Methi thepla

                                                             METHI THEPLA

Theplas are basically a roti recipe from gujarati cuisine, but very well popular all over india. Thepla are flavorful flatbreads that are made with spices, herbs, yogurt, whole wheat flour and millet flours .To make variations of thepla, ingredients like millet flour, besan, curd, fenugreek leaves (methi) or grated bottle gourd are used.When made for travel, the flour for theplas is bound into a stiff dough using milk instead of water, and with extra ghee/oil.

INGREDIENTS

• Wheat flour – 2 cup
• Besan /gram flour – 2 tbsp [ optional ]
• Curd – 1/2  cup
• Methi leaves /fenugreek leaves – 1 cup finely chopped [only leaves ]
• Coriander leaves – 1/2 cup
• Oil – 2 tsp for kneading dough
• Ginger + garlic + green chilli paste – 1 tbsp
• Turmeric pwdr – 1/2  tsp
• Coriander pwdr – 1 tsp
• chilli pwdr – 1/2 
• jeera pwdr – 1/2 tsp
• asafoetida – a pinch 
• White sesame seeds – 1 tsp 
• Ajwain – ½ tsp 
• Sugar pwdr – 1 tsp 
• Kasoori methi pwdr – 1 tsp
• Salt to taste

PREPARATION

Take both the flours +  all the other ingredients one by one and start kneading. knead it into a soft dough using required water .Cover and keep aside for minimum 30 minutes .

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=rOZfyb5LQl8&t=1s

METHOD

Again knead the dough till smooth and divide it into equal portions .

Roll each portion into smooth balls

Heat a tava .

Flatten the ball and roll it into thin circles using a rolling pin and dusting with dry flour. [ 6” or 7 “ ]

Place the rolled theplas on the hot tava and cook .

Flip and cook on the other side.

Press gently on all sides using a spatula for even cooking .

Drizzle oil / ghee and fry on both the sides till light brown spots appear all over.

Remove and keep in hot box.

Serve hot with any pickle / curd / chunda  / non veg gravy .

If packed well can be used upto 10 to 15 days as travelling food .

NOTES

1. If you find it difficult to roll ,  use maida flour for dusting while rolling .
2. Avoid using stem / use the leaves .
3. You can give a variation by stir frying the leaves first and add it to the dough .
4. Kasoori methi gives more flavour .
5. Same recipe you can try for lauki thepla ,instead of methi leaves use grated lauki .[squeeze the excess juice from it ]
6. You can make without besan just using wheat flour for soft theplas. Adding more besan makes it sometimes hard and chewy when cooled.
7. If making for travelling add extra oil while frying. While packing for travelling , add a layer of ghee between 2 theplas , so that they don’t dry and will remain fresh for 4 yo 5 dys. Over here ghee acts as an preservative.- tip given by MINAKSHI.
8. Use warm water for kneading.

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