Methi Thepla (Fenugreek Flat Bread) is a very healthy and a scrumptious Guju style breakfast. They are very easy to carry while travelling and also serves as a great lunch box meal. As greens are loaded with many nutrients, the use of it in any manner is very beneficial to our health. Methi can be substituted with spinach, coriander leaves, mint leaves or any other greens of your choice. A little variation, here and there I guess, adds some punch to your palate.
- 1 cup methi leaves, chopped
- 3/4 cup besan (chickpea flour)
- 1 cup atta (whole wheat flour)
- salt to taste
- 1 tsp. ginger-green chilies paste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- pinch of asafoetida
- 1 tsp. red chili powder
- 2 tbsp. oil to knead
- oil to shallow fry
In a bowl, combine all the ingredients, except oil to shallow fry. Add very little water to knead it. If the dough becomes too sticky, more atta can be added.
Keep aside for 10 minutes. Divide into equal portions and roll each one into a thin round circle like chapatti.
Heat a tawa / griddle and cook the theplas one at a time. After one part is cooked, flip it over and apply 1 tsp. of oil. Do the same to the other side too.
Likewise fry all the theplas the similar way. Serve hot with yoghurt or pickle.
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