If you grew up consuming thepla on highway journeys or with a scorching cup of chai, this methi thepla recipe will carry again that very same consolation warmly wrapped in love.
Methi Thepla is a kind of issues everybody has eaten someplace, at a good friend’s home, throughout a visit, or packed lovingly by somebody’s mother. But should you’ve by no means tried making it at dwelling, that is your signal to vary that!
This is a surprisingly straightforward recipe and also you solely want a number of components to make pillow-y mushy and flavorful theplas. If you’ve loved dishes like Kasuri Methi Parathas or Aloo Paratha earlier than, this recipe will really feel immediately acquainted. Theplas are lighter, keep mushy for hours, are travel-friendly, and have that comforting, earthy flavour that makes you need to attain for only one extra.
Jump to part: Methi Thepla Recipe
Ingredients for Methi Thepla
- Flours: A mixture of complete wheat flour and besan makes theplas mushy, and helps it keep tender for hours.
- Fresh Methi (Fenugreek Leaves): The hero of the recipe. It provides aroma, flavour, and a slight nice bitterness that makes thepla what it’s.
- Spices: Turmeric, purple chilli powder, coriander powder, and cumin seeds add heat and color with out making the thepla heavy.
- Yogurt: Adds moisture and softness, maintaining the thepla pliable even after cooling.
- Oil: Helps bind the dough and retains the thepla mushy. You’ll use just a little extra whereas cooking.
- Ginger & Green Chilli: Bring freshness and a mild kick that balances the methi fantastically.
- Salt & Sugar: Sugar is optionally available however helps spherical out the methi’s bitterness.
How to Reduce Bitterness from Methi
Fresh methi can generally style just a little sharp due to its pure alkaloids, however you’ll be able to mellow that bitterness simply. The handiest means is to cut the leaves, sprinkle just a little salt, combine, and allow them to sit for 10-Quarter-hour – they’ll launch water, and squeezing this out removes a lot of the bitterness with out affecting the flavour.
Using tender, youthful leaves additionally makes a giant distinction, since they’re naturally milder. These small steps make it easier to hold all of the vitamin methi is beloved for like iron, fibre, folate, and antioxidants, whereas making thepla mushy, flavourful, and completely balanced.
Frequently Asked Questions
Thepla is a softer, lighter Gujarati flatbread made with complete wheat flour, yogurt, and spices combined straight into the dough. Parathas are often stuffed and richer, usually made with extra ghee or oil.
This often occurs when the dough is simply too stiff or the theplas are cooked on low warmth for too lengthy. Make the dough mushy, let it relaxation, and all the time prepare dinner on medium warmth. A lightweight brush of oil after cooking retains them mushy for hours.
Yes, you’ll be able to. Use about 2 to three tablespoons of kasuri methi for each cup of recent methi. The flavour can be barely completely different however nonetheless scrumptious, and excellent for days when recent methi isn’t obtainable.
You can attempt a gluten-free model utilizing a mixture of jowar or bajra flour with just a little besan for binding. Just be aware that gluten-free dough is extra delicate, so pat the theplas by hand as an alternative of rolling.
Richa’s Top Tips
- Chop the methi finely: Big items can tear the dough and make rolling troublesome. A fantastic chop distributes flavour evenly and retains thepla easy.
- Don’t add all of the yogurt without delay: Add little by few minutes kneading. Thepla dough must be mushy however not sticky.
- Give the dough 10–Quarter-hour of relaxation: This small pause makes the dough extra elastic, which implies simpler rolling and softer thepla.
- Cook on medium warmth: Low warmth dries out the thepla, and excessive warmth burns it. Medium warmth provides you these good golden spots.
- Press gently whereas cooking: Use a spatula to frivolously press the sides so the thepla cooks evenly with out turning crisp.
- Brush with oil after cooking: A tiny little bit of oil retains them mushy for hours, particularly useful should you’re packing them for lunchboxes and journey.
Storage Tips
- At room temperature: Methi theplas keep mushy for as much as 8–10 hours, which makes them nice for journey or busy days. Just cool them utterly earlier than packing so that they don’t flip soggy.
- In the fridge: Store cooled theplas in an hermetic container or wrap them in foil. They keep good for 3–4 days. Reheat on a tawa with a number of drops of oil or ghee to carry again that recent softness.
- In the freezer: Freeze them between parchment sheets in an hermetic field for as much as 1 month. Warm them on a scorching tawa (no must thaw totally) for good outcomes.
- Travel-friendly tip: Brush every thepla with a tiny quantity of oil after cooking. This retains them mushy longer and prevents drying out in lunchboxes or whereas travelling.
Serving Ideas
Methi Thepla is among the most versatile objects from the Gujarati delicacies and makes for a beautiful base to any meal. Here are some scrumptious methods to take pleasure in it:
- With Mango Chutney: the traditional Gujarati combo that’s candy, tangy, and unbeatable.
- With Aloo Sabzi: a easy, homely potato sabzi makes this a whole meal.
- With Masala Dahi: combine curd with roasted jeera, chilli powder, and salt for a fast aspect.
- With Pickle: attempt it with Mangalorean Prawn Pickle or Green Chilli Pickle for a spicy kick.
- With Egg Bhurji: if you wish to add protein and make it a breakfast-style meal.
- With Paneer Bhurji: pairs fantastically with the earthy flavour of methi.
- With Any Dal: make a sweet-spicy dal that balances the delicate bitterness of methi.
- With Dry Sabzis: like Aloo Gobi, Bhindi Fry and many others
- As a wrap: stuff with cooked hen, paneer, or veggies for a fast lunch roll.
Customisation Ideas
- Boost the flavour with herbs: Add chopped coriander or a handful of recent dill (suva). Dill pairs surprisingly nicely with methi and provides the thepla a lighter, brisker style.
- Make it higher-protein: Mix in 2–3 tablespoons of roasted besan or soya flour. It provides theplas a nutty flavour and retains you full longer.
- Add veggies for softness: Grated zucchini, lauki, or carrots make the dough softer and hold the theplas moist for hours. Great for journey days.
- Spice it up: Stir in crushed black pepper, ajwain, or a pinch of saunf. Each one provides a distinct aroma with out overpowering the methi.
- Make a multi-grain model: Swap a small portion of wheat flour with ragi, jowar, or bajra flour. These add fibre and make the theplas extra nutritious whereas nonetheless maintaining them mushy if combined in small quantities.
Let this be your subsequent lunch repair, and make extras so you’ll be able to have some the following day as nicely & I hope this recipe turns into a daily at your breakfast desk. If you make it, I’d like to see the way it seems, don’t overlook to tag me on Instagram @my_foodstory!
Watch Methi Thepla Recipe Video
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Add all of the components besides water to a large bowl or plate. Give an excellent toss to include all of the components. Add water 2-3 tablespoons at a time and begin kneading the dough, alternating between your palms and knuckles. Knead for 2-3 minutes until you get a mushy, pliable dough. Keep the dough lined with a kitchen towel so it doesn’t dry out.
1 ½ cups methi leaves, 2 cups complete wheat flour, ¼ cup gram flour, 1 tablespoon ginger garlic paste, 2 inexperienced chillies, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon purple chilli powder, 1 ½ tablespoons sesame seeds, 1 teaspoon salt, ¼ teaspoon sugar, ½ teaspoon ajwain, ¼ teaspoon asafoetida, 2 tablespoons mustard oil, ½ cup + ⅛ cup water
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Heat a tava, take a big lemon sized piece (approx. 2-3 tablespoons) of dough and smoothen right into a ball between your palms. Place on a rolling board or kitchen counter and utilizing a rolling pin, gently roll right into a thepla/roti. If thepla feels sticky whereas rolling, mud with dry flour. Evenly roll until its approx. 5 – 5.5 inches in diameter.
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Heat tawa on medium. Place the thepla within the centre of the tawa & prepare dinner on medium. Once tiny bubbles seem on the floor, flip the thepla, apply a number of drops of ghee or oil & flip once more and apply ghee on the opposite aspect. Fry on low till golden spots seem on each the edges. Transfer to a plate, repeat the identical for making remainder of the theplas. Stack them one on prime of the opposite so that they keep mushy & don’t dry out. Serve scorching.
1 tablespoon ghee or groundnut oil or any impartial cooking oil
- While kneading, water required could differ barely, because it will depend on the wheat flour that you just use. The dough must be mushy & pliable.
- Mustard oil is used because it provides an genuine flavour to the theplas.
Calories: 409kcal, Carbohydrates: 57g, Protein: 14g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 10mg, Sodium: 675mg, Potassium: 333mg, Fiber: 10g, Sugar: 2g, Vitamin A: 160IU, Vitamin C: 3mg, Calcium: 417mg, Iron: 5mg
This article was researched and written by Harita Odedra.
