Theplas is a type of chapati/paratha/bread. Methi is a green leafy vegetable - the English name is fenugreek.
This dish originates from the state of Gujarat - but since I grew up in Bombay (Mumbai) this was a common dish. A good way to get kids to eat their greens...it's a favourite to take along on picnics etc as it stays well without refrigeration and is not messy.
2 cups methi leaves (the methi should be washed- and finely chopped)
5 large garlic cloves
5 chillies
1 tsp dhania/ jeera powder (coriander and cumin seeds powdered)
1/4 tsp owa (ajwain) coarsely pounded
1 TBS jaggery ( I usually soak it in just enough water to cover the jaggery and then use that water while making the dough- this way I ensure that there are no lumps and the sweetness is well distributed.
1 TBS salt
1/2 tsp turmeric
1/2 tsp chili powder
2 tbs warm oil
2 tbs besan (gram flour)
1/4 tsp hing (asafoetida)
11/2 cups whole wheat flour (chapati flour) - not AP flour
water to make the dough
oil to roast the theplas
Take the methi leaves in a large bowl, blend the garlic and chillies together and add to the methi leaves. Add salt, jaggery water, owa, dhania/jeera powder, hing, turmeric, chili powder and the 2 TBS warm oil and mix well. When all the spices are properly mixed in add the besan and mix well. Then add the flour and make a regular soft chapati like dough adding water as needed. Cover it and let it rest for an hour or so.This is what the dough should look like.
Roll out the theplas, like you would roll out phulkas, rather thin ones. Roast them with a little oil, on low/medium heat. Remember, you have raw garlic and methi in there and that needs to cook a bit. Here is the thepla being roasted.
Serve hot or cold- these can be stored without refrigeration for a couple of days (depending on the weather). I sometimes freeze them and then a quick zap in the microwave brings them back to life. Serve with 'choonda' (a spicy and sweet raw mango preserve) or any pickle or chutney of your choice. I also like to serve them with dahi (yogurt) and peanut chutney.
This dish originates from the state of Gujarat - but since I grew up in Bombay (Mumbai) this was a common dish. A good way to get kids to eat their greens...it's a favourite to take along on picnics etc as it stays well without refrigeration and is not messy.
2 cups methi leaves (the methi should be washed- and finely chopped)
5 large garlic cloves
5 chillies
1 tsp dhania/ jeera powder (coriander and cumin seeds powdered)
1/4 tsp owa (ajwain) coarsely pounded
1 TBS jaggery ( I usually soak it in just enough water to cover the jaggery and then use that water while making the dough- this way I ensure that there are no lumps and the sweetness is well distributed.
1 TBS salt
1/2 tsp turmeric
1/2 tsp chili powder
2 tbs warm oil
2 tbs besan (gram flour)
1/4 tsp hing (asafoetida)
11/2 cups whole wheat flour (chapati flour) - not AP flour
water to make the dough
oil to roast the theplas
Take the methi leaves in a large bowl, blend the garlic and chillies together and add to the methi leaves. Add salt, jaggery water, owa, dhania/jeera powder, hing, turmeric, chili powder and the 2 TBS warm oil and mix well. When all the spices are properly mixed in add the besan and mix well. Then add the flour and make a regular soft chapati like dough adding water as needed. Cover it and let it rest for an hour or so.This is what the dough should look like.
Roll out the theplas, like you would roll out phulkas, rather thin ones. Roast them with a little oil, on low/medium heat. Remember, you have raw garlic and methi in there and that needs to cook a bit. Here is the thepla being roasted.
Serve hot or cold- these can be stored without refrigeration for a couple of days (depending on the weather). I sometimes freeze them and then a quick zap in the microwave brings them back to life. Serve with 'choonda' (a spicy and sweet raw mango preserve) or any pickle or chutney of your choice. I also like to serve them with dahi (yogurt) and peanut chutney.
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| Theplas all ready to eat. |
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