Methi Thepla with Fenugreek and Freshly Toasted Spices
Methi thepla are soft flatbreads made from wheat and chickpea flour with fresh fenugreek leaves, yogurt and spices, cooked in a pan without oil. They work well for breakfast, as a snack, or as a side dish with dal and chutney.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 300 g wheat flour
- 50 g chickpea flour
- 150 g plain yogurt
- 1 bunch bunch of fresh fenugreek, finely chopped
- 1 pc piece of ginger (about 2 cm), finely grated
- 2 pc garlic cloves, finely grated
- 1 pc green chili, finely chopped
- 1 tsp cumin seeds, freshly toasted in a pan and ground
- 1 tsp coriander seeds, freshly toasted in a pan and ground
- 0.5 tsp turmeric powder
- 0.5 tsp chili powder
- 1 tsp salt
- 5 tbsp cooking oil
- 80 ml water
Method
- Toast the cumin and coriander seeds without oil in a dry pan over medium heat for 1 to 2 minutes until fragrant, then grind finely in a mortar or with a spice grinder.
- Mix the wheat flour, chickpea flour, salt, turmeric, chili powder and the ground spices in a large bowl.
- Add the ginger, garlic, chili and fenugreek, then work in the yogurt, 3 tbsp oil and gradually the water until a smooth, soft dough forms.
- Let the dough rest covered for 15 minutes so the flour can absorb the liquid.
- Divide the dough into 12 equal balls and roll each one with a little flour into a thin flatbread about 15 cm in diameter.
- Heat a dry pan over medium to high heat, cook the flatbread for about 1 minute until light spots appear, then flip.
- Cook the second side for about 1 minute as well, pressing lightly with a cloth so it puffs up.
- Brush the flatbread with a little oil, flip it and cook the other side until golden brown; continue with all the thepla and stack them warm.