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
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Open the appInstructions
Step 1
Mix flour, methi, yogurt, ginger-garlic paste, green chili, turmeric, and salt until a soft dough forms. Knead 2 minutes until smooth.
Step 2
Divide dough into 6 balls. Roll each into a thin circle, roughly 6 inches wide.
Step 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.
Step 4
In the same skillet, warm mixed vegetables with a pinch of salt and turmeric for 3 minutes until heated through.
Step 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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