-Submitted by Dahlia on 3rd Sep 2012
(Thepla, Fenugreek Leaf Thepla)
Thepla is a Gujarathi flatbread and is the cousin of paratha. Instead of stuffing the vegetable as done in parathas, here we actually knead the dough along with the finely chopped/ grated/ paste of vegetables. Its a great way to include extra veggies in the diet, especially for kids.
Theplas have an amazingly long shelf life and is therefore a common travel partner. But you really dont have to be on a train journey to enjoy theplas. You can make different theplas at home and enjoy as a simple and healthy meal any day. The following recipe is with fenugreek leaves (methi). You could also make theplas with different grated vegetables like zucchini thepla, carrot thepla, bottlegourd (dhoodhi/lauki) thepla, broccoli thepla, spinach thepla, radish thepla
Wheat Flour - 2 cups
Besan - 2 tblsp
Fenugreek (Methi) leaves - 1/2 cup (finely chopped)
(You can also use other grated vegetables)
Carom Seeds (Ajwain) - 1/2 tsp
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 1/2 tsp
Ginger/ Garlic Paste - 3 tsp
Green Chillies (finely chopped) - 1 tsp
Corriander Cumin Powder - 1 tsp
Corriander leaves (Cilantro) - 2 tblsp (finely chopped)
Curd - 1/4 cup
Baking Powder - 1/4 tsp
Sesame seeds - 1 tsp
Sugar - 1 tsp
Oil/ Malai - 2 tblsp
Salt - as needed
1. Take all of the above ingredients in a large mixing bowl and mix it nicely.
2. Add required amount of warm water and knead it into a soft dough.
3. Let the dough rest for 15-20 minutes.
4. Divide the dough into lemon sized balls and roll into a circle similar to making chappttis.
5. Heat a griddle and roast the thepla just like rotis.
6. When small bubbles start appearing, flip the thepla.
7. Cook till both the sides are cooked, till you get brown spots on both the sides.
8. Transfer immediately to a hot pack to maintain its softness. Serve with curd, pickle or chutney.