METHI  NA  THEPLA

METHI NA THEPLA

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I being bought up in Gujarat and have a huge liking towards gujju cusine, these Methi na thepla is one such dish which I have grown up eating all my life, whether be in our tiffin boxes, or in breakfast, or for anytime snacking these were my favourite. I still remember that with a cup of kadak chai (Tea) it used to taste the best in winter evenings. This is a healthy dish as the fenugreek greens are incorporated in your diet, which especially children’s avoid to have, but in this avatar they will enjoy them, you can serve them with plain curd, chundo (Gujarati sweet mango pickle) or any other spicy pickle, if served with aloo tamatar ki subzi then it make a delicious meal for any time.

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You can make any varieties of theplas, my gujarati friends used to make mixed veg theplas, lauki (bottle gourd) theplas, palak theplas and the list is never ending…
These theplas taste good when made with the right balance of spices, along with wholewheat flour, with a little amount of besan (Gramflour) and should be kneaded to a right dough with curd to get the perfect gujarati yummy… theplas.

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These theplas have a long shelf life, so it was a best dish to take with us if we were traveling and believe me nothing can beat home cooked food. People make huge quantities of these theplas and take with them if they are traveling abroad, if kept in the refrigerator, they say it can last for more than 2 months, but I have never tried it, I make in small batches to last for a week.
Do try this yummy gujju methi na theplas and give me a feed back if possible.
Happy cooking!

fullsizerender_3fullsizerender_4RECIPE FOR METHI  NA  THEPLA:

Ingredients:

  • 1 ½ – Cups of whole wheat flour/gehu ka aata
  • 4 tbsp – Besan/gram flour
  • 1 tbsp – Garlic and green chillies crushed coarsely
  • 1 cup – Packed tightly fresh Methi leaves (fenugreek leaves)
  • 3 ½ tbs – Dahi (curd)
  • 1 tsp – Sugar powdered (optional)
  • 1 ½ tbsp – Oil
  • ¼ th tsp – Ajwain (carom seeds)
  • 1 tbsp – Til seeds (sesame seeds)
  • 1 tsp – Chilly powder
  • ½ tsp –  Haldi powder (turmeric powder)
  • ½ tsp – Jeera powder (Cumin powder)
  • 1 tbsp – Dhaniya powder (Coriander powder)
  • Dry flour to roll the theplas
  • ½ tsp – Oil (more to be added after kneading the dough)
  • Salt to taste
  • Oil to fry the theplas.

fullsizerender_6Method:

1. Rinse the methi leaves in water for 3 to 4 times till all the dirt is washed off then drain out all the water, chop finely.
2. In a wide bowl take the whole wheat flour, besan/gram flour, chilly powder, haldi powder, jeera powder, dhaniya powder, ajwain seeds, til seeds, crushed garlic and green chillies, 1 ½ tbsp oil, sugar and salt, mix well.
3. Add the chopped methi leaves and mix again.
4. Now slowly add the curd an knead a soft dough, (I didn’t need any water to knead the dough the curd and moisture from the methi leaves were enough for binding the dough.)
5. Now add more ½ tsp oil to the above dough and give a last knead, do not over knead it, cover and keep aside for 10 mins.

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6. Heat a griddle or tava on medium flame.
7. Divide the above dough into medium sized balls.
8. Sprinkle some dry flour on the rolling surface and dip the ball in some dry flour and put on the dusted rolling surface, press the ball flat and start rolling the thepla with a rolling pin to a medium sized chapati as shown in the pic.
9. Transfer the rolled out thepla on to the heated griddle or tava, when you see small bubbles appearing on the thepla flip it and apply oil on it then flip the other side and cook the other side by applying oil, cook till done on both the sides.
10. Repeat the same process with all the remaining balls.
11. Serve hot with, aam ka achar, chundo, curd or any other accompaniments you like. Sometimes, I make it a meal by serving it along with aloo tamatar ki subzi or just serving it with garma garam ginger tea for breakfast.
12. This theplas don’t perish for many days so it’s a good dish if you are going on a journey and want home cooked food to carry, just have it as it is or with chunda (gujarati sweet grated mango pickle) will share its recipe soon.

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5.0 from 2 reviews
METHI NA THEPLA
 
Author:
Recipe type: Break Fast and Snacks Affairs, Gujju
Cuisine: Indian
Ingredients
  • 1 ½ – Cups of whole wheat flour/gehu ka aata
  • 4 tbsp – Besan/gram flour
  • 1 tbsp – Garlic and green chillies crushed coarsely
  • 1 cup – Packed tightly fresh Methi leaves (fenugreek leaves)
  • 3 ½ tbs – Dahi (curd)
  • 1 tsp – Sugar powdered (optional)
  • 1 ½ tbsp – Oil
  • ¼ th tsp – Ajwain (carom seeds)
  • 1 tbsp – Til seeds (sesame seeds)
  • 1 tsp – Chilly powder
  • ½ tsp – Haldi powder (turmeric powder)
  • ½ tsp – Jeera powder (Cumin powder)
  • 1 tbsp – Dhaniya powder (Coriander powder)
  • Dry flour to roll the theplas
  • ½ tsp – Oil (more to be added after kneading the dough)
  • Salt to taste
  • Oil to fry the theplas.
Instructions
  1. Rinse the methi leaves in water for 3 to 4 times till all the dirt is washed off then drain out all the water, chop finely.
  2. In a wide bowl take the whole wheat flour, besan/gram flour, chilly powder, haldi powder, jeera powder, dhaniya powder, ajwain seeds, til seeds, crushed garlic and green chillies, 1 ½ tbsp oil, sugar and salt, mix well.
  3. Add the chopped methi leaves and mix again.
  4. Now slowly add the curd an knead a soft dough, (I didn’t need any water to knead the dough the curd and moisture from the methi leaves were enough for binding the dough.)
  5. Heat a griddle or tava on medium flame.
  6. Now add more ½ tsp oil to the above dough and give a last knead, do not over knead it, cover and keep aside for 10 mins. Heat a griddle or tava on medium flame.
  7. Divide the above dough into medium sized balls.
  8. Sprinkle some dry flour on the rolling surface and dip the ball in some dry flour and put on the dusted rolling surface, press the ball flat and start rolling the thepla with a rolling pin to a medium sized chapati as shown in the pic.
  9. Transfer the rolled out thepla on to the heated griddle or tava, when you see small bubbles appearing on the thepla flip it and apply oil on it then flip the other side and cook the other side by applying oil, cook till done on both the sides.
  10. Repeat the same process with all the remaining balls.
  11. Serve hot with, aam ka achar, chundo, curd or any other accompaniments you like. Sometimes, I make it a meal by serving it along with aloo tamatar ki subzi or just serving it with garma garam ginger tea for breakfast.
  12. This theplas don’t perish for many days so it’s a good dish if you are going on a journey and want home cooked food to carry, just have it as it is or with chunda (gujarati sweet grated mango pickle) will share its recipe soon.

4 Comments

  1. KanchanaVinay

    Teplas were awesome n loved it a lot??? even family members liked it n I even shared it with my friends circle. ….tq

     
    • mukherjee soma

      Thanks so much Kanchana Vinay so happy to know that u liked the recipe, will be sharing many such recipes in future too so stay in touch ???

       
  2. Supriya Potdar

    Hello, Soma mam. Yesterday I made these theplas with your recipe and was very tasty. I loved it and took some of it to office to share with my colleagues. After eating those in tea break my colleagues was like “khatam ho gaya? aur thoda lana tha na.” following ur Insta page, loving ur recipes. The way you describe the procedure and recipe is wonderful. And the best thing is I can take a print very easily and try my hand on it. like other food blogs on internet I dont need to write it down. Waiting for more traditional recipes. Thank u..

     
    • mukherjee soma

      Thanks Supriya for the lovely feedback do try other recipes too from my blog all r tried and tested hope you will enjoy them too… will be coming up soon with more exciting recipes stay tuned 😊😊😊

       

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