Introduction

Thepla is a traditional Indian flatbread from Gujarat, often enjoyed with yogurt, pickles, or curry. This version uses sorghum (jowar) flour and methi (fenugreek) leaves, making it a nutritious and flavorful alternative. Sorghum is rich in protein, fiber, and essential nutrients, while methi adds a unique, slightly bitter taste and additional health benefits. This Sorghum and Methi Thepla is perfect for breakfast, lunch, or as a snack.

Ingredients

• 1 cup sorghum flour (jowar atta)
• 1/2 cup whole wheat flour (optional, for better binding)
• 1/2 cup fresh methi (fenugreek) leaves, chopped
• 1 small onion, finely chopped
• 1 small green chili, finely chopped (optional, for extra heat)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon ajwain (carom seeds)
• Salt to taste
• 2-3 tablespoons yogurt (optional, for extra softness)
• 2 tablespoons oil or ghee (for cooking)

Instructions

1. Preparing the Dough:
   • In a large mixing bowl, combine sorghum flour, whole wheat flour (if using), chopped methi leaves, chopped onion, green chili, ginger-garlic paste, cumin seeds, turmeric powder, red chili powder, garam masala, ajwain, and salt.
   • Mix well to evenly distribute the ingredients.
   • Add yogurt (if using) and gradually add water, a little at a time, to form a soft, pliable dough. Knead well to ensure the dough is smooth and not too sticky. Let the dough rest for 10-15 minutes.
2. Rolling the Thepla:
   • Divide the dough into small, equal-sized balls.
   • Dust a rolling surface and rolling pin with a little flour.
   • Flatten a dough ball and roll it out into a thin circle, about 6-8 inches in diameter. If the dough sticks, dust lightly with flour.
3. Cooking the Thepla:
   • Heat a tava or non-stick skillet over medium heat.
   • Place the rolled-out thepla on the hot tava. Cook for about 1-2 minutes until bubbles start to appear on the surface.
   • Flip the thepla and cook the other side for another 1-2 minutes.
   • Brush the cooked thepla with a little oil or ghee and cook for another 30 seconds on each side until golden brown and crisp. Press gently with a spatula to ensure even cooking.
4. Serving:
   • Serve the Sorghum and Methi Thepla hot with yogurt, pickle, or a side of your choice.

Tips

• Methi Leaves: If fresh methi leaves are not available, you can use dried fenugreek leaves (kasuri methi), but use less as dried methi is more concentrated.
• Flour Binding: Using whole wheat flour helps with binding the dough, but you can skip it if you prefer a gluten-free option.
• Dough Consistency: The dough should be soft but not too sticky. Adjust water as needed while kneading.
• Storage: Thepla can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week. Reheat on a tava or in a microwave before serving.

Enjoy your Sorghum and Methi Thepla, a wholesome and flavorful flatbread that’s perfect for any meal!