Methi Coriander Thepla with Boiled Matki

Thepla with boiled matki


● 2 cups whole wheat flour
● 1/2 cup besan (gram flour)
● 1/4 cup chopped fenugreek leaves (methi)

● 1/4 cup chopped coriander leaves
● 1 green chili, finely chopped
● Spices: 1/2 tsp turmeric powder, 1/2 tsp red chili powder (optional), 1/2 tsp
cumin seeds, Salt to taste
● 2 tbsp yogurt
● 2 tbsp oil
● Water, as needed
● Oil for cooking


● Mix whole wheat flour, besan, fenugreek leaves, coriander leaves, green chili,
spices, yogurt, and oil in a bowl.
● Gradually add water to make a smooth dough.
● Divide the dough into small balls and roll out each into a thin circle.
● Cook on a hot skillet until golden brown on both sides, applying oil as needed.

Benefits of this Recipe:

  1. Rich in Fiber: Whole wheat flour and besan provide dietary fiber, aiding digestion and promoting gut health.
  2. Nutrient-Dense: Fenugreek leaves and coriander leaves are packed with vitamins, minerals, and antioxidants, enhancing the nutritional value of the theplas.
  3. Low in Calories: Theplas are a low-calorie option, making them suitable for those watching their calorie intake.
  4. Protein-Rich Addition: Boiled matki adds a protein boost to the meal, contributing to muscle repair and growth.

Nutritive Value (per serving):

  • Calories: Approximately 150-200 kcal
  • Protein: 6-8 grams
  • Carbohydrates: 20-25 grams
  • Fat: 6-8 grams
  • Fiber: 4-6 grams
  • Vitamins and Minerals: Provides essential micronutrients such as iron, calcium, and vitamin C from fenugreek leaves and coriander leaves.

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