Methi Thepla Cookies

Methi Thepla Cookies combine the traditional flavors of Indian flatbreads with the delightful crunch of cookies, making for a unique high protein dessert. These cookies are infused with fenugreek leaves, offering a nutritious twist that is both savory and sweet.

Ingredients

• Whole wheat flour - 100 grams
• Besan (gram flour) - 50 grams
• Fresh methi leaves (fenugreek) - 30 grams, chopped
• Rolled oats - 30 grams
• Powdered jaggery - 30 grams
• Almond flour - 20 grams
• Baking powder - 1 teaspoon
• Cardamom powder - 1/2 teaspoon
• Ghee (clarified butter) - 30 grams
• Milk - 50 ml
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine the whole wheat flour, besan, rolled oats, almond flour, baking powder, cardamom powder, and salt.
3. Add the chopped methi leaves and powdered jaggery to the dry ingredients, mixing well to incorporate evenly.
4. Melt the ghee and add it to the mixture, followed by the milk. Mix until a dough forms.
5. Knead the dough gently for 2-3 minutes until smooth, then wrap it in plastic wrap and let it rest for 10 minutes.
6. Roll out the dough on a lightly floured surface to about 1/4 inch thickness, then cut into desired shapes using cookie cutters.
7. Place the cookies on the prepared baking tray and bake in the preheated oven for 15-20 minutes, or until golden brown.
8. Remove from the oven and allow the cookies to cool on a wire rack before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Water: 0.05 L

Health Benefits

• Rich in protein from besan and almond flour, promoting muscle health.
• Methi leaves are high in fiber and antioxidants, aiding digestion and overall health.

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