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Masala Methi Thepla Recipe: Easy Gujarati Flatbread For Breakfast Recipe

Recipe By Slurrp Editorial
Masala Methi Thepla is a soft, spiced Gujarati flatbread prepared by mixing fresh fenugreek leaves in whole wheat flour, yoghurt and a blend of fragrant spices. Not only easy to make, but also they are perfect to have for breakfast, lunch or as a travel meal.
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Masala Methi Thepla Recipe: Easy Gujarati Flatbread For Breakfast
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Ingredients for Masala Methi Thepla Recipe: Easy Gujarati Flatbread For Breakfast Recipe

  • 1/2 cups Whole wheat flour (atta)
  • 1/4 cup fresh methi leaves
  • As required finely chopped
  • 1/2 tbsp Yoghurt
  • 3/4 nos – green chillies
  • As required finely chopped
  • 1/4 tsp Ginger
  • As required Grated
  • As required ½ tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp coriander powder
  • As required ½ tsp cumin seeds
  • As required ½ tsp ajwain
  • As required ½ tsp sesame seeds
  • 1/4 tbsp Oil
  • As required Salt
  • As required to taste
  • As required Water
  • As required oil or ghee
  • As required For Cooking

Directions: Masala Methi Thepla Recipe: Easy Gujarati Flatbread For Breakfast

  • STEP 1.Wash the methi leaves thoroughly, drain well and then chop them finely. Take a large mixing bowl and add whole wheat flour, salt and all the dry spices to it.
  • STEP 2.To this, now add yoghurt, chopped green chillies, grated ginger, sesame seeds, cumin seeds, ajwain and 1 tbsp oil. Mix everything nicely so that the methi and spices are evenly distributed.
  • STEP 3.Slowly add water and knead to make a soft, pliable dough. Cover and let it rest for about 10 to 15 minutes.
  • STEP 4.Hereafter, divide the dough into equal portions and then roll each of them into a smooth ball. Dust a bit with flour and roll to make medium-thick flatbread, keeping the thepla a bit thicker than a regular roti.
  • STEP 5.Heat the tawa over a medium flame and then place the rolled thepla on it. Cook until small bubbles appear, then flip and cook from the other side.
  • STEP 6.Brush with a little oil or ghee and then cook from both sides until golden spots appear and the edges get cooked through perfectly. Press gently with a spatula so the thepla gets evenly cooked.
  • STEP 7.Remove from the tawa and serve hot with yoghurt, pickle, chutney or a cup of hot masala chai. For travel, let the theplas cool thoroughly and then pack them.
Nutrition
value
310
calories per serving
5 g Fat10 g Protein49 g Carbs11 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    10g
  • Carbs
    49g
  • Fiber
    11g

MacroNutrients

  • Carbs
    49g
  • Protein
    10g
  • Fiber
    11g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    129mg
  • Iron
    5mg
  • Vitamin A
    3527mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    121mg
  • Manganese
    3mg
  • Phosphorus
    260mg
  • Selenium
    41mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial