Methi Thepla

Methi thepla are flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour can be munched anytime of the day. These are light as well as healthy, filling and release energy slowly which is beneficial for health and performing daily tasks. They are also low in calories and saturated fats. A good snack for children who don’t like greens....along with fenugreek you can also add some other greens like spinach or amaranth in the dough.....this way you can incorporate some greens in their diet.

See the recipe...u will find it easy…. ain’t it? Methi thepla also serve best when travelling or for tiffin box lunch with some sweet mango pickle or lime pickle. You can also have methi thepla with a simple jeera aloo or even as a snack with indian chai.

Apart from the great taste and flavor I also like that the thepla are complete food with cereal, vegetable and dairy!! All these great features make them perfect healthy choice for packing in lunch box.

INGREDIENTS:

Whole wheat flour  1 cup 
Gram flour 1 cup 
Chopped fresh fenugreek leaves 1 cup (can be used more than it, i prefer to go for 3 cups)
Cumin powder or whole cumin 1 tsp 
Coriander powder 1 tsp 
Carom seeds 1 tbsp
(optional) Asafoetida 1/4 tsp
Turmeric ½ tsp 
Red chili powder 1 tsp 
Green chilli-ginger-garlic paste 1½ tsp
Oil 2 tbsp
Water or curd/yogurt 1 to 2 tbsp
Salt as required
Oil for frying

METHODS:

1. Mix all the ingredients except water/curd
2. Start kneading without adding water first as the fenugreek leaves leave a lot of water
3. Just add 1 tbsp or 2 tbsp water/curd, if the dough become sticky, then just add some more wheat flour
4. keep the dough aside for 15-20 minutes covered with a kitchen towel
5. Now make medium sized (1") balls from the dough and roll each ball thinly into flat discs
6. Heat a frying pan and place the thepla on the pan
7. When one side is half cooked, flip it 
8. Apply ½ or 1 tsp oil on the cooked side
9. Now again flip and apply ½ or 1 tsp oil on the other side
10. Flip again twice
11. Once the thepla is cooked as well as browned, remove from the pan
12. Make rest of the the theplas this way
13. Stack them up and keep in a hot case / roti basket or covered in a kitchen napkin.

Serve methi theplas with curd, mango or lime pickles, or alu ki sabzi, you can also have methi theplas plain with indian chai.