Theplas are a traditional flat breads hailing from the colorful state of Gujrat. They are made using a mix of different flours and fresh fenugreek. These flatbreads make for the “take along” meals for long journeys by gujratis. I first tried theplas when i started living in Ahmedabad, Gujrat and have been a big fan of these ever since. Lets learn how to make these delicious and healthy Gujrati Methi Theplas
I love the smell of fresh fenugreek/ Methi. The slightly bitter and nutty flavour gives a lot of overall depth to the dishes it is used in. I try and get a bunch of the fresh fenugreek whenever possible. If not for the fresh leaves, i often replace the recipes with dried fenugreek. My favorite dishes include Aloo Methi, Methi Muthiyas, Dal Methi palak and offcourse Methi Theplas.
I was actually not always a big fan of fresh Methi. As a kid, i would always run away from greens like methi and even after my mom’s attempts of making creative dishes to feed me some, i would find ways to escape. As i grew up, i started to appreciate her concerns and made peace with Methi but i still did not quite like it… i would just eat thinking it would do me good. It was only after i first ate Thepla did i really start to like Methi 🙂 That being said, Theplas are perfect to sneak all the greens and other healthy stuff in a flatbread and still make something which would be kids approved.
Theplas are perfect to make ahead, store or take along for a long journey. In comparison to other flatbreads, theplas remain fresh for longer periods of time and since they have the greens and spices right in the dough itself, they don’t really require too many accompaniments. I make theplas pretty regularly now and i add all sorts of fun spices and greens in them.. I just find theplas so versatile !!
Today, for this recipe, i am using fenugreek and coriander leaves along with corn meal flour for a wholeome, crispy and totally satisfying stack of theplas ! Let’s see the recipe 🙂
Gujrati Methi Thepla
Gujrati Methi Thepla
You can use all sorts of flours along with whole wheat to make the dough. I used the typically found flours in Indian kitchen for this. You can also consider Amaranth flour, sorghum, raagi etc.
- 1.5 cups Wheat flour
- 1/4th cup Makki atta / corn meal flour
- 1/4h cup chickpea flour
- 1/2 cup yogurt
- 1 cup fresh fenugreek leaves or 3 tablespoons dry fenugreek leaves, roughly chopped
- handful fresh coriander, roughly chopped
- 2 tablespoons oil + oil for roasting the theplas
- 1 tablespoon ginger, grated
- 1 medium green chili, finely chopped
- 1 tsp salt
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 2 tablespoons dry coriander powder
- 2 tsp dry mango powder
- 1/2 cup warm water
- Take a bowl. Add in the different flours, salt , red chili powder, turmeric powder, coriader powder, mango powder and mix well.
- Now, add in washed and chopped fenugreek leaves. If you are using dried fenurgeek leaves, soak them in warm water and use the soaked fenugreek leaves along with warm water to the flour.
- Add in all the other ingredients (except the oil for roasting) and knead well to make a warm soft dough.
- Cover the dough with a damp towel or cling film and let it rest for about 15 minutes.
- Meanwhile, take a skillet and bring to heat. Divide the dough into 8-10 dough balls.
- Take one dough ball and using a rolling pin, roll out into a round of about 5-6 inches in diameter. Repeat with all the dough balls.
- Take one thepla and place on the skillet. Roast on one side till little golden brown spots appear. Apply a little oil on the side and flip to roast the other side. Repeat and roast both sides till the thepla is cooked on both sides. Remove and serve warm.
Serving suggestion : Thepla with a dab of butter on top. Serve along with yogurt/raita and pickle.
These theplas are delicious and make for an excellent make ahead flatbread. I half cooked them at the time of making and re-roasted them with a little more oil later when we sat down to eat. I served these with my aloo kofta curry and it was a superb combination. I made a big lot of these, many more than was expected to get finished in one meal and ended up freezing a batch to enjoy later. If you roll them out really thin and gently roast on both the sides till crispy, you can make “khakhras” from them. Khakhra is basically a very thin, wafer/papadums like in appearance and usually enjoyed as a tea time snack.