Thepla is a popular flatbread from the state of Gujarat, India. It is a staple food that is typically eaten for breakfast or as a snack. Thepla is made from a mixture of whole wheat flour, spices and herbs, including fenugreek leaves, also known as methi leaves. Thepla is a versatile dish that can be enjoyed with various accompaniments, such as pickle, chutney, yogurt or any side dish of your choice.
Nutritional Values of Thepla
Thepla is a healthy and nutritious dish, providing essential vitamins and minerals. A single thepla contains approximately 80-100 calories, 2-3 grams of protein, 2-3 grams of fibre and negligible amount of fat. The methi leaves in thepla are a rich source of iron, calcium and antioxidants. The use of whole wheat flour makes it a healthier option than other bread alternatives.
Ingredients for Thepla
To make theplas, you will need the following ingredients:
● 2 cups of whole wheat flour
● 1 cup of chopped methi leaves
● 1 teaspoon of cumin seeds
● 1 teaspoon of coriander powder
● 1 teaspoon of red chili powder
● ½ teaspoon of turmeric powder
● 1 teaspoon of salt
● 2 tablespoons of oil
● ½ cup of water (or as needed)
How to Make Theplas
Preparing Methi Leaves
● Rinse the methi leaves thoroughly with water and pat them dry.
● Chop the methi leaves finely and set them aside.
Making the Dough
● In a mixing bowl, combine the whole wheat flour, chopped methi leaves, cumin seeds, coriander powder, red chili powder, turmeric powder and salt.
● Mix the dry ingredients well.
● Add oil and mix well until the mixture resembles breadcrumbs.
● Slowly add water and knead the dough until it becomes smooth and elastic.
● Cover the dough and let it rest for 10-15 minutes.
Rolling into Flatbreads
● Divide the dough into small equal-sized balls.
● Take a dough ball and dust it with some flour.
● Roll the dough ball into a thin circle, approximately 6-7 inches in diameter.
● Repeat the process with the remaining dough balls.
Cooking Theplas
● Heat a skillet or tawa over medium heat.
● Place the rolled thepla on the skillet and cook for 30-40 seconds on one side.
● Flip the thepla and cook for another 30-40 seconds on the other side.
● Apply some oil on both sides and cook until golden brown.
● Repeat the process with the remaining theplas.
What Goes Well with Methi Thepla
Methi thepla goes well with various accompaniments such as pickle, chutney, yogurt or any side dish of your choice. It can also be enjoyed on its own as a snack.
How to Store Theplas
Theplas can be stored for 2-3 days at room temperature in an airtight container. It can also be stored in the refrigerator for up to a week.
Expert Tips for Best Thepla
● Use fresh methi leaves for best results.
● Knead the dough well to make it smooth and elastic.
● Roll the thepla into thin circles to ensure even cooking.
● Cook the thepla over medium heat to prevent burning.
● Apply oil on both sides of the thepla to keep it soft and moist.
Recipe Card
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 10-12 theplas
Ingredients
● 2 cups of whole wheat flour
● 1 cup of chopped methi leaves
● 1 teaspoon of cumin seeds
● 1 teaspoon of coriander powder
● 1 teaspoon of red chili powder
● ½ teaspoon of turmeric powder
● 1 teaspoon of salt
● 2 tablespoons of oil
● ½ cup of water (or as needed)
Instructions
● Rinse the methi leaves thoroughly with water and pat them dry. Chop the methi leaves finely and set aside.
● In a mixing bowl, add the whole wheat flour, chopped methi leaves, cumin seeds, coriander powder, red chili powder, turmeric powder, salt, and oil. Mix well.
● Slowly add water to the mixture and knead it into a smooth and elastic dough. The amount of water required may vary depending on the quality of the flour.
● Cover the dough and let it rest for 10-15 minutes.
● Divide the dough into small balls and flatten them using a rolling pin to form thin circles.
● Heat a tawa or a griddle over medium heat. Place the rolled out thepla on the tawa and cook until bubbles appear on the surface.
● Flip the thepla and cook for a minute or until golden brown spots appear on the surface.
● Apply oil on both sides of the thepla and cook for another 30 seconds on each side.
● Repeat the process for the remaining dough balls.
● Serve the thepla hot with your favourite side dish.
Conclusion
Thepla is a simple and delicious flatbread that is popular in Gujarati cuisine. It is made using whole wheat flour, methi leaves, and a blend of spices. The recipe is easy to follow and can be customised to suit your taste preferences. Thepla can be served for breakfast, lunch, or dinner, and goes well with a variety of side dishes. It is a great option for a quick and healthy meal and can be stored for up to 2-3 days. Follow our expert tips and tricks to make the best thepla at home.
FAQs
Can I make thepla without methi leaves?
Yes, you can make thepla without methi leaves. You can replace it with other greens like spinach.
Can I use all-purpose flour instead of whole wheat flour?
No, it is not recommended to use all-purpose flour for thepla as it will change the texture and taste of the flatbread.
Can I store thepla in the refrigerator?
Yes, you can store thepla in an airtight container in the refrigerator for up to 2-3 days.
Can I freeze thepla?
Yes, you can freeze thepla for up to a month. Make sure to wrap them in foil or plastic wrap and store them in an airtight container.
What can I serve with thepla?
Thepla can be served with a variety of side dishes like pickle, chutney, yogurt or curry. It also tastes great with tea or coffee.
Can I make thepla without oil?
Yes, you can make thepla without oil, but it will not be as soft and moist as the ones made with oil. Oil helps to keep the thepla soft and prevents it from drying out.