Fenugreek Flatbread known as Methi Thepla or Methi Na Thepla is a Gujarati breakfast and snack made of fresh fenugreek leaves, wheat and chickpea flours. This flavored flatbread is typically served with thick, creamy yogurt or green chili pickle. The fenugreek leaves have several health benefits. It helps in improving digestion, is full of antioxidants which is great for hair and skin and also helps reduce weight, to mention only a few! So many cool perks for one super delicious recipe! Too hard not to give it a try… 😀
Fenugreek Flatbread (Methi Thepla)
Print RecipeIngredients
- 1. Wheat Flour - 2 cups
- 2. Chickpea Flour (Besan) - 1/4 cup
- 3. Fenugreek Leaves (finely chopped) - 1 cup
- 4. Sesame Seeds - 2 tsp
- 5. Red Chili Powder - 1/2 tsp
- 6. Turmeric Powder - 1/2 tsp
- 7. Ginger (grated) - 1/2 inch
- 8. Yogurt - 1/2 cup
- 9. Oil - 2 tsp
- 10. Water - to knead the dough
- 11. Salt to taste
Instructions
In a large bowl, add the wheat and chickpea flours, finely chopped fenugreek leaves and all the spices and dry ingredients.
Give them a rough mix, making sure everything is combined well. Next, add the yogurt and mix in.
Add just a little water, in batches, and knead to a soft and smooth dough. Further add 2 tsp of oil and knead for a couple more minutes.
Now, pull apart a medium sized dough ball and roll and flatten it, dusting some wheat flour.
Add the rolled dough to a skillet on medium-high heat and cook. (On lower heat, the thepla turns hard.)
When the base is partly cooked, flip and brush some oil over it and roast both sides, pressing slightly, until done. Repeat the process with the remaining dough.
Your flavorful and mouthwatering Fenugreek Flatbreads (Methi Theplas) are ready to serve hot!
Notes
Tips:
1) If you want to reduce the pungent taste of fenugreek leaves, soak them in warm water for 15 minutes. Squeeze and drain before use.
2) For Vegans, skip the yogurt in the dough. Yogurt is only added to make the dough softer. You may substitute with more water and oil.
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