Methi Thepla

I wanted to recreate the thepla that I once ate at my neighbor's house in Gujarat. Googled few recipes, added and subtracted few ingrediants and finally came up with crisp and tasty theplas. I am not sure about it's authenticity, but we were very happy with the taste and crispiness of Theplas.


Methi/fenugreek Leaves : 1.5 cups Picked & washed
Sajje hittu/Black Millet Flour/Bajra: 3 cups
Wheat Flour : 1 cup
Coriander & Cumin powder : 1tsp (freshly roasted n powdered)
Green Chilli Paste : 1tbsp
Roasted Sesame Seeds/Til/Ellu : 1tbsp
Water to knead the dough

Finely chop Methi/Fenugreek leaves. Mix all the ingrediants above with the leaves. Mix them.
Let the flour mixture rest for about 5 mins.
After 5 mins, sprinkle some water over the flour and start kneading the flour to make a stiff dough.

This flour mix does not require much water. Softer bajra dough mix is difficult to handle.

Let this stiff dough rest for about 20 mins. Roll them out into 5" rounds. You can use a cookie cutter to have a perfect round shape. I do not use any cutter I try to make approximately round shaped chapathis.

Heat girdle/tava on high flame. When it is hot, lower the flame to medium and start roasting the theplas. Press, twist and turn should be the key words while roasting the theplas to get crisper ones. If you want softer version just roast them like normal chapathis.

Suggested Accompaniment for Theplas: Masala Dahi

Here is my thali with Karnataka style long beans n sprouted chana vegetable, Andhra style dal, Sprouted chana as salad, Rice and Theplas.

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