Methi Na Thepl (Thin chapatti flavoured with fenugreek)
Ingredients
- 1 oz Fenugreek methi leaves, finely chopped
- 7 oz Wholewheat flour atta
- 3 tbsp Vegetable oil
- 1/2 tsp Cumin jeera powder
- 1/2 tsp Coriander dhaniya powder
- 1/2 tsp Turmeric haldi powder
- 1 tsp Red chilli powder
- Salt to taste Vegetable oil for shallow frying
Instructions
- Mix the fenugreek leaves with the wholewheat flour. Add all the other ingredients (except oil for frying), knead with just enough water to make a medium-soft dough.
- Divide the dough equally into small, round balls. Roll out each ball into a very thin disc.
- Heat a griddle (tawa) on high heat; lower heat, lay a disc flat over it and cook on both sides till small bubbles appear on the surface.
- Increase heat to medium; sprinkle 1/2 tbsp oil around and 1/4 tbsp oil over the disc. Fry on both sides till small brown spots appear. Remove and repeat with the other discs.
- Serve warm or cold at teatime.
Calories: 238 kcal
Carbohydrates: 34 g
Protein: 6 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 12 mg
Potassium: 103 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 125 IU
Vitamin C: 1 mg
Calcium: 19 mg
Iron: 4 mg