Methi thepla is a traditional Gujarati unleavened flatbread made with fresh fenugreek leaves and spices, toasted on a hot skillet with oil. Methi Theplas a favourite of mine yess, but I was always keen to know the tip behind making soft theplas. And yes I can manage it now after watching Chef Ranveer Brar’s series ‘Maa Ki Baat’ on his channel on you tube.
A very apt name to the series I must say, I love the rapport he shares with all the moms sharing their recipes. Simple tips by moms give awesome results. Thanks to Chef Ranveer for coming up with this wonderful series where you get to learn simple tricks/tips that give fabulous taste as well as perfect texture to the basic recipe. Earlier I had posted the recipe of green chilli pickle and now I learnt how to make soft theplas from this show, the recipe of which was shared by Kiran Shah Ma’am. Thanx to her, theplas turn out real soft and are actually over in a jiffy. The combination of theplas and green chilli pickle is simply yumm😍. Posting the recipe below with minor changes, just made it a little spicy to suit our palate.
1 cup fresh tender fenugreek leaves (methi) chopped roughly
2 cups whole wheat flour
2 tsp kashmiri red chilli powder
¼ tsp turmeric powder
¼ tsp asafoetida
Salt to taste
1 1/2 to 2tbsp oil to add to the flour
1 tsp oil to the prepared dough
Whole wheat flour for dusting
Oil as required to roast the theplas
Sprinkle a little salt onto the fenugreek leaves and rinse them and set aside. This reduces excess bitterness in the leaves.
In a mixing bowl add whole wheat flour, asafoetida, red chilli powder, turmeric powder, salt, and 1 1/2 tbsp oil along with fenugreek leaves. Mix the ingredients well so that the oil mixes into the flour well.
Add water as required a little at a time and knead into a soft pliable dough. Add another tsp of oil and knead again till absorbed. A tip to ensure that the consistency of the dough is correct, pinch a ball of the dough and roll it between your palms. It should’nt stick to your palms. If it does add a little more flour and knead the dough again.This helps in using lesser dusting flour while rolling the theplas. Cover and set aside for 30 minutes.
Knead the dough again, divide it into equal portions and shape them into lemon sized balls and roll into thin round discs. Roll them out into as thin discs as possible. (I have used a round cutter to get the same sized round shape) Use wholewheat flour for dusting if required. You won’t need much flour to dust.
Heat a skillet/ tawa, grease it with oil. Transfer the disc onto the tawa, spread a little oil on top and roast on low to medium flame till golden brown and spots appear on it. Flip over, roast it the same way and the thepla is ready to be served. Serve hot with green chilli pickle and curds. Tastes simply wow.
TIPS LEARNT :
The addition of 2 tbsp oil to the flour and again applying oil to the kneaded dough helps to make soft theplas as well as the dough does’nt stick to your palms while making balls.This also helps in using up lesser flour to roll out the theplas easily.
Greasing the skillet with oil before placing the disc on the tawa and spreading oil on top also give softer theplas.
Instant green chilli pickle tastes the best with theplas. Actually prepared with mildly spicy green chillies, if you use spicy green chillies, mix the pickle with curds, tastes really good. Posting the link to the green chilli pickle below.