Tuesday, September 17, 2013

Methi Thepla

Methi Theple

Thepla is a delicious nutritious flat bread inherent to Gujarati cuisine. It is a fave item for picnics and long train journeys as it keeps well at room temps for a long time. Soft thepla rolled up in mango pickle or chhunda with a cup of hot tea just hits the spot. Here's how you can make your own.

Ingredients: (makes 12-15)
1 1/2 cups whole wheat flour
1/2 cup besan (gram flour)
2 tbsp oil
1/4 cup plain yogurt
1 tsp finely grated fresh ginger
1/2 cup kasuri methi OR 2 cups fresh methi chopped fine
finely chopped green chilies to taste
salt to taste
Red chili powder to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp ajwain seeds
1 tbsp sesame seeds
Extra dry flour to roll the dough
Oil to cook the theplas
  1. Take the two flours in a deep bowl and add methi, ginger, chilies, red chili, salt, turmeric, cumin, sesame and ajwain. 
  2. Add oil and yogurt and incorporate them evenly in the mixture. Use water as needed to make a smooth and pliable dough. Knead for 2-3 minutes and let it rest covered in a damp paper towel for 10 minutes. 
  3. Divide the dough in to 12-15 equal portions and roll them in in your palm into a smooth ball, flatten. 
  4. Press the dough in dry flour and using a rolling pin roll them into thin 5"-6" diameter circles. 
  5. Heat a non stick skillet on medium high. Place the rolled out dough on it. Turn after 30 seconds. The semi-cooked side should have a few brown spots. Spread 1/2 - 1 tsp oil on the top side and press down with a spatula to distribute the heat and ensure even cooking. Turn and spread oil on this side as well and turn again till both sides re cooked and golden. 
  6. Serve hot with Chhunda. 
  7. These will keep well at room temperature for 2 days. They also freeze well. 

  1. Omit methi and proceed for a plain thepla. 
  2. Add a ripe mashed banana to the dough while kneading and omit oil. This will keep the thepla soft and give a slight sweet taste. 
  3. Substitute 1 cup grated lauki(bottle gaurd), or 1 cup grated radish for methi. Be aware that these veggies will contain more water content than methi and you might need just a few sprinkles to knead the dough. 
  4. Substitute ajwain seeds with 1/2 tsp white sesame seeds for a flavor variation. 


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