Methi Thepla

Methi Theplas is a very loved Indian flatbread, especially for travelling. These theplas are spiced with ground spices, like turmeric, red chili powder, dhania jeera, aromatics and jaggery.

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Course: Main Course, Snack

Cuisine: Gujarati, Indian

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: Theplas

Calories: 49kcal

Author: Aayushi Patel

Ingredients

2 Cups Wholewheat Flour
2 Tbsp Besan
1 Tbsp Sesame Seeds
1 Tsp Cumin Seeds
1 Tsp Turmerci
1/2 Tsp Red Chili Powder
1 Tsp Dhania Jeera
1.5 Tsp Salt
2 Tbsp Jaggery Powder
1.5 Tbsp Oil
1 Cup Methi Finely Chopped
2 Tbsp Curd
1.5 Tbsp Ginger garlic and Green Chili Paste
250 ml Water
2 Tbsp Oil To cover the dough
Oil To Cook the Theplas
Rice flour For rolling the theplas

Instructions

In a mixing bowl, add wholewheat flour, besan, sesame seeds, cumin seeds, turmeric, red chili powder, dhania jeera, jaggery, and salt.
Mix eevrything well with your fingers. And add 1.5 Tbsp's oil. Mix well again.
Now add finely chopped methi, ginger garlic and green chili paste, curd and mix well.
Now start adding little water at a time and start making the dough. Hydrate the dough enough to make a soft dough.
Once you have the soft dough, add 2 tbsp's of oil. and start kneading the dough. Knead for 3 minutes, until the dough is nice and soft.
Cover the dough and rest the dough for 15-20 mins.
Make golf ball sized pieces and press them between your palms, flattening it slightly. Keep some rice flour in a plate to use it to roll the theplas.
Prepare a cookie sheet with a parchment paper.
To start rolling, take a piece of the dough ball, press it down in the rice flour on either side. Place the dusted dough ball on the rolling board. Flatten it using your palm. Now roll it about 4cm to 6cm big. dust it with little flour again on both the sides. Start rolling again. The thepla shpuld be close to 8" in diameter.
Start placing the theplas on the parchment lined cookie sheet. Once you have rolled about 5-6 theplas, Place a tawa on the stove. Let it heat up.
Slap the rolled thepla on the tawa. In about 5-7 seconds you should see little bubbles will appear. Flip the thepla. Now apply about a teaspoon of oil and flip again. Press it down with your spatula on all the sides lightly to make sure it cooks well. Flip again. Press with your spatula on all sides. Place the cooked theplas on the kitchen towel lined plate. Repeat until done.

Notes

If you are planning to keep the theplas fresh for more than 5 days, skip adding the curd.
If you want to make this recipe vegan, skip adding the curd or add cashew yogurt.
Store the theplas in an insulated container if you are planning to eat them the next day. Or wrap them in an aluminum foil and refrigerate them to preserve them for upto 5 days.

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