Methi thepla are light as well as healthy snack. methi thepla are flatbreads made from fresh methi leaves. Thepla is one of the best and popular food for travelling. There are many variety of theplas like Mooli thepla, doodhi thepla, mixed vegetable thepla and sada thepla.
You can take Thepla at any time, in breakfast or in snack time or in lunch or dinner. So note the recipe of Gujarat’s famous Thepla.
How to Make Thepla?:
1 cup methi leaves/fenugreek leaves
1 cup whole wheat flour
¼ cup besan/gram flour
¼ cup pearl millet flour/bajra flour
¼ cup sorghum flour/jowar flour
½ tsp red chili powder
½ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder
salt as required
1 tbsp oil
4 to 5 tbsp yogurt/dahi or water
oil for roasting theplas, as required
Procedure of Thepla:
Mix all the flours and add all the ingredients in a bowl. Make a balanced spices dough. Leave it aside for 10-15 minutes. After 15-20 minutes, divide it into 7 equal parts and give them a round shape of ball.
Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, press it in between your palms to flatten it. Roll it out on roti making board (chakla) into circle.
Heat tava/griddle over medium flame and place raw methi thepla on it. When tiny bubbles starts to rise on top surface, flip it over, spread 1/2-teaspoon oil evenly around its surface and cook for 30 seconds.
Flip it again, spread 1/2 teaspoon oil evenly around its surface and cook other side as well. Press it against tawa/griddle with spatula so that it cooks evenly, cook for 20-30 seconds. Repeat flip-press-cook process until light golden brown spots appear on both sides.
So this way, you can make all your Theplas and enjoy it with pickle or tea or curd.
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