Methi Thepla (Fenugreek Flatbread)
Soft Indian flatbreads made with whole wheat flour, millet flour, gram flour, and fresh fenugreek leaves. Gently spiced and great for little hands to hold.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 360 ml wheat flour, plus extra for dusting1.52 cup wheat flour, plus extra for dusting
- 60 ml pearl millet flour4.06 tbsp pearl millet flour
- 45 ml gram flour3.04 tbsp gram flour
- 240 ml fenugreek leaves, finely chopped1.01 cup fenugreek leaves, finely chopped
- 5 ml ginger, grated1.01 tsp ginger, grated
- 2.5 ml garam masala0.51 tsp garam masala
- 1.25 ml turmeric0.25 tsp turmeric
- 60 ml plain yogurt4.06 tbsp plain yogurt
- 15 ml oil, plus extra for cooking1.01 tbsp oil, plus extra for cooking
- salt (to taste), for over-1s and adults
Steps
Make the Dough
- Rinse the fenugreek leaves well in plenty of water, drain, and chop them finely. Add them to a large mixing bowl.
- Add the wheat flour, millet flour, gram flour, grated ginger, garam masala, turmeric, and yogurt to the bowl.
- Mix everything together with your hands to draw out the moisture from the fenugreek leaves.
- Sprinkle in a little water as needed and knead into a soft, non-sticky dough.
- Pour in the oil and knead again until smooth. Cover and rest the dough for 20 minutes.
- For over-1s and adults, knead in a pinch of salt to taste before resting the dough.
Roll the Theplas
- Divide the rested dough into 8 equal portions and roll each into a smooth ball. Keep them covered.
- Lightly dust the rolling surface with flour, place a ball on it, and flatten it slightly.
- Dust a little flour on both sides and roll into a thin round about 20 cm across, of medium thickness.
Cook the Theplas
- Heat a flat pan or tawa over medium-high heat until hot, then lay a rolled thepla on it.
- Cook until the underside is half done, then flip and cook until golden spots appear on both sides.
- Press the thepla gently with a spatula now and then so it cooks evenly.
- Drizzle a little oil over each thepla and stack them on a clean cloth to keep them soft. Serve warm with yogurt.
Nutrition
- Calories
- 242
- Protein
- 11g
- Fat
- 6g
- Carbs
- 40g
Tips by age
Make the dough without salt and roll the theplas a little thinner. Cut a cooked thepla into long, soft strips about the width of two fingers for baby to grip and gum.
Choking safety: Make sure the thepla is soft and pliable, not crisp or dry. Offer in long strips rather than small pieces or coins.
Keep the base salt-free or very low. Tear or cut a soft thepla into bite-size strips and serve warm with a little yogurt for dipping.
Choking safety: Keep the thepla soft. Avoid stiff or crisp edges and cut into manageable strips.
Serve a whole soft thepla cut into wedges or strips. A small pinch of salt in the dough is fine at this age if you like.
Serve as written, cutting the thepla into wedges or strips that are easy to pick up. Pair with yogurt on the side.
Serve a whole thepla rolled or folded with yogurt. Children this age can usually manage it with light supervision.
Serve as written, whole or folded, with yogurt or a mild pickle on the side. Add salt to taste in the dough for this age.
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