Methi Thepla
A Gujarathi flatbread recipe recreated specially for dialysis guests considering the restrictions
Ingredients:
- Methi/Fenugreek leaves – ½ cup (100gms) washed and chopped roughly
- Whole Wheat flour – 1 cup (60gms)
- Turmeric powder =1/2 tsp
- Red Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Salt-1/4tsp or as per dietician’s advice
- Cumin seeds/jeera– ½ tsp
- Curd – 1 tbsp (optional)
- Oil – 2-3 tsp
- Water to knead the dough
- Portion size: 6
- Serving size: 2
Nutrients
- Calories: 115.5 Kcal
- Proteins : 3.8 gm
- Sodium: 94 mg
- Phosphorus: 89.2 mg
- Potassium: 181.2 mg
Procedure:
- In a Kadhai, heat 2 tsp oil and add cumin seeds. Once they splutter, add chopped Methi and fry for one minute.
- Add all the dry masalas and salt and saute the Methi leaves for another minute.
- In a mixing bowl, take wheat flour, add the Methi mixture and one tablespoon curd and knead it like a chapatti dough by adding required amounts of water.
- Set the dough to rest for 15-20 minutes.
- Make equal portions of the dough and roll it like a chapatti keeping it slightly thick like a paratha.
- Heat a tawa and roast the theplas by applying oil on both sides and serve hot with tea.