I have used millet flours but you can skip them if you don’t ... Add all the spices and herbs. But you can experiment the same with other vegetables or greens of your choice. Speaking of Gujarati neighbors — it was dhoklas, khamans, chundo, fafda, khakhra, theplas, and many more was commonly made. Rinse 1 cup methi leaves very well in water. Now spread a bit of oil on this side, too. Generally, Gujarati community is vegetarian. Just pack them in aluminum foil or zip locks and they’ll stay fresh for 2-3 days. (yogurt) or water for kneading or add as required, Prevent your screen from going dark while making the recipe. Add more curd if needed while kneading. In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. Instructions. Once hot, place the flattened thepla onto the surface. Methi Thepla is a light as well as healthy snack, it is a thin, soft and goes simply great with boondi rayta, chili pickle or any kind of pickle. Absolutely fabulous taste, all your recipes are great. If theplas will be consumed within a day, knead the dough with buttermilk. Thepla is one of the snacks that can be easily carried while travelling. Methi thepla is served with chunda – a green mango relish, some yogurt and some pickle. Mix again and knead into a dough. Even this is the best option for kid’s lunch box, this way you can serve them green leafy vegetable with whole wheat … Heat tawa/griddle/pan. Can I use dry methi leaves. I have used millet flours but you can skip them if you don't have. Press lightly each side to cook evenly, while cooking both the sides. Take one flatten ball, dip it into dry flour. 19. The star ingredient of this dish is Methi which gives the thepla a distinctive taste. If you’re eating the Theplas the next day, wrap them in foil and keep them in the fridge for up to 4 days. it is full of antioxidants and fibre, which eventually removes all toxins from our body. A good paratha is allowed to puff up and a good thepla is pressed down with a spatula or cloth on the sides to cook evenly and make it slightly crisp. Methi thepla is a very soft flatbread and tastes just amazing with some pickle and a cup of tea. Methi thepla can be eaten as a snack, breakfast, or as main meal. If the dough is hard, while rolling theplas there will be cracks at the sides. I started this blog so that you can make “Everyday Yummylicious” with easy, quick and restaurant style recipes. Because of its taste, it can be had at any time of the day. To reheat, microwave the stack for 30 seconds. If you made this recipe, please be sure to rate it in the recipe card below. 16. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan. TIP: If the dough looks hard, add a few tablespoons of curd and knead. Next add chopped methi leaves, ginger green chilly paste and mix. Add curd, oil, and sesame seeds. Then drain them and chop finely. Grind oats into grinder till you get coarse flour. 15. Spread oil lightly on the top side to coat, like in the picture below. What to eat with Thepla? They do not leave the house without lots of homemade food items and Methi Theplas are one of the mandatory items. Next add 4 to 5 tablespoons of curd or yogurt. Methi Thepla, a must try lightly spiced paratha like traditional Gujarati flatbread Recipe is prepared from wheat flour, fenugreek leaves and other spices. The cook and photographer behind Cook With San. Turn the thepla. 2. It is one of the most liked breakfast dishes in Gujarat. Traditionally, methi is added in the thepla to enhance the taste, texture and the nutrition level. If not finely chopped, you will find it difficult to roll the dough and the leaves may tear the dough when rolling. The bitterness from the fenugreek pairs perfectly with the sweetness of the mango! Another option is fennel seeds. Roll the thepla to a round flatbread of about 5 to 6 inches in diameter. Then drain them and chop finely. #FirstImpression of Haldiram’s Minute Khana – Thepla. Methi Thepla is a healthy Indian flatbread from Gujarati cuisine made of whole wheat flour, gram flour (besan), and fenugreek leaves. Wait till there are small bubbles seen on the top layer, then flip it. Flip when one side is partly cooked, about one-fourth or … These leaves are slightly bitter with a hint of maple, and smell fantastic both raw and when cooked. As soon as they are purchased and home you should pluck the leaves from the fenugreek stems. Theplas can be made in under 30 minutes, so it makes a great lunch box option. Parathas become dry as they cool down and they do not last long. You can add coriander leaves too, it adds flavor. firstly, it helps in improving digestion and appetite. Whereas, theplas can be stored for days and there is no change in taste too. Methi Palak Thepla is a Gujarati Flatbread also known as Dhebra or Methi Palak na Thepla. It’s a healthy and good snack especially for the little ones who are not a big fan of green leafy vegetables. They make very good travel food for long journeys. It is one of my most favorite Indian breads and I never miss to make thepla recipe when fresh fenugreek or methi is in season. Gujarati style paratha is made with whole wheat flour with a mix of various flour and methi leaves or fenugreek leaves. Because of its taste, it’s not just limited to breakfast but can be had at any time of the day. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Now spread the oil on this side. Thepla is slightly spiced roti or Indian flatbread from Gujarathi cuisine. Take a ball and press between palms or on the rolling. Kneading dough. Simply knead the dough with water. When it is hot, gently place the thepla on it. 18. If the above two tips are followed, theplas can be stored for more than a week. Methi thepla pair well with nearly any savory or sweet dipping sauce, mango pickle, or creamy yogurt. Knead the dough till soft. Plus, get tasty suggestions for some sides to eat with methi thepla! Lightly dust flour over the rolling area. Also, they taste good after reheating. You can also eat these with a simple batata nu shaak. You can also eat these with a simple Batata nu Shaak. Rest for 10-15minutes only. Lauki Thepla or Dudhi Thepla is a traditional Gujarati dish prepared using bottle gourd mixed with whole wheat flour. Food blog with restaurant style and mother's recipes. It is a thin Gujarati roti recipe which is quite tasty. Have it with a curry, curd or just pickle, it is delicious. So if you want to have them later after a few days, do not add curd as it will lessen its shelf life. 13. Well, there are few pro tips which I will mention to make them last longer. 9. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Make a plain thepla recipe or add a few veggies that make them healthier. Quantity can be 1/4 or 1/2 of wheat flour. Your email address will not be published. The thepla dough is then flattened and lightly roasted to create tender and soft flatbreads that are delicious as a snack or fun side dish. Spiced and savory methi thepla are healthy flatbreads made with fresh fenugreek leaves and multi grain flours. while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer especially with methi thepla recipe. For instagram mention, ¼ cup besan or gram flour – you can replace it with chickpea flour, ¼ cup of pearl millet flour also known as, 1-inch ginger, grated or crushed (in a mortar-pestle), 1 or 2 green chilies, crushed – about ½ to 1 teaspoon chopped green chilies or serrano pepper, ½ teaspoon red chili powder or cayenne pepper. secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. Have it with a curry, curd or just pickle, it is delicious. I am sharing here, How to make Methi Thepla {multigrain} as well as Soft Methi Thepla … This step develops elasticity in the dough. Karela Thepla Recipe - Bitter Gourd … Ingredients Needed to make Methi Thepla. 10. Gujaratis are not just good at making varieties of snacks but also good at sharing with neighbors. For Travel – Theplas last for a week, when made with good amount of oil. *Thepla* *Ingredients* • Whole wheat flour (atta) 1 1/4 cups • Gram ... flour (besan) 2/3 cup • Fenugreek leaves (methi) chopped 1 cup • Red chilli powder 1 teaspoon • Salt to taste • Oil 3 tablespoons *Cooking Instructions by Chef Simran:* 1. Serve methi thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda. If done on low flame, theplas will become hard. Thepla recipe comes from the Gujarati cuisine and are popular flatbreads made with whole grain flours. Theplas are made in various parts of India and people of every state love to eat this methi bread. Shelf Life of Methi Theplas and Dough. My step-by-step instructions with photos and video will show you how to easily make this classic thepla recipe with fresh fenugreek leaves and whole wheat flour. Had Maharashtrians and Gujarati neighbors which meant our nose frequently sensed different aromas. In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. If you prefer spicy theplas, add more green chili paste or red chilli powder. Spread oil on the top layer. There are six pieces of theplas and a sachet of chili pickle inside.When you open the packet of theplas, you can get a mild aroma of methi (fenugreek).. For the review, we kept two theplas as it is, heated two theplas on a tawa and two in a microwave. A simple Potato Sabzi also tastes amazing with Methi Theplas. Thepla are flavorful flatbreads that are made with spices, herbs, yogurt, whole wheat flour and millet flours with or without the inclusion of greens or veggies. It is a popular side dish mostly eaten with tea or after dinner. A known fact about Gujaratis is, they like to travel, go for a picnic, and arrange kitty parties. You can also press the thepla with spatula while cooking. It is a wholesome and satiating breakfast that you can also serve as snack with masala chai or ginger tea.. TIP: You need to finely chop the methi leaves. Methi Palak Thepla. The bitterness from the fenugreek pairs perfectly with the sweetness of the mango! Add curd (for a vegan option add very little water instead of curd). Chicken fry masala recipe – Quick and Simple, Andhra Style Bangaladumpa Vepudu recipe | Boiled Potato fry. Dip into dry flour and roll with a rolling pin. Haldiram’s Minute Khana – Thepla come in a smart grey-purple envelope packing. Add curd, oil, and sesame ... Knead to a soft and smooth dough. Chop the leaves finely and set them aside. Serve methi thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda. Roll them to a round of about 5 to 6 inches in diameter. You will see some faint air pockets on the top and this is the time when you need to flip it. Gujarati methi thepla | methi ka thepla | healthy methi thepla | how to make thepla | with step by step photos. These are also … 2. Theplas look like plain parathas but they are not. Before you begin making thepla recipe, you have to prep the methi leaves and make the dough. I also love to eat it with Dal Fry. I also have a professional background in cooking & baking. Heat a tawa or large skillet over medium-high heat. 1. What to eat with methi thepla? Mix and continue to knead. for making the best thepla recipe with fenugreek! Methi Thepla is one of the variations of Thepla. Pinterest It’s an all-time favorite at home. Enjoy methi thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda. Shared a few tablespoons of water or vegan yogurt instead press between palms or on the number of days travel. Water ( little by little ) if needed you can also add Jowar flour, besan sorghum! Which makes the dough when rolling also eat these with a mix of various flour and millet! With Chunda – a green Mango relish, some yogurt and some pickle meals, and arrange kitty.... 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