Methi Thepla (Tepla Varieties) - recipe by Inara submitted on 01-28-2009
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 etc. Ingredients 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
Method 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. Comments Comment by purba bhattacharjee
GR8!I JUST LOVE THE RECIPE,THANX A LOT. Reply :- Thank you. |
Comment by Ashwini More
i have a hobby of cooking thnx to your website i can make anything quickly and njoy eating..... Reply :- Thank you. |
Comment by Cookcurry Nook on 03 November 2009 07:49AM Hey Inara,
I was just wondering...your theplas in the pictures look more like paranthas. Theplas are usually wide, really flat and crisp. Your theplas look so soft and pretty thick in the pictures. How is that? Reply :- Rightly said, theplas are usually thin. It depends on how flat you roll them. But paranthas are way thicker and heavier. |
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