Methi Thepla
Ingredients:
1 cup whole wheat flour
1/4 cup besan (gram flour)
1/4 cup fresh methi (fenugreek) leaves, finely chopped
2 tablespoons yogurt
1 tablespoon oil
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Water (as needed)
Oil or ghee for cooking
Instructions:
In a mixing bowl, combine whole wheat flour, besan, chopped methi leaves, yogurt, oil, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Mix the ingredients well, and then gradually add water to form a soft and smooth dough. Knead the dough for a few minutes, cover it, and let it rest for about 15-20 minutes.
Divide the dough into small, lemon-sized balls and roll each ball into a thin, round disc (thepla) using a rolling pin.
Heat a tawa (griddle) and cook each thepla with a little oil or ghee until both sides are golden brown.
Repeat the process for the remaining dough balls.
Serve the Methi Thepla hot with yogurt, pickle, or any chutney of your choice.
Health Benefits:
Methi Thepla, enriched with fenugreek leaves, offers health benefits such as supporting bone health and providing anti-inflammatory properties due to its rich content of Vitamin K and fiber. Additionally, the inclusion of besan contributes protein, making it a nutritious, well-rounded choice.
