Category: Appetizers & Snacks, Bread, Breakfast, Vegetarian Recipes
Difficulty: Medium
Theplas are whole wheat breads from the state of Gujarat. These are usually made with vegetables like bottle gourds, spinach, fenugreek greens, zucchini or carrots.
Methi theplas are very popular with the young and the old. They are a healthy snack and keeps well for a few days, so you can make a large batch. They can be relished any time of the day with a nice cup of masala chai or Indian spiced tea. Although the original recipe for theplas does not require it, I like adding a little besan or chickpea flour to the dough.
Ingredients
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For making thepla dough:
- For theplas:
Instructions
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For Thepla dough:
- Clean the fenugreek leaves discarding stems and washing it well in water. Chop the leaves.
- Take all the ingredients and knead everything together into a soft, smooth dough, adding a little water only if necessary. Keep aside for 10 minutes. For making theplas:
- Make lemon sized balls from the dough.
- Put a non stick skillet to heat. Roll out one portion into a thin circle. You can roll it in a little flour if it is sticky while rolling.
- Cook the thepla on the skillet for about one minute on one side and then flip and cook on the other side too.
- Smear a little oil or clarified butter (ghee) on both sides and cook it until brown specks appear and it is fully cooked. Cook all the theplas in the same way. Store in an air-tight container.
Notes
Serve theplas with yogurt and pickles or with a nice hot cup of masala chai/tea.