Methi Theplas are a staple dish in Gujarat, a state in Western India. They are used for regular meals, for travelling and also for picnics. These are super quick and easy to make.
They are made using whole wheat flour and fenugreek leaves which makes them super healthy, they have a sweet and spicy taste which makes them delicious and they stay fresh at room temperature for 2–3 days making them the perfect home-cooked holiday snack. They taste best with pickles, chutneys and/or curd. With my recipe you can make enough theplas for two people.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 25 minutes
- Cook time: 15 minutes
Ingredients
For the Dough:
- 200 g fenugreek leaves, finely chopped
- 1 tablespoon powdered sugar
- Half teaspoon turmeric powder
- 1/8 teaspoon asafoetida
- 1/8 teaspoon carom seeds
- 1 teaspoon sesame seeds
- 3 to 4 cloves garlic, grated
- 2 teaspoon ginger green chilli paste
- Salt, to taste
- 1 tablespoon oil
- 1/4 cup water for needing the dough
For roasting:
- Some wheat flour for dusting
- 6–7 teaspoon oil
- Note: This recipe makes 9–10 medium-sized theplas.
Method
Making the dough:
- 1)
In a large bowl, mix the wheat flour, fenugreek leaves, powdered sugar, turmeric powder, asafoetida, carom seeds, sesame seeds, grated garlic, ginger green chilli paste, salt and oil.
- 2)
Using the required amount of water, knead it into a medium soft dough.
- 3)
Knead for about one minute so that the theplas turn out to be super soft.
- 4)
Cover and allow the dough to rest for 25–30 minutes.
Making the theplas:
- 1)
Take a small portion of the dough and make a ball. Roll it into a thin circle.
- 2)
Put the thepla on a hot pan and keep the flame on high.
- 3)
When bubbles start to appear on the top surface, flip it over.
- 4)
Cook the other side as well on a high flame till bubbles start to appear.
- 5)
Now lower the flame, flip the thepla and apply some oil on both the sides and roast it while lightly pressing the thepla with the help of a spatula.
- 6)
Repeat the same procedure for all the theplas.
- 7)
You can keep all the cooked theplas in an airtight container for storage and serve them hot with some pickle, curd or chutney.
Notes
- Kneading and resting the dough well for at least 20 minutes helps to make soft theplas.
- If you’re planning to take these on a holiday, do not add curd to the dough to ensure that the theplas last longer.
- The theplas have to be rolled into a thin circle.
- Ensure that you do not press the theplas too hard while roasting otherwise they will turn hard.
- Only use the leaves (and not the stems) of fenugreek leaves. Chop the leaves finely and set them aside. If not finely chopped, you will find it difficult to roll the dough and the leaves may tear the dough while you’re rolling it out.
Storage:
- They keep well for 3–4 days when you make them without curd. Store cooled theplas in an airtight container and keep them at room temperature.
- They also freeze well. Simply rap all the theplas in tinfoil and keep them in an airtight container in the freezer. They remain good for up to 3 months.
Recipe Variations:
There are many variations that can be done in this recipe. Instead of fenugreek you can add bottle guard, radish, dried fenugreek leaves or just make plain whole wheat flour the plants. You can make these with other green leafy vegetables like spinach or amaranth leaves as well.
Dough consistency:
The dough has to be smooth, soft and pliable. If your dough looks hard, the theplas will become dry and hard.
For a spicy thepla, add more green chilies and chilli powder.
While roasting the theplas, always use oil instead of clarified butter (ghee) which ensures that the theplas remain soft.
