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Microgreens Fenugreek Flatbread / Methi Thepla

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Microgreens Methi Thepla is a healthy, and a delicious Indian flatbread made with microgreens fenugreek, combination of whole wheat flour and chickpea flour, and some spices. Dough is rolled into a circle and cooked on medium heat for a soft, moist thepla. These methi thepla are truly amazing and are so addictive. Munch on these healthy microgreens methi thepla anytime of the day!!

 

Microgreens Fenugreek Flatbread / Methi Thepla

 

WHAT IS THEPLA

Thepla is a popular flatbread from Gujarat, India. Theplas are made with whole wheat flour, besan ( chickpea flour ), fresh fenugreek leaves, and some spices. It is quite similar to paratha (Indian bread), where dough is made with atta (whole wheat flour), and some besan (chickpea flour), rolled into thin circle and cooked on griddle for light and soft flatbread.

Theplas can be made with different veggies such as fresh fenugreek leaves, lauki ( bottle gourd ), beetroot, or fresh leafy vegetables. Depending upon the ingredients used the taste and texture of the thepla may vary. I like to use fresh fenugreek leaves or microgreens fenugreek for this recipe. However, if unable to find the fresh greens, you can substitute with some dried fenugreek leaves ( Kasuri Methi )

MICROGREENS METHI THEPLA ( FENUGREEK FLATBREAD)

Fenugreek or methi is used quite widely in Indian cuisine. It is used as a herb ( dried or fresh leaves ), spice ( fenugreek seeds ), and also as a vegetable ( fresh leaves, sprouts, and microgreens ).

Fenugreek is known for it’s bitter, pungent flavor. Fenugreek seeds are the most bitter, as compared to the fresh leaves, and the microgreens, which are less bitter, mildly pungent and have fenugreeky flavor.

This is my go to recipe for making Methi Thepla. Leaving in a cold place, sometimes it is hard to find fresh fenugreek leaves. Therefore, I started growing microgreens at home. Super easy, and in just about 10 days, I can grow beautiful microgreens, that I can use in many of my favorite dishes, and yes Methi Thepla being one of them.

The microgreens fenugreek used in this recipe are home grown. I have used around half of the microgreens, as shown in pic below, for this recipe. 

 

 

Pic Shown: Microgreens Methi Thepla

 

Microgreens Fenugreek Flatbread / Methi Thepla

 

INGREDIENTS FOR METHI THEPLA 

FOR THE METHI THEPLA DOUGH

1 3/4 cup ATTA ( WHOLE WHEAT FLOUR )

1/4 cup BESAN ( CHICKPEA FLOUR )

1 cup MICROGREENS METHI  ( FENUGREEK ) or fresh methi leaves, roughly chopped

1 – 2 green chili, adjust to taste

1/4 teaspoon AJWAIN ( CARMON SEEDS )

1 teaspoon TURMERIC POWDER

1/2 teaspoon RED CHILI POWDER, adjust to taste

2 teaspoon CORIANDER POWDER

2 tablespoon oil 

salt to taste

water to knead the dough, as needed

OTHER INGREDIENTS

Additional flour for dusting, rolling the Theplas

Ghee or oil for cooking the Theplas, as needed (For Vegan use oil)

HOW TO MAKE METHI THEPLA STEP BY STEP

Making Methi Thepla consists of mainly 3 steps. First, knead the dough for the thepla. Second, is to roll the dough and finally, cook the thepla. Follow this easy, step by step recipe for making perfectly, soft Methi Thepla. 

KNEAD THE DOUGH FOR METHI THEPLA

Add all the ingredients in a large bowl. Mix well. Gradually add water and bind the dough into a soft dough. Apply a teaspoon of oil, cover and let the dough rest for 15-20 minutes.

 

 

ROLL THE METHI THEPLA

Knead the dough again for a minute. Divide the dough into 10 equal portions, and shape into balls. Keep it aside. 

Take a ball, dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into 5-6 inch circle. 

 

 

COOK THE METHI THEPLA

Heat the Tawa / Griddle. Place the rolled thepla on it, and cook thepla over medium heat until lightly browned. 

Drizzle some Ghee / oil as needed and cook on both the sides. Gently press the thepla with a spatula for even cooking.

 

 

Place the thepla in a food warmer lined with a paper towel or a tea towel.

Repeat process with the remaining theplas.

Pic Shown: Microgreens Methi Thepla

 

Microgreens Fenugreek Flatbread / Methi Thepla

 

PRO TIPS FOR SOFT, MOIST METHI THEPLA

The consistency of the dough is very important, it is neither too wet nor too dry. Dough should be soft, and non-sticky. If it is sticky, mix a tablespoon of flour at a time, to achieve a non-sticky dough consistency. If you feel the dough is too dry, add 1-2 tablespoon of water, and foam it into a soft dough.

It is important to rest the dough for 15-20 minutes. Resting the dough allows the gluten in the dough to relax, and makes it easier to work with the dough.

Preheat the tawa or griddle on a medium-high heat before placing the flatbread on it. If using cast-iron tawa or griddle, make sure it is well seasoned before cooking on it.

Cook the theplas on a medium heat for even cooking. Apply some ghee / oil as needed, for moist, soft theplas.

Place the theplas in a food warmer lined with a paper towel or a tea towel.

Pic Shown: Microgreens Methi Thepla

 

Microgreens Fenugreek Flatbread / Methi Thepla

 

FAQ ABOUT METHI THEPLA

WHY REST THEPLA DOUGH

Resting the dough for 15-20 minutes allows the gluten in the dough to relax, and makes it easier to work with the dough. You will see that rolling the dough is so much easier, once the dough is rested.

CAN I USE ANY OTHER FLOUR

Yes, you can use other flours such as Jowar ( Sorghum Flour ), Bajra ( Millet Flour ), Amaranth flour, Oats flour, and Besan ( Chickpea flour ) in combination with Atta (whole wheat flour ).

Typically, the ratio of atta ( whole wheat flour ) is higher, around 65% – 70%, as compared to the other flours used in this recipe.

CAN I ADD ANY OTHER LEAFY GREENS

Absolutely, some of the greens that I like to add in combination to fenugreek leaves, is spinach, dill, fresh cilantro, garlic greens, and green onions. 

You can use one or a combination of greens to enhance flavor and nutritional value.

WHY IS MY THE THEPLA NOT SOFT

Combination of atta ( whole wheat flour ) and besan ( Chickpea flour ), play an important role in determining the taste and texture of the thepla. Besan is added in a very small quantity, however, if you end up adding more besan, it is quite possible that the thepla may turn dry or hard.

If you prefer thepla to be super soft like roti, skip the besan and make the dough with only atta ( whole wheat flour ).

Apply some oil, while cooking the thepla, oil helps moisten the theplas thus keeping texture of thepla soft and not too dry.

CAN I USE THE DOUGH NEXT DAY

I would not recommend using the leftover dough next day, as the greens in the dough release moisture, and dough turns soft and discolored.

However, you can partially cook the thepla and store it. 

CAN I PARTIALLY COOK THE THEPLA

Yes, you can partially cook the thepla and store it. Just before serving, heat the tawa or griddle on medium heat, cook the thepla and serve.

CAN I USE DRIED FENUGREEK LEAVES

Yes, you can use dried fenugreek leaves ( kasuri methi ) instead of microgreens fenugreek or fresh fenugreek leaves.

Use 2 tablespoon of dried fenugreek leaves ( kasuri methi ) to foam a dough. 

SERVING SUGGESTION FOR METHI THEPLA

Theplas can be relished with some pickle, yogurt or simply a cup of tea.  

I like to serve it along with some aloo gobi ( potato cauliflower curry ), roasted eggplant with green onions ( baingan fry with green onions ), Bhindi Fry ( Okra Fry ), Baingan Bharta ( Mashed eggplant ), Bharwan Bhindi ( stuffed okra )

HOW TO STORE METHI THEPLA

Thepla stays good at room temperature for few days. It stays fresh for up to a week in the refrigerator and for a month in a freezer.

If planning on freezing the theplas, partially cook the thepla, cool completely. Layer piece of parchment paper between the theplas. Store it in a ziploc bag or freezer safe container.

Defrost overnight or in a microwave for 10 seconds. Heat the griddle, place the thepla, apply some oil and cook, until both sides are cooked. Serve hot.

In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Keep warm. 

Pic Shown: Microgreens Methi Thepla

 

Microgreens Fenugreek Flatbread / Methi Thepla

 

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

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ALOO GOBI (POTATO CAULIFLOWER CURRY)

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AIR FRY BHINDI FRY ( OKRA FRY )

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NO FRY GUJIYA (KARANJI)

NO FRY SABUDANA VADA

NO FRY CHAKLI (MURUKKU)

Microgreens Fenugreek Flatbread / Methi Thepla

Course Main Course, Side Dish
Cuisine Indian
Keyword thepla,methi thepla,fenugreek flatbread,microgreens, healthy recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Theplas
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR METHI THEPLA DOUGH

  • 1 3/4 cup ATTA ( WHOLE WHEAT FLOUR )
  • 1/4 cup BESAN ( CHICKPEA FLOUR )
  • 1 cup MICROGREENS METHI FENUGREEK or fresh methi leaves, roughly chopped
  • 1– 2 green chili, adjust to taste
  • 1/4 teaspoon AJWAIN ( CARMON SEEDS )
  • 1 teaspoon TURMERIC POWDER
  • 1/2 teaspoon RED CHILI POWDER, adjust to taste
  • 2 teaspoon CORIANDER POWDER
  • 2 tablespoon oil
  • salt to taste
  • water to knead the dough, as needed

OTHER INGREDIENTS

  • Additional flour for dusting / rolling the Theplas
  • Ghee or oil for cooking the Theplas, as needed ( For Vegan use oil )

Instructions

KNEAD DOUGH FOR METHI THEPLA

  • Add all the ingredients in a large bowl. Mix well. Gradually add water and bind the dough into a soft dough. Apply a teaspoon of oil, cover and let the dough rest for 15-20 minutes.

ROLL METHI THEPLA

  • Knead the dough again for a minute. Divide the dough into 12 equal portions, and shape it into balls. Keep it aside.
  • Take a ball, dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into 5-6 inch circle.

COOK METHI THEPLA

  • You will need Tawa
  • Heat the Tawa / Griddle. Place the rolled thepla on it, and cook thepla over medium heat until lightly browned.
  • Drizzle some Ghee / oil as needed and cook on both the sides. Gently press the thepla with a spatula for even cooking.
  • Place the thepla in a food warmer lined with a paper towel or a tea towel.
  • Repeat process with the remaining theplas.

Notes

Please refer to the post for the following:
  1. PRO TIPS FOR SOFT, MOIST METHI THEPLA
  2. FAQ ABOUT METHI THEPLA

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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