Soft methi thepla

Methi thepla is Gujarat's gift to every tiffin and train journey. Fresh fenugreek leaves are kneaded into a spiced atta dough with curd, then rolled thin and cooked on the tawa. These theplas stay soft for hours, which makes them perfect for breakfast at home or a dabba on the go.

Why it helps

Methi leaves bring fibre and a gentle bitterness that pairs beautifully with wheat, and kneading the dough with curd instead of extra water adds a little protein while keeping the theplas soft without loads of oil. A thepla with curd is also a far steadier travel meal than bakery snacks or namkeen. If you are choosing flour for daily rotis too, see which atta works best.

Ingredients (serves 3)

• 2 cups whole wheat atta
• 1 cup fresh methi leaves, washed and finely chopped
• 1/2 cup curd
• 1 teaspoon ginger-green chilli paste
• 1/2 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon coriander-cumin powder (dhana-jeera)
• 1 teaspoon sesame seeds (optional)
• Salt to taste
• 2 teaspoons oil for the dough, plus about 3 teaspoons for cooking
• Water, only if needed

Method

1. In a big paraat or bowl, mix the atta, chopped methi, all the spices, sesame seeds and salt.
2. Add the curd and 2 teaspoons of oil, and knead into a soft dough. Add a spoon of water only if the dough feels dry, methi and curd release their own moisture.
3. Rest the dough for 10 minutes, covered.
4. Divide into small balls, about the size of a lemon. Roll each one thin, dusting lightly with dry atta.
5. Heat a tawa on medium. Cook the thepla till small bubbles appear, then flip.
6. Brush lightly with oil, about 1/4 teaspoon per thepla, and cook both sides till golden brown spots appear.
7. Stack in a casserole or wrap in a clean cloth to keep them soft. Serve with curd and a little pickle.

Make it your own

• Add 2 tablespoons of besan to the dough for a nutty taste and a small protein push.
• No fresh methi at hand? Use a handful of kasuri methi plus grated lauki or palak.
• Packing for a journey? Roll theplas with a thin smear of curd-based raita at home and carry chana or roasted peanuts alongside, an easier choice than eating out on the road.

Enjoy it as part of the CurviCare Plate, or browse more ideas in our recipe collection.