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.
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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.