Stuffed Fenugreek Thepla with Carrot and Spinach

A flavorful flatbread filled with a spiced mixture of fenugreek leaves, carrots, and spinach, perfect for a hearty meal.

Cuisine: Indian

Category: Vegetarian

Prep: 30 minutes. Cook: 15 minutes.

Serves 8.

Ingredients

• 1 1/2 cups Whole wheat flour
• 1/2 cup Fenugreek leaves (methi)
• 1/4 cup Carrots
• 1/2 cup Spinach
• 1/2 tsp Cumin seeds
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Salt
• 1/4 cup Water
• 1 tsp Oil

Instructions

1. Step 1: In a bowl, combine 1 1/2 cups whole wheat flour, 1/2 tsp cumin seeds, 1 tsp coriander powder, 1/4 tsp turmeric, and 1/2 tsp salt. Gradually add 1/4 cup water and mix to form a stiff dough. Cover and let rest for 15 minutes.
2. Step 2: Finely chop 1/2 cup fenugreek leaves, grate 1/4 cup carrots, and finely chop 1/2 cup spinach. Mix with 1/2 tsp salt and 1/2 tsp cumin seeds for the filling.
3. Step 3: Divide dough into 8 equal portions. Roll each portion into a 6-inch circle.
4. Step 4: Place a spoonful of filling in the center of each circle. Fold edges over to form a half-moon and seal edges by pressing with fingers.
5. Step 5: Flatten each stuffed dough into a 6-inch round. Brush lightly with 1 tsp oil.
6. Step 6: Heat a skillet over medium heat. Cook each thepla for 2-3 minutes per side until golden brown spots appear, pressing gently with a spatula.
7. Step 7: Serve warm as a side or main dish.