Breakfast Options
Methi Thepla with Hung Curd
Soft Gujarati theplas made with atta, besan and fresh methi, served with a thick bowl of hung curd. A travel-friendly breakfast that keeps you full till lunch.
500
kcal
23g
protein
69g
carbs
15g
fat
Per serving · makes 2 · 30 minutes
Ingredients
- •150 g whole wheat atta
- •30 g besan
- •60 g fresh methi leaves, finely chopped (about 1 packed cup)
- •60 g hung curd for the dough, plus 200 g to serve
- •Half tsp each of turmeric, red chilli, cumin and ajwain
- •1 tsp ginger-green chilli paste
- •2 tsp oil for cooking
- •Salt to taste
Method
- 1.Mix the atta, besan, methi, spices, ginger-chilli paste and salt in a bowl.
- 2.Add the 60 g hung curd and knead into a soft dough. Add water a spoon at a time only if it needs it. Rest 10 minutes.
- 3.Divide into 6 balls and roll each one thin, dusting with a little atta.
- 4.Cook on a hot tawa, about a minute each side, brushing lightly with the oil until brown spots appear.
- 5.Serve 3 theplas per person with 100 g hung curd each.
Coach’s note
The curd in the dough is what keeps theplas soft for a day or two. Pack them for a trip or a long shift and they still taste fresh.
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