Thepla Recipe: Thepla is a simple and healthy spiced flatbread originating from the popular Gujarat cuisine. Made with fenugreek leaves, chickpea flour, and wheat flour, it is commonly enjoyed for breakfast or as a snack with accompaniments like chutney or raita. It is also a convenient travel snack, serving as a filling meal during journeys.
In the past, I used to prepare roti or phulka for my daily meals, but over time, I have shifted to making different types of thepla recipes, especially methi thepla. There are several reasons for this change. Firstly, thepla doesn’t necessarily require additional side dishes like curry or sabji, although they can complement each other well. I often serve loaded thepla with vegetable raita, spicy pickle, or chutney. Secondly, thepla is packed with nutrients due to the inclusion of various vegetables, making it a healthy meal option. Additionally, kids also enjoy these flavorful flatbreads, making them suitable for travel meals.
Here are some additional tips and variations for Gujarati methi thepla. Firstly, always use fresh vegetables, especially tender methi leaves, for the best results. While dried fenugreek leaves can be used as an alternative, fresh ones are highly recommended. Secondly, knead the dough thoroughly to ensure there are no lumps, and finely chop the leaves to ensure even rolling of the bread. Lastly, fry the theplas in a nonstick pan with a little oil over medium heat. Flip them when bubbles appear on the surface and wrap them in aluminum foil for serving later.
Ingredients: Thepla Recipe
- 1 bunch of fenugreek leaves (methi)
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon ajwain
- 2 tablespoons sesame seeds
- 1 teaspoon chili paste
- 1 teaspoon ginger paste
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- Pinch of asafoetida (hing)
- ½ cup yogurt (curd)
- ½ teaspoon salt
- 1½ cups wheat flour
- ¼ cup chickpea flour (besan)
- Water, for kneading
- Oil, for roasting
Instructions: Thepla Recipe
- Begin by finely chopping a bunch of fenugreek leaves and placing them in a large bowl.
- Add turmeric, chili powder, cumin powder, garam masala, ajwain, sesame seeds, chili paste, ginger paste, kasuri methi, and a pinch of asafoetida to the bowl.
- Pour in yogurt and add salt. Mix well to ensure all the spices are thoroughly combined.
- Next, add wheat flour and chickpea flour to the bowl.
- Mix everything well and start kneading the dough.
- Gradually add water as needed to knead the dough into a smooth consistency.
- Drizzle 2 tablespoons of oil into the dough and continue kneading until it becomes smooth and non-sticky.
- Cover the dough and let it rest for 20 minutes to allow it to relax.
- After resting, take a portion of the dough and dust it with wheat flour.
- Roll out the dough into thin discs. Repeat this process with the remaining dough.
- Heat a tawa (griddle) and place the rolled theplas on it.
- Cook the theplas on both sides, applying oil as needed, until they are golden brown and cooked through.
- Once cooked, serve the methi theplas hot or pack them in a zip-lock bag for later enjoyment.
Conclusion:
Thepla Recipe is a versatile and nutritious flatbread that can be enjoyed for breakfast, as a snack, or during travel. With its flavorful taste and easy preparation, Thepla has become a favorite among both kids and adults alike. Experiment with different variations to create your own unique twist on this traditional Gujarati delicacy.
FAQs about Thepla Recipe:
What is Thepla?
Thepla is a spiced flatbread originating from Gujarat cuisine. It is made with fenugreek leaves, chickpea flour, and wheat flour and is commonly enjoyed for breakfast or as a snack with accompaniments like chutney or raita.
How is Thepla different from regular roti or phulka?
Unlike regular roti or phulka, Thepla doesn’t necessarily require additional side dishes like curry or sabji. It can be served with accompaniments but is flavorful enough to be enjoyed on its own. Additionally, Thepla is packed with nutrients due to the inclusion of various vegetables, making it a healthy meal option.
Can I make Thepla ahead of time for travel?
Yes, Thepla is an excellent travel snack as it can be made ahead of time and stays fresh for a long duration. Once cooked, you can pack Thepla in a zip-lock bag or wrap it in aluminum foil for later enjoyment during journeys.
Are there any variations to the traditional Gujarati Methi Thepla?
Yes, there are several variations to the traditional Gujarati Methi Thepla. You can experiment with different spices, herbs, and vegetables to create unique flavors. Some common variations include adding grated vegetables like carrots or zucchini, or incorporating different spices like fenugreek seeds or coriander powder.
How do I ensure that my Thepla turns out perfect?
To ensure that your Thepla turns out perfect, make sure to use fresh and tender fenugreek leaves. Thoroughly knead the dough to ensure there are no lumps, and finely chop the leaves for even rolling of the bread. Fry the Thepla in a nonstick pan with a little oil over medium heat, flipping them when bubbles appear on the surface.
