Methi Thepla with Spiced Spinach and Egg Scramble

• 1 cup almond flour⇄
• 0.5 cup fresh fenugreek leaves⇄
• 2 tbsp Greek yogurt⇄
• 1 tsp ginger-garlic paste⇄
• 0.5 tsp turmeric⇄
• 0.5 tsp red chili powder⇄
• salt⇄

In a large mixing bowl, combine all ingredients except water. Mix thoroughly with hands or a spoon until well incorporated, then add water gradually, 1 tablespoon at a time, kneading until a soft, pliable dough forms. This should take about 3-4 minutes.

💡 Avoid adding too much water at once; almond flour absorbs liquid differently than wheat flour.

Cover the dough with a damp cloth and let it rest at room temperature for 10 minutes to allow the flavors to meld and the dough to become easier to roll.

💡 Use this resting time to prep ingredients for the egg scramble.

• 8 large eggs⇄
• 4 cups fresh spinach⇄
• 1 small onion⇄
• 2 cloves garlic⇄
• 1 tsp cumin seeds⇄
• 0.25 tsp turmeric⇄
• 0.25 tsp red chili powder⇄
• 1 tbsp olive oil⇄
• salt⇄

Chop the onion finely and mince the garlic. Rinse and roughly chop the spinach. Crack the eggs into a bowl and whisk lightly with a fork. Set all ingredients aside for quick assembly during cooking.

💡 Keep ingredients in separate small bowls for faster cooking once the pan is hot.

Divide the rested dough into 8 equal portions. On a clean, dry surface dusted lightly with almond flour, roll each portion into a thin, 6-inch diameter circle using a rolling pin. Work on one at a time, keeping others covered to prevent drying.

💡 If the dough sticks, use parchment paper on top and bottom while rolling to avoid tearing.

• 3 tbsp ghee⇄

Heat a flat griddle or non-stick skillet over medium heat (about 180°C). Place one rolled thepla on the hot surface, cook for 1-2 minutes until small bubbles form, then flip. Brush lightly with ghee on the cooked side, cook the other side for 1-2 minutes until golden brown spots appear, then remove to a plate. Repeat for remaining thepla, stacking them to keep warm.

💡 Adjust heat if thepla browns too quickly; medium heat ensures even cooking without burning.

• 1 tbsp olive oil⇄
• 1 tsp cumin seeds⇄
• 1 small onion⇄
• 2 cloves garlic⇄
• 0.25 tsp turmeric⇄
• 0.25 tsp red chili powder⇄
• 4 cups fresh spinach⇄
• 8 large eggs⇄
• salt⇄

While the first thepla cooks, heat a separate non-stick pan over medium heat (about 160°C) with olive oil. Add cumin seeds and let them sizzle for 30 seconds, then add chopped onion and garlic, sautéing for 2-3 minutes until golden. Stir in turmeric and chili powder for 30 seconds, then add spinach, cooking for 2 minutes until wilted. Pour in whisked eggs, stirring gently for 2-3 minutes until just set and fluffy. Season with salt and remove from heat.

💡 Stir eggs gently to avoid overcooking; they should remain soft and slightly underdone when removed from heat as they continue to cook from residual heat.