Gujarati Methi Thepla Recipe

step 1

• STEP 1.In a large mixing bowl add 2 cups whole wheat flour, ½ cup finely chopped methi leaves, ½ tsp red chilly powder, ½ tsp turmeric powder, ¼ tsp asafoetida, salt to taste. Mix the ingredients together and then add ¼ cup curd which makes the thepla soft so that less oil is required when making the dough.

step 2

• STEP 1.Add water to the flour mix and knead to make a firm dough. Add a little water at a time. When kneading the dough squeeze the dough to gauge how much water is needed. Do not add too much as the methi leaves will release water when the dough is resting.

step 3

• STEP 1.When the dough has come together, drizzle 1 tsp of oil on the top and knead it into the dough and coat the dough as well. The addition of oil makes the dough soft and non sticky. Knead the dough further for another 5 minutes to ensure that the dough becomes soft. If the dough appears sticky, dust it lightly with flour or a little oil and continue to knead till it becomes smooth.

step 4

• STEP 1.Divide the dough into small lemon size balls, press it down slightly into disc shape, dust it in flour and roll it out into thin theplas using a rolling pin and a flat surface. If thepla begins to stick dust with flour. Roll the thepla out extremely thin.

step 5

• STEP 1.To cook the theplas, preheat a pan. On the hot pan place a thepla and cook on high heat for a few seconds. When small bubbles appear, flip the thepla over and smear 1 ot 1 ½ tsp oil over the surface of the thepla. Flip it back as soon as the oil is added. Keep flipping and turning the thepla. Do not press .

step 6

• STEP 1.As soon as brown spots appear on the thepla, the thepla is ready. Take it off the heat and stack it on top of each other. Press the stack as each cooked thepla is added to the stack. This traps the moisture in and keeps the theplas soft.