1tablespoonoil + oil for making theplasas required
½teaspoonsugaroptional
salt to taste
water for kneading dough
Instructions
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.
Notes
•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.
Subscribe to our Youtube Channel to get the latest Recipe Video updatesCLICK TO SUBSCRIBE