Tuesday, 20 May 2014


TheplaI is a gujarati snack enjoyed as, snack or breakfast and also during travel.
It is enjoyed with curd and pickle.
Fresh fenugreek leaves are finely chopped, added to whole wheat flour with rest of the spices and yogurt, kneaded into a chapathi dough and rolled out as chapathis and cooked on hot griddle. Methi Na thepla will be ready.

Whole Wheat flour - 2 cups,
Fenugreek Leaves - 1 1/2 cups stem removed, washed and finely chopped,
Red Chilly Powder - 2 teaspoons,
Yogurt - 2 tablespoon,
Roasted Cumin Powder - 1 teaspoon,
Turmeric Powder - 1 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Ginger Paste - 1 teaspoon,
Oil - 2 teaspoons,
Water as required to make the dough.

Oil for cooking the theplas(optional).

Mix all the ingredients to a dough  with water like a chapathi dough.
Take care not to add too much water, as we have added yogurt to the flour.
The yogurt and salt tends to make the dough watery.
Knead the dough well and cover with a damp cloth and rest it for at least half hour.
Shape them into equal size balls and press them into chapathis and cook on hot tawa on both sides until nice golden spots appear and well cooked.
You can drizzle some oil while cooking on both the sides, but it is optional.
Serve it with plain yogurt and pickle.

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