Methi thepla is a popular Indian flatbread known for its earthy flavor and health benefits. Fresh fenugreek leaves are naturally bitter but when kneaded into whole wheat flour with light spices, they create a delicious and hearty bread.
For diabetic care, methi is particularly valuable—it is rich in soluble fibre, which slows down carbohydrate absorption and helps regulate blood sugar levels. Whole wheat flour adds complex carbs and fibre, while curd on the side provides protein and probiotics that aid digestion.
This dish makes an excellent breakfast, lunch, or travel-friendly snack for those managing diabetes. Unlike refined flour breads, it provides steady energy without spikes in blood sugar. It’s also versatile and can be enjoyed with chutney, curd, or even lightly spiced vegetable sabzi.
Wash and finely chop methi leaves.
In a mixing bowl, combine wheat flour, methi, ginger, green chilli, turmeric, cumin, coriander powder, salt, and 1 tsp oil.
Add water gradually and knead into a soft dough. Rest for 10 minutes.
Divide into small balls and roll into thin round theplas.
Heat a tawa, cook each thepla on both sides, applying a few drops of oil until golden spots appear.
Serve hot with low-fat curd.
Tips and Tricks
- For extra flavour, add ajwain (carom seeds) to the dough.
- Use fresh methi leaves rather than dried for best results.
- Store leftover theplas in an airtight container; they stay soft for hours.
Frequently Asked Questions
Yes, cook on a non-stick tawa without oil, though a few drops help with softness.
Yes, adding 2 tbsp besan makes them more nutritious and flavorful.
1–2 theplas with curd or sabzi is a good portion, depending on individual calorie needs.
