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.
Course
Main Course, Snack
Cuisine
Gujarati, Indian
Prep Time30minutes
Cook Time15minutes
Total Time45minutes
Servings4
Authorcurryandvanilla
Ingredients
1 ½cupsatta/whole wheat flour
1cupmethi leaves/fresh fenugreek leavesskip if making plain theplas
½teaspoonhaldi/turmeric powder
1teaspoonKashmiri red chilli powder
½teaspoonjeera/cumin powder
½teaspooncoriander powder
1green chili/jalapenofinely chopped
¼cupplain yogurtskip if making it vegan
1tablespoonoil for the dough
Oil for shallow frying the theplas
Salt to taste
Extra flour for dusting
Instructions
TO MAKE THE DOUGH FOR METHI THEPLA:
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 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, depending upon the size of the 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.
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.