Theplas are spicy flat breads made with different kinds of green leafy vegetables in the western part of India. It is the intrinsic part of gujarati meal served at any time of the day. I tasted theplas ten years back in US. And from then on it is the integral part of our everyday meal, made quite often healthy and delicious for our taste buds. It’s an easy way to feed green vegetables to kids in a rolled thepla with butter or sweet pickle. Theplas has become “must-have” item for us while traveling or outing for a day. Theplas stays soft and fresh after a day or two due to the added ingredients.
Sending this recipe to Srivalli’s – Come, Join us for Breakfast event
Methi Thepla
Author:
Ingredients
- 2 cups Whole Wheat Flour
- 1 1/2 cup Methi Leaves, washed & chopped
- 2 tbsp. Besan (Gram Flour)
- 2 tbsp. Sooji (Samolina)
- 2 Green Chillies, crushed
- 1 tbsp. Ginger & Garlic, grated
- 1 tsp. Red Chilli Powder
- 1/2 tsp. Haldi (Turmeric)
- 1 tsp. Gur (Jaggery), grated
- 1 tsp Ajwain (Carom Seeds)
- 2 tbsp. Dahi (Yogurt)
- 1 tsp Coriander powder
- 1 tsp Cumin Seeds powder
- Salt to taste
- 2 tsp. Oil
- Oil for frying
- Extra Wheat Flour, for rolling
Instructions
- Combine all ingredients in a large bowl and knead it in to a soft and smooth dough.
- Use little water at a time, if required.
- Keep aside covered for 10 minutes.
- Divide the dough into equal parts and roll out each portion into thin circles like rotis.
- Use extra flour for rolling if needed but not too much.
- Heat Tava (skillet) and cook each theplas using a little oil on both sides till it turns golden brown.
- Serve hot with dahi/yogurt and pickle.