Microgreens Methi Thepla

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

METHI 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 the dough is made with atta (whole wheat flour), and some besan (chickpea flour), rolled into a thin circle, and cooked on the 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 its 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 fenugreek 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 is one of them.

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

Pic Shown: Microgreens Methi Thepla

INGREDIENTS FOR METHI THEPLA 

FOR THE METHI THEPLA DOUGH

1 ¾ cup ATTA ( WHOLE WHEAT FLOUR )

¼ cup BESAN ( CHICKPEA FLOUR )

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

1 - 2 green chili, adjust to taste

¼ teaspoon AJWAIN ( CARMON SEEDS )

1 teaspoon TURMERIC POWDER

½ 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 

Making Methi Thepla consists of mainly 3 steps. First, knead the dough for the thepla. The 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 to 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 it into balls. Keep it aside. 

Take a ball, and dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into a 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 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 the process with the remaining theplas.

Pic Shown: Microgreens Methi Thepla

TIPS FOR SOFT METHI THEPLA

The consistency of the dough is very important, it is neither too wet nor too dry. The 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 tablespoons 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 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 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

FREQUENTLY ASKED QUESTIONS

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

Some of the greens that I like to add in combination with fenugreek leaves, are 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

A combination of atta ( whole wheat flour ) and besan ( Chickpea flour ), plays 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, 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 and keep it soft and not too dry.

CAN I USE THE DOUGH THE NEXT DAY

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

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. 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 tablespoons of dried fenugreek leaves ( Kasuri methi ) to form 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 a 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 them completely. Layer a 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, cook the thepla on both sides. Apply some oil as needed. Serve hot.

Heat the griddle over medium heat, cook the thepla. Cook for about a minute on each side or you see light brown spots. Keep warm. 

Pic Shown: Microgreens 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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