Theplas (Gujarati flatbreads) are an important part of Gujarati cuisine. Methi Theplas are Gujarati flatbread made by combining fenugreek/methi leaves, wheat flour and other spices.
These can be stored for a few days, so take them along while travelling or for your picnics.
You can serve methi theplas with Sev Tamatar ki Sabzi, Masala Dahi or simply with a cup of tea.
If you are looking for more parathas/thepla recipes, then also check our recipes for Cabbage Onion Paratha and Cheesy Aloo Paratha.
Methi Theplas are Gujarati flatbread made by combining fenugreek/methi leaves, wheat flour and other spices.
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Ingredients (1 cup = 240 ml)
- 1 cup whole wheat flour/gehun ka atta
- 1 tablespoon besan/gram flour
- ½ cup chopped fresh fenugreek leaves/ methi
- an inch piece of ginger grated
- 1 green chilli finely chopped
- ¼ teaspoon red chili powder
- ½ teaspoon turmeric powder/haldi
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- ¼ teaspoon asafoetida/hing
- ¼ teaspoon ajwain/carom seeds
- ¼ teaspoon sesame seeds/til
- 2 tablespoon curd/dahi
- 1 tablespoon oil + oil for making theplas as required
- ½ teaspoon sugar optional
- salt to taste
- water for kneading dough
- Rinse methi leaves well in water. Drain them in a colander or strainer. Chop finely. Keep aside.
- In a wide bowl, combine whole wheat flour and besan/gram flour along with asafoetida/hing, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds, sesame seeds, sugar (if adding) and salt.
- Then add green chilies, ginger, methi leaves and oil.
- Mix everything well till you get a crumbly texture.
- Now add curd and knead into semi soft dough adding little water at a time. It should not be too hard nor sticky.
- Cover and keep aside for only 5-10 minutes. Do not let it rest for more time. Otheriwse dough will become sticky and it will be difficult to roll theplas.
- After 5-10 minutes, knead the dough once again using few drops of oil.
- Divide the dough and stuffing into 6-7 equal parts and make balls out of it.
- Dust a little flour and roll in to make theplas of medium thickness.
- Heat a tawa/non stick pan on medium heat and place thepla.
- Flip the thepla after 30-40 seconds. Drizzle some oil and spread evenly on it and flip it again.
- Press it with spatula and spread some more oil on top side and flip it again and press with spatula.
- Cook till golden brown spots appears on both sides.
- Repeat the same steps to make more theplas.
- Serve with curd, green chutney or mango chunda or pickle.
•If you want to store theplas for a few days, then drizzle some extra oil while cooking them. Otherwise, they will become dry. •You can also apply few drops of ghee between two theplas before packing them for travelling or picnics. By doing so, theplas will remain soft and moist. •You can mix all the dry ingredients alongwith ginger and chillies in advance in a wide bowl and keep aside. At the time of making theplas, add methi leaves, curd, oil and knead into a smooth dough adding little water at a time. •You can also add finely chopped green garlic or minced garlic cloves to the dough, to make garlic flavoured methi theplas. •If you want, you can add about 1-2 tablespoon bajra/pearl millet flour while making the dough. You can also use multigrain flour to prepare theplas. •Don’t increase the proportion of besan/gram flour, otherwise theplas will turn out to be dry.
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