Methi thepla
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A traditional Gujarati dish, these thin, savory flatbreads are made with fresh fenugreek leaves, whole wheat flour, aromatic spices and roasted on a tava.
Ingredients
Whole Wheat Flour
0.75 cup
Methi Leaves
0.25 cup
Cold Pressed Olive Oil
0.5 Tbsp
Curd
0.5 tbsp
Besan
0.5 tbsp
Red Chilli Powder
0.125 tsp
Turmeric
0.125 tsp
Coriander Powder
0.25 Tsp
cumin Powder
0.25 Tsp
Salt
1 pinch
Water
0.25 cup
Step-by-step instructions to cook
Prep
Make a dough by combining roughly chopped and sauteed methi leaves, whole wheat flour, salt, coriander powder, red chilli powder, cumin seeds (jeera), curd, besan, oil, turmeric, salt and enough water.
Knead well, cover and set the dough aside for 15 to 20 minutes.
Divide the dough into small balls and roll out thin rotis from each ball using a bit of flour for dusting.
Cooking
Heat tawa(flat pan), place the roti, add some oil and cook on both sides until brown spots appear.
Nutrition information
(per serving)
Carbs
34.4
Proteins
7.8
Fats
5.2
Fiber
5.6
216
kcal
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