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Moong Methi Thepla
This moong methi thepla is an Indian flatbread rich in protein and very nutritious. Enjoy it for breakfast, lunch, or, dinner.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Resting time
30
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course:
Breakfast, lunch/ dinner
Cuisine:
Indian
Author:
Khushboo
Ingredients
1
cup
boiled or leftover moong bean dal.
Flour used.
11/4
cup
whole wheat flour
¼
cup
chickpea/chana flour
besan
½
cup
oat flour
¼
cup
quinoa flour
1.5
cup
fresh or frozen fenugreek leaves
methi, finely chopped
½
cup
mint leaves
pudina (optional)
1
tablespoon
oil
or yogurt
¼
cup
water or more
to knead the dough
2
teaspoons
minced ginger
1
green chili
or 1 teaspoon paste
Spices used.
¼
teaspoon
turmeric powder
1.5
teaspoon
red chili powder
¼
teaspoon
cumin powder
1
teaspoon
coriander powder
2
teaspoon
sesame seeds
1
teaspoon
ajwain
2
teaspoon
Salt or to taste
For pan frying.
Cooking Oil as needed.
Instructions
Food processor method
Add the whole methi leaves, mint, ginger and green chili to the processor and pulse for few times.
Now change the blade attachment to dough attachment and add rest of the ingredients.
Add water as needed, not all at once but divided.
Stop the food processor in between and scrap the sides. Make a smooth dough.
Manual method.
Finely chop the methi and mint leaves.
In a mixing bowl, combine all the ingredients mentioned to make the dough.
Gradually add water and knead the dough until it becomes smooth and pliable. The dough should be soft but not sticky.
Cover the dough and let it rest for 30 minutes.
Cooking.
Heat a tawa or griddle on medium heat.
After the dough has rested, divide the dough into equal-sized balls. Roll out each ball of dough into a medium thickness, round disc.
Make sure to dust the surface and rolling pin with flour to prevent the dough from sticking.
Place the rolled thepla on the hot tawa and cook until small bubbles start to form on the surface.
Flip the thepla and lightly apply some oil all over. Gently press it with a flipper spatula.
Now flip again and apply oil all over the other side. Press it all over, flip one more time.
Cook on both side until it is golden brown.
Repeat the process with the remaining portions of dough.
Serve hot with yogurt, chutney, or pickle.
Enjoy your delicious and healthy methi thepla!
Notes
Possible substitutes
Use whole wheat flour and besan instead of multigrain flour.
Make oat flour by grinding rolled oats in your blender, or skip if unavailable.
Adjust spices and salt to your taste.
Use fresh or frozen methi leaves.
Pudina/ mint is optional but recommended.
Storage.
Moong Methi thepla can be stored at room temperature for a day.
Or for up to a week in the refrigerator.
It is important to store the thepla in an airtight container or a ziplock bag to prevent it from drying out and becoming stale.
If you plan to store the thepla for an extended period of time, it is recommended to freeze them.