Name: Methi Thepla recipe by Sonia Shringarpure at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 2 bunches methi (fenugreek leaves); 1-1/2 cup whole wheat flour; 1/2 cup upawas/chakali bhajani; 2 tsp green chili paste; 1 tsp red chili powder; 1/2 tsp turmeric powder; 1 tsp chaat masala powder; 5-6 minced garlic; 1/2 tsp ajwain (carom seeds); 1/2 tsp kalonji (nigella/onion seeds); Salt to taste; Olive Oil for basting as needed; Water as needed

ABOUT Methi Thepla RECIPE

Healthy breakfast or lunchbox option for kids with fresh fenugreek leaves mixed with spices and whole wheat flour and made into flavored flatbread/rotis.

Ingredients Serving: 6

2 bunches methi (fenugreek leaves)
1-1/2 cup whole wheat flour
1/2 cup upawas/chakali bhajani
2 tsp green chili paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp chaat masala powder
5-6 minced garlic
1/2 tsp ajwain (carom seeds)
1/2 tsp kalonji (nigella/onion seeds)
Salt to taste
Olive Oil for basting as needed
Water as needed

Instructions

Pluck leaves of methi, wash them thoroughly under running water till water runs clear. Chop them finely.
Combine all ingredients except oil. Add enough water to form a semi firm dough. Knead well. Leave it to rest for 15 minutes.
Make large equal-sized lemon sized balls of the dough.
Dip the dough in plain flour. Roll out the dough in round large disc shape (like chapati/roti).
Heat a tawa/flat griddle. Once heated, lower flame and place the roti on the tawa.
Roast for 30 seconds and flip the roti. Sprinkle oil over the surface and press down the roti with ladle.
Flip the roti again and sprinkle oil over this side too and keep pressing down with ladle to roast evenly (approximately 15 seconds each side).
Remove to a plate and serve with yogurt or any dip of your choice.

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