Today’s post is about a very staple and common food native to Gujarati household.I’m speaking about “Theplas” which are basically flat breads made using a combination of wheat flour and gram flour,with some spices, yoghurt and any grated /chopped veggie.There are many different kind of theplas made from different vegetables out of which today i’m sharing ” Methi Thepla “.
I was first introduced to these methi theplas when i was in school where one of my friend used to pack them in his lunch box accompanied with a tangy sweet mango pickle.Wow !! i must admit his mom used to make one of the yummiest theplas i’ve tasted.After i left that school the word thepla was almost forgotten.One fine day,after many years, i met that friend again in FB n instantly remembered his theplas. After pressing many rewind buttons and browsing through various sites , i recreated theplas in my lab with my own proportions. And bang on !! they turned so delicious in my first attempt itself. And i realized making theplas was no rocket science..Since then its been a regular one at my place.Perfect to cook on those lazy no mood days.You actually don’t need any side dish with these theplas as they already have spices.. munch them as such..makes a perfect nutritious bfast/meal/dinner /snack.
Another best part of these theplas are they remain soft and fresh even after they cool down. Hence they are ideal as travel food / to pack for lunch box. Here goes the recipe for methi theplas..
- 2 cups Wheat flour
- 1 Cup Gram Flour/ Besan
- 2 cups Fenugreek Leaves /methi / leaves, (packed)
- 2 - 3 Green Chilli, -finely chopped
- 1 tsp Ginger Paste
- a handful Coriander leaves, - finely chopped (optional )
- 2 tsp curd
- 2 tsp Oil
- 1 tsp Carom seeds /Ajwain / oma
- 1/2 tsp Turmeric / Haldi powder
- 1 tsp Red chilli powder,
- 1/2 tsp Aamchoor / Dry Mango Powder
- 1 tsp Coriander powder / Dhania powder
- 1 tsp Cumin /Jeera powder
- Oil/ Ghee
- Pluck the leaves from the stems ,wash and pat them dry on the kitchen towel to get rid of excess moisture.Later chop methi leaves finely.
- Take a wide mixing bowl.Add wheat flour, besan , all the dry masala powders, ajwain, green chilli - ginger , curd and oil. Add methi leaves.Mix well and knead till the dough is smooth without adding water. If required add just a few spoons of water as methi leaves would leave water while kneading.But the dough should be soft but not sticky.
- Keep covered and set aside for 20-30 mins.
- Divide the dough into equal medium sized balls .
- Take 1 dough ball , press it slightly between your hands to make it flat and later roll it into thin discs of required size by dusting dry flour ( Maida / wheat flour ) .
- Heat a thick tawa and place the rolled thepla on the tawa.When tiny bubbles starts appearing on the top surface,flip,apply oil / ghee and let it cook for abt 30 sec.Turn it again and apply oil to the other side.Press down the thepla using the spatula, rotate and press again ,so that they get roasted uniformly. Let it roast both sides till they form brown spots .While cooking keep the flame on medium.
- Prepare all theplas in the same manner and stack them one above the other .
- Serve theplas hot / at room temperature with any pickle /sweet and sour raw mango pickle/curd/raita / simple potato subzi.
- If fresh methi leaves are not available, you can use dried methi leaves easily available in the stores by the name Kasuri methi. If using that you can reduce the qty of methi leaves to 1 cup.
- You can also change the flavor of these thepla by substituting any other beggies of your choice instead of methi like spinach,radish,bottlegaurd,cabbage,carrot etc. Grate and add them.You can also do plain theplas without any veggies.
- For the fussy kids who hate greens, you can just grind methi / or palak , make a puree n mix to the dough. They 'l not b able to pluck leaves from the theplas .
- Theplas remain fresh for 2-3 days . So are ideal while traveling. But remember to pack them only after it cools completely..