Thepla Recipe | Methi Thepla Recipe
Methi thepla made using wheat flour, gram flour and fresh methi leaves and spices. Thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).
Equipment
Mixing Bowl
Cooking Skillet
Ingredients
- 1 cup Wheat flour
- 1 teaspoon Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Roasted Cumin Powder
- 2 tablespoon Dry Fenugreek Leaves kasuri methi
- ½ teaspoon Ajwain / Omam / Carom Seeds
- 1 teaspoon Salt or to taste
- 2 tablespoon Oil
- Water as needed
Instructions
- Take all ingredients in a bowl except oil and mix well. Slowly add water and make it into a smooth dough. Cover and let it rest for 15 mins.
- Now divide it into equal portions. Roll it out into chapati.
- Heat tawa and cook it on both sides, add oil if needed. Remove and serve.
Notes
- Thepla stays good for few days. You can store in a covered container to retain moisture.
- Instead of dried fenugreek leaves, you can use fresh methi leaves.
- You can use ghee instead of oil.
- A small amount of gram flour can be added into wheat flour to make thepla.
Nutrition
Nutrition Facts
Thepla Recipe | Methi Thepla Recipe
Serving Size
1 servings
Amount per Serving
Calories
123
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
394
mg
17
%
Potassium
43
mg
1
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
2
g
4
%
Vitamin A
103
IU
2
%
Vitamin C
0.1
mg
0
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.