Methi thepla is an Indian flatbread, originating from the western state of Gujarat. Famous because of its aromatic flavour and nutritional benefits, this dish has flourished across the country and is now also beyond its borders. Mainly prepared with whole wheat flour, fresh fenugreek leaves, and a variety of spices, the pasta is wholesome enough to go well with anything. Enjoy this tasty methi thepla recipe. Methi thepla preparation begins with the selection of fresh leaves of fenugreek, which give bitterness and aroma to the dish. Here's a simple recipe of methi thepla for delicious meals. It gets finely chopped along with spice mixes put into whole wheat flour, and once spices like turmeric, cumin, and red chilli powder are added, yoghurt or oil may be added also for the increase of softness of the dough. It is kneaded to a pliable dough and then rolled out into thin circles. Interestingly, methi thepla can be prepared in so many ways. It's great hot with a dollop of butter or ghee and pairs very well with yoghurt or pickles. In most cases, it is taken on lunch boxes or to the picnic due to its robust flavour and moisture content that lends it a perfect shelf life during transport. Methi thepla is quite mouth-watering and also consists of many beneficial health effects. Fenugreek leaves are comprised of rich nutrient content with vitamins, minerals, and antioxidants being available in them. Healthy digestion by the leaves also possesses anti-inflammatory properties. Whether enjoyed for breakfast as a side with lunch or even as a snack, methi thepla is one of the quintessential dishes that represent the entire Gujarati mainstream cuisine. The nutritious benefits combined with the delighting taste make this dish a cherished one reflecting the richness of Indian traditions.

• 2 cup atta
• 1 cup fenugreek
• Salt
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp ajwain
• Cooking oil

• Methi Thepla is a savoury Indian flatbread flavoured with fresh fenugreek leaves, replete with healthy nutrients, and perfect for breakfast, lunch, or dinner.
• This versatile dish is enjoyed in Gujarati cuisine and is best served with yoghurt, pickles, or your favourite side dish. Making methi thepla is not a cumbersome process; hence, the recipe could be ideal for both novices and experienced cooks.
• First, add 1 cup of fresh methi/fenugreek leaves, which you have to wash and clean very well. Wash them finely chop them and keep them aside. The fresh fenugreek provides a different taste and aroma to the thepla, hence healthy and delicious.
• In a large mixing bowl, put 2 cups of atta (whole wheat flour) with chopped fenugreek leaves. Add warmth and depth to the mix with half a teaspoon each of turmeric powder, red chilli powder, and coriander powder.
• Add to this cumin seeds and ajwain or carom seeds half a teaspoon each, which would add taste and aid digestion.
• Add salt according to choice mixing everything well with the dry ingredients.
• Add 2 tablespoons of oil to the dry mixture. This will give richness to the dough apart from making it softer.
• Mix the oil in the flour and spices till the mix becomes a coarse crumb.
• Gradually add about 1/2 cup of water to the mixture. Sift your water according to fenugreek leaf moisture. Add gradually little at a time. Knead until you have a soft but tough dough.
• All the ingredients must be combined evenly.
• Then, leave the dough under a wet cloth or plastic sheet after about 15-20 minutes of rest. This will relax the gluten strands, as it's easy to roll out the thepla.
• Once rested for the given time divide the dough into equal proportions.
• Roll each portion into small balls. Dampen a clean rolling surface lightly with dry flour to prevent sticking.
• Take one ball of dough and flatten it slightly before rolling it into a very thin round about close to 6 inches in diameter. Ensure the dough is even so that it cooks well. Do the same for the other balls of dough. Cover them with a cloth to prevent them from drying up.
• Now place a tawa or griddle over medium flame. When that is hot, just place the rolled thepla on it.
• Now, it will start bubbling on its surface; this is your signal to flip it. Using the back of the spatula, delicately turn it and cook the other side also for one minute.
• At this stage, you can add a little oil or ghee on both sides to get an essence in the texture as well as the flavour. Now, proceed to cook the thepla on both sides by covering them with golden spots so that it's properly cooked.
• Repeat all the above steps in preparation for the rest of the dough balls as well.
• Keep an eye on the flame at times, so it does not burn. The aroma of methi thepla being cooked wafts across your kitchen, inviting anyone nearby.
• All the plans are prepared, so you may serve it hot with yoghurt, pickles, or any side dish of your liking.
• The tiny bitter fenugreek leaves mix well with spices to offer a heavenly flavour with varied side dishes.
• Methi thepla is not only a delicious dish; it is also made up of nutrients in the fenugreek leaves, adding wholesomeness to your meal.
• It can be taken at breakfast, lunch, and dinner and packed for a very healthy snack on the go. So, try out this lovely Indian flatbread and enjoy the flavours and aromas associated with homemade methi thepla!