Sanoli's Kitchen: METHI NA THEPLA (GUJARATI FLAT BREAD WITH FRESH FENUGREEK LEAVES)

Sunday, January 5, 2014

METHI NA THEPLA (GUJARATI FLAT BREAD WITH FRESH FENUGREEK LEAVES)

'Methi Na Thepla' is a staple flat bread from Gujarati cuisine and very famous in Western India. I am really fond of Gujarati dishes such as dhoklas and theplas. I have already posted Methi Paratha recipe here, but I make methi theplas oftenly in my kitchen, as it is soft, moist, thin and this theplas stay good for long. This is an ideal dish for travelling, you can eat them simply with pickle or chutney. Whole jeera (cumin seeds) or sesame seeds can be added to enhance the taste of theplas. This theplas are easy to prepare when compared to stuffed parathas. I prefer to make them when I am in no mood to cook elaborate meals.


INGREDIENTS:

3 Cups Washed & Finely Chopped Fresh Fenugreek Leaves (Methi Greens)
4 Cups Whole Wheat Flour (atta)
2/3 Cup Curd / Yogurt (dahi)
1 tsp Minced Ginger (adrak)
1 tsp Minced Green Chillies (hara mirch)
1/4 tsp Carom Seeds (ajwain)
1/4 tsp Asafoetida (Hing)
1/2 tsp Turmeric Powder (haldi)
1/2 tsp Red Chilli Powder (lal mirch)
1 tsp Cumin Powder (jeera)
2 tsp Sugar
1 tsp Salt (namak)
3 tbsp Clarified Butter (ghee)
1/4 Cup Refined oil (for frying theplas)


METHOD:

Take a large bowl, combine all dry ingredients including fenugreek leaves in it.
Add 3 tbsp clarified butter and yogurt, knead into a firm smooth dough, if water is required, add very little.
Cover with a wet cloth and set it aside for 20-30 minutes.
Divide dough into 30 equal sized balls.
Heat non-stick tawa on high flame and start preparing theplas one by one.
Lightly flour a rolling board or clean counter surface, take one ball and flatten it with your palms and start rolling it on the rolling board into round shaped circle of 7"-8" diameter. (It must be thin like chapati only)
Place rolled thepla on the heated tawa. Do the first flip when you see tiny bubbles rise on the top surface.
As soon as the first flip is done, drizzle few drops of refined oil and spread all over the surface of thepla. Flip again after 30-40 seconds and drizzle few drops of oil on this side too and spread evenly with a flat spatula and press gently.

Take off from tawa. Theplas should be soft and moist. Serve warm theplas with pickle, chutney or simply with yogurt.

Do give your feedback in the comments below....
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

16 comments:

  1. Aaah... I can see a lovely texture! Taste must be super duper too... Lovely post..Sanoli :)

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  2. I love it hot or cold and it also makes a perfect travelling food.

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  3. i guess we can eat these as is without any sides... yum...

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  4. very healthy theplas. Perfectly made.

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  5. Methi bread looks yummy and healthy....

    Happy new year!

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  6. healthy thepla...looks real nice and yummy

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  7. healthy iron rich recipe. You made this Thepla perfect.

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  8. I can have this for my breakfast pl

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  9. very flavorful, healthy and delicious thepla...

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  10. Very yummy and inviting thepla..my favorite.

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  11. Yummy one......i love theplas!!! They are so simple...just pair with chutney and one s good to go!!

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  12. hmmm Love the texture of this tepla ....Totallly love it sonali.

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  13. Very nice Sanoli.. i am in love with your recipe :0 wish to make it in breakfast :)

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