Methi Thepla Soup

Methi Thepla Soup is a comforting and nutritious Indian soup that brings the flavors of traditional flatbreads to a warm bowl. Infused with fenugreek leaves, spices, and a hint of tanginess, this soup is a delightful twist on a classic dish, perfect for any meal.

Ingredients

• Fresh methi leaves (fenugreek) - 100 grams
• Whole wheat flour - 50 grams
• Yogurt - 100 grams
• Water - 500 ml
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Lemon juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped for garnish
• Olive oil - 1 tablespoon

Steps

1. In a bowl, mix the whole wheat flour with a pinch of salt and enough water to make a smooth dough. Let it rest for 10 minutes.
2. Heat olive oil in a pan over medium heat and add cumin seeds. Once they start to splutter, add chopped onions, garlic, and ginger. Sauté until the onions are translucent.
3. Add the methi leaves to the pan and cook for 3-4 minutes until they wilt down. Then add turmeric powder, red chili powder, and salt; mix well.
4. Pour in the water, bring the mixture to a boil, and then reduce heat to simmer for 10 minutes.
5. While the soup simmers, divide the rested dough into small balls and roll them out into thin theplas (flatbreads). Cook them on a hot griddle until golden brown on both sides.
6. Once the soup is ready, stir in the yogurt and lemon juice. Adjust seasoning if needed.
7. Serve the soup hot, garnished with chopped cilantro, alongside the methi theplas.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from methi leaves and whole wheat flour, promoting digestive health.
• High in antioxidants and vitamins, supporting overall immune function.

Tags