A delicious Indian street food classic where sunny-side-up eggs are cooked over a spicy onion-tomato masala. The runny yolk mixing with the spices makes this an irresistible breakfast or quick meal, best served with buttered toast.
Prep10 min
Cook15 min
Servings2
Serving size: 1 serving
316cal
15gprotein
11gcarbs
24g
Ingredients
2 tbsp Vegetable Oil
0.5 tsp Cumin Seeds
1 medium Onion (finely chopped)
1 piece Green Chilli (finely chopped, adjust to taste)
1 tsp Ginger-Garlic Paste
1 large Tomato (finely chopped)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chilli Powder (for color and mild heat)
A soft, savory flatbread from Gujarat made with whole wheat flour and fresh fenugreek leaves. Lightly spiced and incredibly versatile, these are perfect for breakfast, lunchboxes, or as a travel snack.
Perfectly spiced masala half fry with aromatic methi thepla – an iron-boosting, protein-packed comfort meal!
This gujarati dish is perfect for snack. With 574.44 calories and 22.990000000000002g of protein per serving, it's a high-fiber option for your meal plan.
fat
(adjust to taste)
2 tbsp Water (as needed)
4 large Eggs
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a wide, non-stick pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and green chilli. Sauté for another minute until the raw aroma disappears.
2
Prepare the Masala Base
Add the finely chopped tomato to the pan. Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft and mushy.
Add the turmeric powder, Kashmiri red chilli powder, garam masala, and salt. Mix everything well.
Cook the spices for 2-3 minutes, stirring continuously, until the oil begins to separate from the masala. If the mixture becomes too dry, add a splash of water.
3
Cook the Eggs
Spread the prepared masala evenly across the bottom of the pan.
Using the back of a spoon, create four small wells in the masala base.
Carefully crack one egg into each well, being careful not to break the yolks.
Sprinkle a tiny pinch of salt and black pepper over each egg if desired.
4
Steam, Garnish, and Serve
Reduce the heat to low. Cover the pan with a lid and let the eggs cook for 2-4 minutes.
Cook until the egg whites are fully set and opaque, but the yolks are still runny and jiggly. Avoid overcooking to keep the yolks liquid.
Turn off the heat, garnish generously with fresh coriander leaves, and serve immediately with buttered toast or pav.
259cal
8gprotein
39gcarbs
9gfat
Ingredients
1.5 cup Atta (Whole wheat flour)
0.25 cup Besan (Gram flour)
1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
0.25 cup Plain Yogurt (Full-fat, at room temperature)
1 tsp Ginger-Garlic Paste
2 whole Green Chillies (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
1 tsp Coriander-Cumin Powder
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Carom Seeds (Also known as Ajwain)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance bitterness)
2 tbsp Oil (For the dough)
0.25 cup Warm Water (As needed for kneading)
Instructions
1
Prepare the Dough (5 minutes)
In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2
Knead and Rest the Dough (30 minutes)
Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3
Roll the Theplas (10 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 12 equal-sized portions and roll each into a smooth ball.
Take one ball, flatten it, and lightly dust it with dry atta. Roll it out into a thin circle, about 6-7 inches in diameter. Theplas are traditionally rolled thinner than parathas for a softer texture.
4
Cook the Theplas (20 minutes)
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Place a rolled thepla onto the hot tawa. Cook for about 30 seconds, until you see small bubbles forming on the surface.
Flip the thepla. Drizzle about ½ teaspoon of oil on and around its edges.
Cook for another 30-40 seconds, pressing down gently with a spatula to ensure even cooking, until golden-brown spots appear.
Flip it one last time, apply a little more oil if desired, and cook until the first side is also perfectly spotted. Avoid overcooking to keep them soft.
Remove from the tawa and place in a casserole dish or a container lined with a clean kitchen towel. This traps the steam and keeps the theplas soft. Repeat for all remaining dough balls.
5
Serve
Serve Methi Thepla warm or at room temperature with plain yogurt, chunda (sweet mango pickle), athanu (mixed pickle), or a hot cup of masala chai.
