Breakfast Fenugreek whole-wheat flatbreads (methi thepla) Contains wheat (olive oil), milk ((122 g) plain nonfat yogurt) Full of fiber Makes4 servingsTotal1 h 10 minDietVegetarian Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 152 cups fresh fenugreek (methi) leaves, finely chopped½ tsp salt2 tsp grated fresh ginger1 tbsp finely chopped green chili1 tsp cumin seeds1 tsp ground coriander½ tsp ground turmeric½ tsp cayenne pepper⅓ cup chickpea flour (besan)½ cup plain nonfat yogurt1 tbsp olive oil, for the dough2 cups whole-wheat flour3 tbsp water¼ cup whole-wheat flour, for rolling2 tsp olive oil, for the griddle MethodPut the chopped fenugreek leaves in a large bowl with the salt. Rub them between your fingers for 1 minute, until they wilt, darken and turn wet.Stir in the ginger, green chili, cumin seeds, coriander, turmeric, cayenne and chickpea flour. Add the yogurt and the 1 tbsp of oil for the dough.Add the 2 cups of whole-wheat flour and the 3 tbsp of water. Knead for 5 to 6 minutes into a soft dough that is a little tacky but does not stick to clean hands. Do not add any more water. Cover the bowl and rest the dough for 30 minutes.Divide the dough into 8 balls, about 67 g each. Keep them covered. Use the ¼ cup of flour in a shallow dish for rolling and dust each ball in it, so all 30 g is used up. Roll each ball into a round about 7 inches across and a little thicker than a tortilla.Heat a heavy skillet or griddle over medium-high heat, with no oil, until a drop of water skitters off it. Lay one round on the hot pan. Cook 40 to 60 seconds, until small bubbles rise and the top looks dry, then flip.Brush the cooked-side-up face with about ¼ tsp of the 2 tsp griddle oil (2 tsp covers all 8 rounds). Press lightly with a spatula and cook 40 seconds, until brown freckles show underneath. Flip once more for 15 seconds, then lift out.Stack the cooked thepla in a clean towel and fold it over to keep them soft. Serve warm, two a person, with plain yogurt or a pickle if you like (neither is counted in the numbers).Cool leftovers and refrigerate within 2 hours, or within 1 hour if it is above 90 °F (CDC). Reheat in a dry skillet for 30 seconds a side. For the freezer, wrap cooled thepla in foil, then a freezer bag. NutritionEstimatedPer 2 thepla · serving size 1 of 4Calories336Total fat8.2 gSaturated fat1.2 gSodium334 mgTotal carbohydrate57.1 gDietary fiber8.8 gTotal sugarsat least 3.6 g (1 row carries no value)Protein13.1 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/methi-thepla
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