I know I have been little MIA lately with my blogging, but whenever I try to sit down to write the recipes, something comes up. I wake up at 5 am and still feel like I don’t have enough time in the day to complete things that need to be done. Anyway, I will keep this post short and sweet. Today I am sharing with you… Methi (Fenugreek) Oats Thepla. This recipe is our all-time favorite for breakfast because its healthy, filling and quite delicious along with health benefits. This is quite a hit when it comes to breakfast for toddlers/kids/picky eaters. My son has been eating this since he was 2 years old and now he is almost 5. I make this dough in batches and also stuff various veggies or cheese or eggs inside to make it more interesting. Hope you all make this dish for your family!
Ingredients
2 cups whole wheat flour
1 cup oat flour
¼ cup of yogurt
½ cup finely chopped fenugreek
1 tsp garlic finely chopped
1 tsp chili powder
½ tsp turmeric
½ tsp asafetida
Salt to taste
1 tsp oil
½ cup of water – add more /less to make the dough.
Wheat flour for rolling
Oil for cooking
Method
Take some instant rolls oats and grind into fine powder and measure out 1 cup of oat flour and keep it aside.
Combine all the ingredients in a bowl and mix thoroughly. Add little water as you knead, to make soft smooth dough.
Divide the dough into golf size balls. Roll out each portion of the dough into 7 inch diameter circle with the help of little whole wheat flour for rolling to prevent from sticking. Heat a flat pan/griddle and cook all the theplas/flatbreads using little oil. Cook both sides until small brown spots appear on both sides. Serve immediately with curd or raita or pickle along with Indian chai or coffee.
P.S. You can make aloo, gobi, paneer or even egg paratha using this dough, its quite amazing.
curryncornbread.com 