan version, substitute the yogurt with plant-based yogurt or use a splash of lemon juice and a bit of extra water for the right dough consistency and tanginess.
- For extra flavor, add a tablespoon of roasted sesame seeds or crushed peanuts to the dough for a nutty crunch.
- If fresh fenugreek leaves are unavailable, use half the quantity of dried kasuri methi, soaked briefly in warm water.
Expert Tips
- Don't roll the theplas too thin, as they might become crispy instead of soft. Aim for a medium thickness.
- Cook the theplas over medium heat to ensure they cook evenly and don't burn. Use a little oil or ghee while cooking for a better flavor and texture.
- Theplas can be cooked ahead of time and reheated on a griddle or in a microwave just before serving.
Storage Instructions
- Store leftover theplas in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 347kcalCarbohydrates: 46gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gFiber: 2gSugar: 1g
Shakuntla Tulshyan
Articles: 90
4 Comments
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Such a delicious dish! Thank you.
Looks so mouthwatering! Thanks for sharing.
So delicious! Excited to make it.
This looks so inviting! I’m eager to try it.