Methi theplas are Indian flat breads from the state of Gujarat, made with whole wheat, fresh fenugreek leaves and some simple pantry Indian spices. Enjoy with fresh yogurt, pickles or any Indian curry.
Normal parathas do not last long and have to be consumed in a day or two, but theplas have a longer shelf life and so make an ideal travel food. If you look into any Gujarati’s lunch box or packed travel lunch pack, you will find a stack of homemade theplas.
Some pickles like mango chundo (sweet mango pickle), red garlic chutney etc. are also packed as an accompaniment. If savored at home, then yogurt is a must!
WHAT IS THEPLA?
Theplas are the Gujarati version of parathas but with some typical spices in them like haldi/turmeric powder, coriander-cumin powder, red chilli powder/cayenne etc.
Most times they are made with whole wheat flour, but sometimes, you can find besan/chickpea flour and millet flour too for more added nutrition and flavor.
They are either made plain or with some greens like fresh fenugreek leaves or spinach chopped and incorporated into the dough. This not only makes it nutritious and flavorful, but I personally love the flecks of healthy greens in every bite!
OTHER VARIATIONS:
You can make plain theplas with just whole wheat flour and some spices. But if you are going to enjoy it right away, then some people do stir in some jowar flour, chickpea flour etc. along with whole wheat flour. This makes the flat bread slightly crisp and of course, more healthy too!
Basic spices are haldi, red chilli powder, cumin and coriander powder and sometimes, for a spicy kick, finely chopped green chillies/jalapenos!
To make the dough, some amount of yogurt is added; but this decreases its shelf life. Then, they should be preferably eaten right away! If you are vegan then just use some plain water. I have used a bit of yogurt in making the dough.
If you are using other ingredients like bajra (pearl millet) flour or besan (chickpea) flour (just about 1/4 cup or so), along with whole wheat flour, then do add some yogurt and extra oil to make soft theplas.
Adding these also increases the protein content of these super delicious flat breads!
OPTIONAL INGREDIENTS:
If you love greens, then you can add finely chopped fresh fenugreek leaves, spinach leaves or even some grated carrot or bottle gourd.How about some zucchini? Mmmm, would love to try that soon!
I love fresh fenugreek leaves and had a large bunch of fresh leaves in my fridge, so decided to make these divine methi theplas and savored every bite with another favorite curry of mine: Mushroom Masala curry which has neither onions nor garlic!
Whenever I get fresh moringa leaves (which by the way is always since we have a huge tree in our garden!), I make theplas with that too!
Do try this easy and healthy Gujarati delight – Methi Theplas and this will be a regular in your menu for a long time! Happy Cooking!
Here are some more flat breads that you may love:
METHI THEPLAS
Methi theplas are Indian flat breads from the state of Gujarat, made with whole wheat, fresh fenugreek leaves and some simple pantry Indian spices. Enjoy with fresh yogurt, pickles or any Indian curry.
Ingredients
- 1 ½ cups atta/whole wheat flour
- 1 cup methi leaves/fresh fenugreek leaves skip if making plain theplas
- ½ teaspoon haldi/turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon jeera/cumin powder
- ½ teaspoon coriander powder
- 1 green chili/jalapeno finely chopped
- ¼ cup plain yogurt skip if making it vegan
- 1 tablespoon oil for the dough
- Oil for shallow frying the theplas
- Salt to taste
- Extra flour for dusting
Instructions
TO MAKE THE DOUGH FOR METHI THEPLA:
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Rinse fenugreek leaves (pluck only the leaves and discard the stems) in plenty of water and chop them roughly.
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Transfer the chopped leaves to a mixing bowl along with atta/whole wheat flour and rest of the ingredients except oil.
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Mix well to incorporate all the ingredients well and release some moisture from the methi leaves.
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Add enough water to make a soft and pliable dough. Sprinkle 1 tablespoon of oil over the dough and mix again. Knead to a smooth dough, cover and keep aside for 15 minutes.
MAKING THEPLAS:
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Divide the dough into 8 to 10 balls, depending upon the size of the thepla.
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Dust them in flour and roll into 6 to 8 inches discs.
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Heat an iron or non-stick griddle or tava on medium heat.
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Once hot, place the rolled thepla on it and roast or cook until brown spots appear on both sides; pressing with a flat ladle continuously. Drizzle some oil around and on top of the flat bread while roasting.
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Once cooked, serve hot with pickles, yogurt, chutney or any Indian curry.
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Happy Cooking!
Recipe Notes
If planning to store theplas for a longer time, use only whole wheat flour and avoid yogurt while making the dough. Instead of chopped methi leaves, you can use chopped spinach, grated carrots, zucchini, radish etc.
Step-by-Step Method To Make Methi Theplas:
Rinse fenugreek leaves (pluck only the leaves and discard the stems) in plenty of water and chop them roughly.
Transfer the chopped leaves to a mixing bowl along with atta/whole wheat flour and rest of the ingredients except oil.
Mix well to incorporate all the ingredients well and release some moisture from the methi leaves.
Add yogurt (if using) and mix well.
Add enough water to make a soft and pliable dough. Sprinkle 1 tablespoon of oil over the dough and mix again. Knead to a smooth dough, cover and keep aside for 15 minutes.
MAKING THEPLAS:
Divide the dough into 8 to 10 balls (or as many as required), depending upon the size of thepla.
Dust them in flour and roll into 6 to 8 inches discs.
Heat an iron or non-stick griddle or tava on medium heat.
Once hot, place the rolled thepla on it and roast or cook until brown spots appear on both sides; pressing with a flat ladle continuously. Drizzle some oil around and on top of the flat bread while roasting.
Once cooked, serve hot with pickles, yogurt, chutney or any Indian curry.
Enjoy and Happy Cooking!
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