Gujarati · Breakfast

Methi thepla

Whole-wheat flatbread flecked with fresh fenugreek leaves, softened with a spoon of curd.

Calories

372 kcal

Protein

12 g

Carbs

57 g

Fat

11 g

Prep

15 min

Cook

15 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain

Contains: dairy, gluten.

Ingredients

• 70 g Wholewheat flour (atta)
• 60 g Methi leaves
• 1 chilli Green chillies
• ½ tbsp Sunflower oil
• 30 g Plain yogurt (curd)
• ¼ tsp Salt
• ¼ tsp Turmeric

Method

1. Knead the atta with chopped fenugreek leaves, curd, green chilli, turmeric and salt into a soft dough; rest 10 minutes.
2. Divide into two balls and roll each out thinly on a floured board.
3. Cook each thepla on a hot tawa for 1-2 minutes a side, brushing lightly with oil, until browned spots appear.
4. Serve hot with extra curd or pickle on the side.

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