Methi na Thepla is a Indian flatbread from the western region of India . There are umpteen versions of this bread where flour and fresh fenugreek are the main ingredient s.
Day 3 of the Travel theme , I could not miss Thepla which is a must in Gujrat . We get it over the counter and have ladies who cook these theplas on order , of course we make them ourselves too .
Every household has their own version of a Thepla . Some use a mix of wheat flour , bajra and besan , some use only wheat flour while some use a mix of wheat and besan . The fenugreek ratio also varies , next is the sugar , which most families add . For today I have made simple Theplas with wheat flour and no sugar and used buttermilk to bind the dough. Follow the given technique of flipping the thepla and the result would be a super soft thepla .
Thepla is a great travel food as it has a very good shelf life . If stored well they can go on for a week in winters , but they need to be placed in the Frig in summers and monsoon . Every time we travel Thepla is a must . We Indians want some kind of bread and theplas are just perfect to satisfy that urge. The greens and spices make it delicious and as such no accompaniment is required . Though Thepla and Chai is the most hit combo . Thepla and choondo , the grated sweet mango pickle combo is another hit combo . The third is Thepla and Keri no katto athano, which is sour mango pickle . I love them with some fried chillies.
Methi na Thepla
Ingredients
1 cup wheat flour
1/2 cup fresh fenugreek leaves
1 tsp ginger chilly paste
2 cloves garlic , crushed
1tsp sesame seeds
1 tbsp oil
Pinch turmeric powder
Salt to taste
Method
Sprinkle salt on fenugreek leaves and mix well .
After 5 minutes squeeze out the water from the leaves .
Take a mixing bowl and all ingredients .
Knead the dough using buttermilk .
Cover and keep aside for 10 minutes .
Pinch out lemon sized balls and roll into thin discs .
Heat a griddle and cook the thepla on one side , while the thepla is cooking apply oil generously , flip over and cook the other side .
Apply oil on the flipped side .
Once the other side is cooked flip again .
In all you shall be flipping only two times .
Make the rest of theplas in the similar manner .
Methi na Thepla
Ingredients
- 1 cup wheat flour
- 1/2 cup fresh fenugreek leaves
- 1 tsp ginger chilly paste
- 2 cloves garlic crushed
- 1 tsp sesame seeds
- 1 tbsp oil
- Pinch turmeric powder
- Salt to taste
Instructions
- Sprinkle salt on fenugreek leaves and mix well .
- After 5 minutes squeeze out the water from the leaves .
- Take a mixing bowl and all ingredients .
- Knead the dough using buttermilk .
- Cover and keep aside for 10 minutes .
- Pinch out lemon sized balls and roll into thin discs .
- Heat a griddle and cook the thepla on one side , while the thepla is cooking apply oil generously , flip over and cook the other side .
- Apply oil on the flipped side .
- Once the other side is cooked flip again .
- In all you shall be flipping only two times .
- Make the rest of theplas in the similar manner .
Theplas are on my to do list. Hmm, thepla with fried green chilies sounds like a the best combo for spice lovers 🙂
I have heard from my friend that methi thepla is a go-to travel food. Made and presented perfectly as usual.
Theplas are my fav travel foods , I love fried greenchillies a lot I can have them without fried as well and with rajasthani athana mircha it is so divine .. My mouth is watering imagining these theplas 🙂 ..You have presented them so well di
Theplas are just prefect to pack for a travel, even i love packing theplas as they are prefect even for snacking. My favourite methi na thepla rocks.
Looks fantastic .. This is indeed a great travel food .. I love theplas and their flavours..
Methi thepla is also my favourite. One of my favourite travel food. Love it with achar and curd
I completely agree with you about theplas especially methi theplas. I carry theplas in flight too… Perfect travel food.
Methi thepla is my favorite breakfast in winters. Must have tasted amazing with those fried chillies.
I am surprised that you haven’t posted theplas yet. 🙂 Theplas make a great travel food.
Hi,
Love methi theplas and your version is great
Lovely clicks and they make great travel food
Best wishes
Our favorite thepla vaishali! Reading your description of theplas with chundo and chai makes me drool!!! The best travel food ever!! i have few gujju friends who would pack 100’s of theplas while returning from india!!! 🙂 Amazing flavor and texture!
Though I’ve never carried these while traveling, I make theplas often, especially in summer, when I grow fresh methi.
methi Theplas are seriously addictive and yours have come out so so perfect. And those pics are just wowwwww! Cant take off my eyes from them! Drooling!
what ahealthy looking bread – must be delicious also