Name: Methi Thepla (Soft)
Yield: 4 servings
Ingredients: Whole-wheat flour (atta) — 1⅔ cups (200 g); Gram flour (besan) — 2 tbsp (20 g); Fenugreek leaves (methi) — 1½ cups chopped (60 g); Curd (dahi), plain — ¼ cup (60 g); Turmeric powder — ⅛ tsp (0.5 g); Carom (ajwain) — pinch (0.5 g); Ginger, fresh — 1½ tsp (8 g); Sesame seeds (til) — 1 tsp (5 g); Rock salt (sendha namak) — ½ tsp (3 g); Water — ¼ cup (60 ml); Ghee (cow) — for cooking (20 g)

Method

How to cook it

Step 1: Knead all into a soft dough using curd and a little water; rest 20 minutes.
Step 2: Roll 8 thin rounds.
Step 3: Cook on medium tawa with ½ tsp ghee each side.
Step 4: Stack in cloth.

Nutrition

Per serving, estimated

260kcal

Energy

8.6g

Protein

7.5g

Fat

37.3g

Carbohydrate

6.5g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vol I · Jan 3

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Vol I · Jan 4

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Methi Thepla (Soft)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Breads

Lauki Thepla

Soft Missi Roti (Small)

Makki–Wheat Winter Roti

Ragi–Wheat Phulka

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

Sarson–Palak–Bathua Saag (Sattvic)

Gajar–Matar–Shakarkandi Soft Sabzi

Haldi–Adrak–Gud Kadha

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Whole-wheat flour (atta)	1⅔ cups	200 g	1000 g
Gram flour (besan)	2 tbsp	20 g	100 g
Fenugreek leaves (methi)	1½ cups chopped	60 g	300 g
Curd (dahi), plain	¼ cup	60 g	300 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Carom (ajwain)	pinch	0.5 g	2.5 g
Ginger, fresh	1½ tsp	8 g	40 g
Sesame seeds (til)	1 tsp	5 g	25 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Water	¼ cup	60 ml	300 ml
Ghee (cow)	for cooking	20 g	100 g