Methi ka thepla is a gujarati bread which is considered as a perfect mess free travel food. They are made with whole wheat flour, fenugreek leaves and some masala’s. They are perfect as a meal any time in day, and this is my family fav. Theplas are different from what we call parathas , theplas are generally thinner than parathas. In theplas generally there is a addition of yogurt which makes the thepla softer, here i have added lemon juice to make it vegan but yogurt can be added instead. This is ofcourse a healthy dish but also quick to make if methi leaves are cleaned up. You don’t want a fancy/ rich side dish to indulge just a spoon of pickle will do. This is also had as a snack during tea time , this thepla can be made in lot of variation like adding lauki or veggies to it. Now moving on to the recipe…
Methi Ka Thepla
Category
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Preparation time
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Cook Time
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Indian Breads
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15 mins
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15 mins
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- Pluck the methi leaves and wash them well.
- Drain and chop the methi leaves.
- In a bowl mix wheat flour , methi leaves very well.
- Add salt , red chilli pd, turmeric pd ,cumin pd, oil,ginger paste, lemon juice ( you can also add yogurt instead of lemon juice).
- Mix all the ingredients well, sprinkle some water and knead them to a soft dough but should be pliable.
- Divide the dough into equal parts .
- Take a ball of dough dust them with flour ( only twice or so to avoid the thepla from becoming dry) and roll them to chapathi size using a rolling pin.
- Heat a tawa and place the rolled thepla on it.
- Once you see bubble from one side flip and cook them till you see some brown spots.
- Drizzle oil as need to roast the thepla.
- Flip again and cook from the other side till golden brown spots
- You can spread some butter or ghee if you like.
- Serve the hot with raita or pickle.Perfect to take for long travel.
remya sean says
Healthy one
plz link this to my event
http://remyasean.blogspot.in/2015/01/first-blog-anniversary-and-giveaway.html
Sathya Priya says
I love theplas.This one is really really addictive .