Indian-Inspired Methi Theplas

You may have noticed, but I really gravitate towards middle eastern and south Asian Dishes because they are generally anti-inflammatory (endometriosis-friendly) and just dang delicious.

It was really difficult to find fenugreek leaves. I’m sure it’s actually easier to find them in the US. If you’re able to find them, sub out the spinach in my recipe for the fenugreek leaves to make for a more authentic dish. Otherwise, these were incredible, too.

What You’ll Need:

  • 250g chickpea flour

  • 150g chopped, wilted spinach

  • fresh grated ginger

  • cumin seeds

  • curry

  • paprika

  • 1 minced hot pepper

  • pinch salt

  • 3 tbsp greek yogurt

Preparation:
Make a well in the center of the flour, and work in the wilted spinach and yogurt, adding water only if necessary (if too dry). They shouldn’t be sticky, but not too dry either. Work in the spices and kneed until a homogenous dough forms. Cut off pieces of the dough to form into flat disks. I found it easier to use my hands to flatten the dough instead of a rolling pin for this, but to each their own! Lightly line a pan with olive oil on medium heat. Cook on each side until golden brown. I filled with roasted veggies, olives, and my olive oil-whipped yogurt sauce. Buon appetito!

Alyssa D'AdamoComment