Methi Thepla Rolls

Methi Thepla Rolls are a delightful Indian appetizer featuring spiced, fenugreek-infused flatbreads rolled with a savory filling. These flavorful rolls are perfect for snacking or as part of a meal, bringing a taste of Gujarat to your table.

Ingredients

• Whole wheat flour - 150 grams
• Fresh methi leaves (fenugreek) - 50 grams, chopped
• Yogurt - 60 grams
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Oil - 1 tablespoon (plus more for cooking)
• Water - 50-70 ml (as needed)
• Grated ginger - 1 teaspoon
• Chaat masala - 1/2 teaspoon (for sprinkling)

Steps

1. In a mixing bowl, combine whole wheat flour, chopped methi leaves, turmeric powder, red chili powder, cumin powder, salt, yogurt, and oil.
2. Gradually add water and knead the mixture into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. After resting, divide the dough into 4 equal portions and roll each portion into a ball.
4. On a floured surface, roll each ball into a thin circle, about 6-8 inches in diameter.
5. Heat a skillet or tawa over medium heat and place the rolled thepla on it. Cook for 1-2 minutes on one side until small bubbles form.
6. Flip the thepla, apply a little oil on the top, and cook for another 1-2 minutes until golden brown spots appear.
7. Remove from heat and keep warm in a covered container. Repeat this process for the remaining dough balls.
8. Once all the theplas are cooked, take one thepla, sprinkle some chaat masala, and roll it up tightly.
9. Slice the roll into bite-sized pieces and serve warm with yogurt or pickles.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.05 L

Health Benefits

• Rich in iron and calcium from methi leaves.
• Contains dietary fiber, aiding digestion.

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