Thepla is a smaller, thinner, and healthier Gujarati cousin of methi ka paratha. It packs in all the goodness of fresh methi (fenugreek) and coriander leaves with whole wheat flour and not maida. Spread some chunda, jam, chutney, roll it and voila you have yummy food on the go.
Board a train to Gujarat and you are more likely to see four out of five people eating thepla with dry aalu curry, onion, chunda and tea. Since the shelf life of theplas is 3-4 days, it’s the preferred travel food of Gujaratis and they will be more than happy to share them. Theplas are a regular breakfast item at my in laws’ place and I always eat them to my heart’s content.
While tea lovers swear by the thepla and tea combination, it goes well with aalu sabji, garlic chutney, green chilly chutney, chunda, or plain yoghurt. I like them with yoghurt and the garlic chutney. You can find the recipe of Garlic chutney here.
Makes 25 theplas
- 2 cups whole wheat flour
- 4 tbsp besan
- ½ bunch of methi leaves cleaned and chopped
- 8-10 stalks of coriander cleaned and chopped
- 3 green chillies
- 4-5 pods of garlic
- ½ tsp turmeric
- 1 tbsp red chilli powder
- 2 tbsp coriander powder
- Salt to taste
- 1 tbsp oil
- Groundnut oil or any other cooking oil to cook the theplas
- Water to knead the dough
Grind chillies and garlic to a coarse paste. In a large mixing bowl, add flour, methi, chopped coriander, besan, chilli garlic paste, turmeric, red chilli powder, coriander powder, oil and salt.
Add water and make a soft dough. Divide the dough into 25 portions; roll into balls. On a lightly floured surface, roll out the balls into thin rotis (appx 6 to 7 inch).
Heat the griddle (tava) and place the thepla on it. Cook for about 30 seconds and flip. Brush with some groundnut oil and flip. Brush the other side with some oil and flip again. Cook thepla on both sides by pressing and flipping the thepla (like parathas).
Don’t flip the theplas very frequently or they’ll get hard/crispy.