If you’re looking for a quick and easy Gujarati dish, thepla is among the best options. It’s made with a few simple components like flours and spices like all-purpose flour and rice flour. There are many excellent Gujarati foods to be found, but one of the easiest and most tasty is this traditional Thepla. As a result, it’s a versatile main meal that’s great for breakfast, tea, or lunch/dinner alike.
A simple Thepla recipe is a great way to feed your guests if you know they’ll like Indian cuisine. And we’re sure they’ll be overjoyed by this wonderful surprise. If you want to savor the flavors of this Gujarati Thepla dish, you don’t have to wait until lunch or supper to eat it. In addition, this simple Thepla recipe is perfect for festivals and other special occasions when you want to provide a tasty snack to guests.
These Theplas are not only tasty, but they’re also a healthier option for a snack. If you’re looking to lose weight while still savoring something tasty, this Thepla dish is for you. It’s not unusual to see somewhat spicy and tart flavors combined in Gujarati cuisine. Gujarati cuisine is known for its ease of digestion and low-oil cooking methods, which adds to the health benefits of this Thepla dish. With the addition of some dry-roasted spices and green chilies, along with finely chopped coriander and methi leaves, this Thepla dish may be given a flavorful twist. Serve this treat with a selection of dips and sauces to give it a unique flavor.
Ingredients for Traditional Thepla
- 1 tablespoon kasoori methi powder
- 2 chopped jalapenos
- 4 tablespoons of ghee
- 3/4 cup gram aka besan or chickpea flour
- 1 cup water
- A cup of wheat flour
- 1/2 bunch fenugreek leaves ,aka methi
- 1 tablespoon or curd or yoghurt
- Salt to taste
- A teaspoon of ground ginger
- The first step is to knead the dough well.
- As long as you have all the materials, you’ll be able to make thepla within only a few minutes.
- You may cook this recipe by mixing the following ingredients together: All Purpose Flour Gram Flour, Kasoori Methi Powder, Salt, Ginger, and fresh Fenugreek.
- Add the curd and water to the mixture and mix it into a pastry.
- Roll the thepla and cook from both sides on a tawa like a paratha
- Then, squeeze a little portion of the dough and roll it into a ball.
- Dust with some flour and roll.
- Prepare small balls from the dough and roll them into thin circles.
- Take a tawa and heat it on medium flame.
- Grease it with ghee or oil and cook the Thepla on the tawa.
- Cook from both sides till it turns golden, and serve it hot with some mint chutney and your favourite cup of tea or coffee.
- You can also serve it with sweet delights like Jalebi or kheer for a great twist of flavor to your taste buds.
Soft Gujarati Thepla
In Indian households, soft Gujarati thepla are a daily mainstay. The bitter caramel flavor is imparted by the use of freshly harvested fenugreek leaves. When combined with a few various spices like turmeric and chilli powder, these plain rotis are transformed into a masala-rich haven of flavor and aroma.
Soft thepla are usually made by kneading a soft dough and then baking it on a hot tawa or frying pan. They are coated in oil after frying to give them that leopard-spot look. It’s this oil that keeps the thepla supple and tasty for a long time. You may also prepare thepla using methi. This dish has the following common variations like thepla with rice, cooked khichdi thepla, or thepla made with bajra, which is essentially millet flour.
Make sure that you use soft dough while preparing soft Gujarati thepla. Thepla dough, unlike poori dough, must be bonded with adequate water and oil. Some chefs often incorporate plain yoghurt (dahi) here with dough for additional flavour.
Tips on Making the Loveliest Gujarati Thepla Ever
- Meld the dough with a mixture of tepid water and almond milk. This method is not conventional, but use it to ensure your thepla are very soft and tasty.
- Due to the absence of yoghurt in the dough, these thepla are vegan. You’ll need to substitute with almond milk.
- Chickpea flour is another go-to ingredient. These thepla have a great nutty flavor because of the chickpea flour.
Cleaning Fresh Methi for Your Thepla
- You may begin by selecting and plucking through the methi.
- Remove just the stems and leaves. Since they take a lengthy boiling time and might be difficult to eat, don’t use the thick stems in curries like this.
- Remove any methi that seems to be beyond its prime – big bunches generally include a couple of them.
- Fresh methi leaves should be well washed in cold water in a wide basin. Eliminate any surface debris from the water by cleaning it three or four times.
- Remove all the water from the methi leaves by squeezing them through a strainer or sieve.
- The methi leaves should be finely chopped.
Storing Your Methi for Thepla Recipes
Methi may be frozen in ice cube trays. Before placing the methi leaves in a freezer-safe box or bag, make sure they are fully dry. Put the food in the freezer for six to eight months.
The Importance of Using Dried Methi
If you don’t use fresh fenugreek leaves, they won’t have the same lovely green speckled appearance. While kasoori methi may be used, keep in mind that the flavor is much stronger than fresh methi leaves. Because of this, you’ll need to use less.
- Wholewheat chapati flour (roti atta) – 500g
- Fresh fenugreek leaves – 75g
- Chickpea flour (besan) – 2 Tablespoons
- Jaggery or brown sugar – 1 Tablespoon
- Sesame seeds – 2 Tablespoons
- Turmeric – 1.1/4 tsps
- Chilli powder – 1.1/2 tsps
- Salt – 1.1/2 tsps
- Almond milk – 150 ml
- Water – warm preferably – 275ml
- Oil – 3 Tablespoons
- Combine the chapati flour, chickpea flour, sesame seeds, garlic, chilli powder, methi leaves, and salt in a large bowl until well combined.
- Stir the boiling water and jaggery together in a separate jug until they are fully dissolved.
- A well should be formed in the center of the flour, and then the jaggery water and almond milk should be poured into it.
- Use a spoon to blend the ingredients.
- Once the dough has cooled, knead it for approximately 4 minutes to get a smooth texture.
- Add the remaining 3 tablespoons of oil, and continue kneading for an additional 4 minutes.
- Let it sit for 20 minutes.
- Using the dough, form golf ball-sized pieces.
- Set up an area where you can roll out the dough.
- Prepare a second plate by lining it with a sheet of kitchen paper.
- Heat a frying pan or tawa with a medium flame. Wait for about six minutes.
- Get some dough and stretch it between your hands to smooth it out a little bit. Flour both sides of it.
- When you’ve rolled the dough out in a 6cm diameter, sprinkle some flour in the center and spread it out.
- Cover the flour in the center of the dough by pinching it from the outside. Your palm should be flattened. Thus, the Thepla’s edges will be fully smoothed down.
- Make a huge circle, approximately eight inches in diameter, by rolling the dough out.
- Cook until bubbles develop on the surface of the tawa that has been heated for under 10 seconds.
- A tiny quantity of oil should be spread on the top and then flipped over and cooked until tiny brown spots emerge on the bottom.
- Once more, flip and coat the other side with oil. Serve at room temperature with a dollop of plain yogurt on the side.
- Repeat with the left over Thepla on a plate.
Masala Chai, spud curry (bateta nu shaak), or yoghurt and chutney are some of the most common ways to serve theplas in India. Thepla and sweet masala chai go well together, since they are a popular breakfast or lunch item, keep reading Seema!