Craving a warm, flavorful flatbread? 🌿✨ Try this quick and easy Methi Thepla recipe—packed with spices and goodness, ready in no time! Perfect for breakfast, lunch, or a snack. 🍽️
🧾 Ingredients:
4–5 green chilies
4–5 garlic cloves
1 bowl fresh coriander leaves
2 cups whole wheat flour (atta)
½ tsp ajwain (carom seeds)
½ tsp kasuri methi (dried fenugreek leaves)
1 tbsp besan (gram flour)
1 cup chopped fresh methi (fenugreek) leaves
¼ tsp haldi (turmeric powder)
½ tsp coriander powder
½ tsp red chili powder
Salt to taste
Water, as needed
Ghee or oil, for cooking
👩🍳 Recipe:
Prepare the Paste: In a blender, combine green chilies, garlic cloves, and coriander leaves. Blend into a smooth paste.
Make the Dough: In a large mixing bowl, add whole wheat flour, ajwain, kasuri methi, besan, haldi, coriander powder, red chili powder, and salt. Add the prepared paste and chopped methi leaves. Gradually add water and knead into a soft, non-sticky dough. Cover and let it rest for 30 minutes.
Roll the Theplas: Divide the dough into equal-sized balls. Roll each ball into a thin, round disc using a rolling pin, dusting with flour as needed.
Cook the Theplas: Heat a tawa or griddle over medium heat. Place the rolled dough onto the tawa. Cook until small bubbles form on the surface, then flip. Apply ghee or oil on the cooked side, flip again, and cook until both sides are golden brown and cooked through.
Serve: Serve hot with yogurt (dahi), pickle (achar), or chutney of your choice.
Storage Tip: Store leftover theplas in an airtight container. They stay fresh for 2–3 days at room temperature or can be refrigerated for up to a week. Reheat before serving.
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