Methi Thepla with Pickle

Methi Thepla is a flavorful and nutritious Indian flatbread made with fresh fenugreek leaves and spices, perfect for a wholesome supper. Paired with a tangy pickle, it offers a delightful balance of taste and health.

Ingredients

• Whole wheat flour - 1 cup
• Fresh methi (fenugreek) leaves - 1/2 cup, chopped
• Yogurt - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Oil - 1 tablespoon + for cooking
• Water - as needed
• Pickle (your choice) - 2 tablespoons

Steps

1. In a mixing bowl, combine the whole wheat flour, chopped methi leaves, yogurt, turmeric powder, red chili powder, cumin powder, and salt.
2. Mix the ingredients well and gradually add water to knead into a soft dough. Let it rest for 10 minutes.
3. Divide the dough into equal portions and roll each portion into a ball.
4. On a floured surface, roll each ball into a thin circle (about 6-7 inches in diameter).
5. Heat a tawa or skillet over medium heat and place the rolled out thepla on it.
6. Cook for about 1-2 minutes on one side until small bubbles form, then flip it over.
7. Drizzle a little oil around the edges and cook for another 1-2 minutes until both sides are golden brown.
8. Repeat the process for the remaining dough balls.
9. Serve hot with your choice of pickle.

Nutrition

• Calories: 200
• Protein: 6 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Fenugreek leaves are known for their anti-inflammatory properties.

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