Methi Oats Thepla
A healthy twist on the classic Gujarati thepla, these flatbreads are made with whole wheat, oats, and fresh fenugreek leaves. They are lightly spiced and perfect for a nutritious breakfast or snack, especially when managing cholesterol.
For 4 servings
Prepare the dry ingredients.
In a large mixing bowl, combine the whole wheat flour, powdered oats, besan, turmeric powder, cumin powder, and salt. Mix well to ensure everything is evenly distributed.
TIPGrinding the oats into a powder ensures a smoother texture for the theplas.Add wet ingredients and aromatics.
To the dry flour mixture, add the finely chopped fenugreek leaves, grated ginger, green chili, yogurt, and 1 teaspoon of oil. Mix everything together with your fingertips until it resembles coarse crumbs.
Knead the dough.
- Gradually add lukewarm water, a little at a time, and start to knead.
- Continue kneading for 4-5 minutes to form a soft, smooth, and pliable dough.
- The dough should not be too stiff or too sticky.
TIPA soft dough is key to soft theplas. Adjust water as needed, as flour absorption can vary.Rest the dough.
Cover the dough with a damp cloth or a lid and let it rest for 15 minutes. This helps the gluten relax and makes rolling easier.
Shape the theplas.
- After resting, knead the dough once more for a minute.
- Divide the dough into 8 equal-sized small balls.
- Take one ball, flatten it, and lightly dust with dry whole wheat flour.
- Roll it out into a thin circle, about 5-6 inches in diameter.
Cook the theplas.
- Heat a non-stick tawa or griddle over medium heat.
- Place the rolled thepla on the hot tawa. Cook for about 30-40 seconds until you see small bubbles appear.
- Flip the thepla. Lightly brush the cooked side with a tiny amount of oil from the remaining 1 tsp.
- Cook the other side for 30-40 seconds, then flip again. Gently press with a spatula.
- Cook until light golden-brown spots appear on both sides.
- Repeat for all the remaining dough balls.
TIPUsing a non-stick tawa is crucial for cooking with minimal oil. Avoid high heat as it can burn the theplas quickly.Serve warm.
Serve the Methi Oats Thepla warm with a side of plain yogurt, pickle, or a cup of tea for a complete and healthy breakfast.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce the bitterness of fenugreek leaves, you can sprinkle a little salt on them, let them sit for 10 minutes, and then squeeze out the water before adding to the dough.
- 2Do not over-knead the dough, as it can make the theplas hard.
- 3Roll the theplas evenly and thinly for the best texture.
- 4Theplas can be stored in an airtight container for up to 2 days. They are great for travel or packing in lunchboxes.
- 5For extra flavor, you can add a pinch of asafoetida (hing) to the dough.
Frequently asked questions
Yes, it is very healthy. It's rich in fiber from whole wheat and oats, which aids digestion and helps manage cholesterol. Fenugreek leaves are known for their benefits in controlling blood sugar. This version is also low in fat, making it a great heart-healthy option.
