Baked Methi Thepla

Baked Methi Thepla is a nutritious and flavorful Indian flatbread infused with the aromatic essence of fenugreek leaves. This vegan dish is perfect for a quick meal and pairs wonderfully with yogurt or pickles.

Ingredients

• Whole wheat flour - 1 cup
• Fresh methi (fenugreek) leaves - 1/2 cup, chopped
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Oil - 2 tablespoons (plus extra for brushing)
• Water - as needed (approximately 1/4 cup)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine whole wheat flour, chopped methi leaves, turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
3. Add 2 tablespoons of oil to the dry ingredients and mix well until crumbly.
4. Gradually add water, a little at a time, kneading until you form a soft dough.
5. Cover the dough with a damp cloth and let it rest for 10 minutes.
6. Divide the dough into 4 equal portions and roll each portion into a ball.
7. On a floured surface, roll each ball into a thin circle (approximately 6-7 inches in diameter).
8. Place the rolled thepla on a baking tray lined with parchment paper.
9. Brush each thepla lightly with oil and prick them with a fork to prevent puffing.
10. Bake in the preheated oven for 10-12 minutes, flipping halfway through, until golden brown.
11. Remove from the oven and allow to cool slightly before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 32 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 230 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals due to fresh methi leaves.
• High in dietary fiber, promoting digestive health.

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