Spiced Thepla Flatbread Platter
Crispy gujarati fenugreek flatbread with a warm vegetable curry, fresh mango, and earthy beetroot. A complete, vibrant dinner ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup fresh fenugreek leaves (methi), finely chopped
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 whole green chili, finely minced
- ¼ tsp turmeric powder
- 1.5 cups frozen mixed vegetables (peas, carrots, beans)
- 1 cup each mango (diced) and beetroot (diced)
Instructions
- 1
Mix flour, methi, yogurt, ginger-garlic paste, green chili, turmeric, and salt until a soft dough forms. Knead 2 minutes until smooth.
- 2
Divide dough into 6 balls. Roll each into a thin circle, roughly 6 inches wide.
- 3
Heat oil in a 12-inch skillet over medium-high. Fry thepla one at a time until edges curl and brown spots appear, 90 seconds per side.
- 4
In the same skillet, warm mixed vegetables with a pinch of salt and turmeric for 3 minutes until heated through.
- 5
Plate thepla, top with warm vegetable curry, and arrange diced mango and beetroot on the side.
Tools you’ll need
- large mixing bowl
- 12-inch skillet or tawa
- rolling pin
- cutting board
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