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Methi Thepla Recipe: A Healthy Gujarati Flatbread
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Methi Thepla Recipe: A Healthy Gujarati Flatbread

Recipe by Healthy BiteCuisine: Indian, gujrati
Servings

10-12 theplas

Prep time

20 minutes

Cooking time

20 minutes

Calories

120

Serving Size

1 thepla

Net Carbs

17g per thepla

Methi Thepla is a popular Gujarati dish made with fresh fenugreek (methi) leaves, whole wheat flour, and a blend of aromatic spices. It’s a versatile, healthy flatbread that’s perfect for breakfast, snacks, or even as a travel-friendly meal. Packed with nutrients and flavors, Methi Thepla is light yet satisfying. Let’s dive into the recipe and bring a taste of Gujarat to your table!

Ingredients

  • 2 cups whole wheat flour (atta)

  • 1 cup fresh fenugreek leaves (methi), finely chopped

  • 2 tablespoons gram flour (besan)

  • 2 tablespoons yogurt (curd)

  • 1 teaspoon ginger-green chili paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon carom seeds (ajwain)

  • 1/2 teaspoon sesame seeds (optional)

  • 1 teaspoon sugar (optional, for a mild sweetness)

  • 2 tablespoons oil (for the dough)

  • Salt to taste

  • Water, as needed (to knead the dough)

  • Oil or ghee for greasing the thepla while cooking

Directions

  • Preparing the Dough:

    1. Wash and Chop the Fenugreek Leaves: Clean the methi leaves thoroughly to remove any dirt. Finely chop and set aside.
    2. Mix the Dry Ingredients: In a large bowl, combine whole wheat flour, gram flour, turmeric powder, red chili powder, coriander powder, cumin powder, sesame seeds, carom seeds, sugar, and salt. Mix well.
    3. Add Methi and Yogurt: Add the chopped fenugreek leaves, ginger-green chili paste, and yogurt to the flour mixture.
    4. Add Oil and Knead: Add 2 tablespoons of oil and mix everything. Gradually add water, a little at a time, to knead a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

  • Rolling and Cooking the Theplas:

    1. Divide the Dough: After resting, divide the dough into small, equal-sized balls.
    2. Roll the Theplas: Dust a rolling surface with flour. Take one dough ball and roll it into a thin, round flatbread (about 6-8 inches in diameter).
    3. Cook the Thepla: Heat a tawa or flat skillet over medium heat. Place the rolled thepla on the hot tawa and cook for 30-40 seconds until bubbles appear. Flip it.
    4. Grease and Cook: Drizzle a few drops of oil or ghee around the edges and on top of the thepla. Flip again and cook until both sides are golden brown with light spots.
    5. Repeat: Repeat the process for the remaining dough balls.

    Tips & Variations

    1. Healthier Option: Use low-fat yogurt and reduce the amount of oil in the dough for a lighter version.
    2. Vegan Version: Replace yogurt with plant-based yogurt or simply knead the dough with water.
    3. Storage Tips: Theplas stay fresh for 2-3 days when stored in an airtight container. They’re perfect for travel as they don’t spoil easily.
    4. Add More Greens: You can add grated vegetables like carrot or bottle gourd (lauki) to the dough for extra nutrition.

    Dietary Advice

    1. Methi Thepla is a nutritious and versatile dish, but like any food, it’s important to consume it as part of a balanced diet. Here’s some dietary advice based on general healthy eating principles:
      1. Balance Your Meal:
        Pair Methi Thepla with a side of yogurt, pickle, or a vegetable sabzi to create a balanced meal. This aligns with the recommendation to include a variety of food groups in your diet to meet nutrient needs,.
      2. Portion Control:
        While Methi Thepla is healthy, it is still a source of carbohydrates. Stick to 1-2 theplas per serving, especially if you’re watching your calorie or carb intake.
      3. Incorporate Whole Grains:
        Thepla is traditionally made with whole wheat flour, which is a good source of fiber. Fiber is essential for digestive health and helps maintain a healthy weight.
      4. Add More Vegetables:
        Methi leaves are rich in vitamins and minerals, but you can boost the nutritional value by adding grated carrots, spinach, or zucchini to the dough.
      5. Reduce Oil Usage:
        Use minimal oil while kneading the dough and cooking the theplas to keep the fat content in check. Opt for heart-healthy oils like olive oil or mustard oil.
      6. Low-Sodium Option:
        Limit the amount of salt in the dough to reduce sodium intake, which is important for heart health.
      7. Travel-Friendly and Long-Lasting:
        Methi Thepla is a great option for travel or meal prep because it stays fresh for a long time. However, ensure you store it properly to maintain its quality.
      8. Special Dietary Needs:
        • For diabetics, monitor portion sizes as theplas contain carbohydrates. Pair them with protein-rich sides like yogurt to stabilize blood sugar levels.
        • For vegans, replace yogurt in the dough with plant-based alternatives like almond or soy yogurt.

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