Methi Theplas

Savor the rustic charm of Gujarat with Methi Theplas, a wholesome and flavorful flatbread featuring fresh fenugreek leaves (methi) and a medley of spices. Perfect for breakfast, lunch, or travel snacks, these soft and spiced theplas are made from a mix of whole wheat flour and gram flour, enriched with aromatic ingredients like garlic, turmeric, coriander, and sesame seeds. The addition of yogurt ensures a tender texture while the vibrant methi leaves lend a distinct earthy taste. Lightly cooked on a skillet with a drizzle of oil, these golden-brown delights pair effortlessly with yogurt, tangy pickles, or spicy chutneys. Easy to prepare and highly nutritious, Methi Theplas are a delicious way to elevate everyday meals while celebrating traditional Indian flavors.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 1 cup Fresh fenugreek leaves (methi)
• 2 tablespoons Gram flour (besan)
• 2 tablespoons Yogurt
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Red chili powder
• 1 teaspoons Coriander powder
• 0.5 teaspoons Carom seeds (ajwain)
• 1 teaspoons Sesame seeds
• 1 teaspoons Garlic paste
• 1 teaspoons Ginger paste
• 1 teaspoons Salt
• 1 tablespoons Cooking oil (for dough)
• 0.5 cups Water
• 0 as needed Cooking oil (for cooking theplas)

Directions

Step 1

Rinse the fenugreek leaves thoroughly in water and finely chop them. Set aside.

Step 2

In a large mixing bowl, combine whole wheat flour, gram flour (besan), turmeric powder, red chili powder, coriander powder, carom seeds, sesame seeds, salt, and fenugreek leaves.

Step 3

Add garlic paste, ginger paste, and yogurt to the flour mixture.

Step 4

Mix well and add cooking oil. Gradually add water, little by little, and knead the mixture into a soft and smooth dough. Cover the dough with a clean damp cloth and let it rest for 15 minutes.

Step 5

After resting, divide the dough into equal-sized balls (about 12-14 balls for medium-sized theplas).

Step 6

Lightly flour a clean working surface. Roll each ball into a thin, round disc, about 6-7 inches in diameter.

Step 7

Preheat a skillet or tawa over medium heat. Place a rolled-out thepla onto the hot skillet. Cook for about 30 seconds, or until you see bubbles forming.

Step 8

Flip the thepla and drizzle a small amount of oil around the edges and on top. Press lightly with a spatula and cook for another 30 seconds.

Step 9

Flip again and cook until both sides have golden-brown spots. Remove from the skillet and keep thepla warm in a clean kitchen towel.

Step 10

Repeat the process with the remaining dough balls.

Step 11

Serve the methi theplas warm with yogurt, pickle, or chutney. They can also be enjoyed on their own as a snack.

Nutrition Facts

Serving size	710.4 grams (710.4g)

Amount per serving	% Daily Value*
Calories	1330

Total Fat 39.20g	50%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 0.70g
Cholesterol 2mg	1%
Sodium 2887mg	126%
Total Carbohydrate 210.70g	77%
Dietary Fiber 46.10g	165%
Total Sugars 5.30g
Protein 49.90g	100%

Vitamin D 14IU	72%
Calcium 1189mg	91%
Iron 17mg	94%
Potassium 3310mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 14.3%

Carbs: 60.4%