Thepla Recipe (Multigrain Methi Thepla)

Thepla are savory and wholesome flatbreads from the Gujarati Delicacies, made with entire grain flours, yogurt, spices, herbs & elective greens. My step-by-step directions with photographs and video will present you find out how to simply make this traditional Thepla recipe with recent Fenugreek Leaves (Methi). Faintly bitter, tangy and splendidly spiced, Methi Thepla are scrumptious to get pleasure from as a scrumptious snack any time of the day along with your favourite sides.

About Methi Thepla Recipe

Thepla are flavorful flatbreads made with an unleavened dough of entire wheat flour, gram flours, spices, herbs, yogurt and optionally millet flours with or with out the inclusion of greens or veggies.

Methi Thepla is made with recent fenugreek (methi) leaves and entire grain flours. These leaves are barely bitter with a touch of maple, and odor implausible each uncooked and when cooked.

Fenugreek additionally occurs to be fairly wholesome and is thought for serving to to scale back irritation and blood sugar ranges.

When mixed with spices and a mix of entire wheat flour, gram flour, sorghum flour, and pearl millet flour, the deep earthy style of the methi is fantastically balanced.

The dough is then flattened, rolled and flippantly roasted to create tender and gentle flatbreads which are scrumptious as a snack or a tasty aspect dish.

Methi Thepla pair properly with almost any savory or candy dipping sauce, mango pickle, or creamy yogurt.

Proceed studying for straightforward steps and suggestions (plus video!) for making the perfect Thepla recipe with fenugreek!

How do you retailer fenugreek leaves?

As quickly as they’re bought and residential you must pluck the leaves from the fenugreek stems. Then totally wash and dry the leaves, and maintain them in an hermetic container or a zipper lock bag within the fridge.

I prefer to maintain the plucked methi leaves in a metal container, and the leaves keep recent for 4 to five days. Then each time I need I can add a sprinkling of methi leaves to pakoras or pulao and even dal.

For extra recommendation for correctly cleansing fenugreek leaves you should definitely learn this Aloo Methi recipe!

Step-by-Step Information

Find out how to make Thepla

Prep Methi Leaves

Earlier than you start making Thepla recipe, you must prep the methi leaves and make the dough. Pluck the leaves from the stems and tightly pack them in a measuring cup of 240 or 250 ml. Solely use the leaves and never the stems.

1. First put together the fenugreek: Rinse 1 cup of methi leaves very properly in cool working water. Then drain them totally and dry with a kitchen towel or paper towel. Chop the leaves finely and set them apart.

Tip: It’s good to finely chop the methi leaves. If not finely chopped, you will discover it troublesome to roll the dough and the leaves might tear the dough when rolling.

Make Thepla Dough

2. In a big mixing bowl, add the next listed flours:

• 1 cup of entire wheat flour
• ¼ cup besan or gram flour – you possibly can substitute it with chickpea flour
• ¼ cup of pearl millet flour also referred to as bajra atta in Hindi
• ¼ cup sorghum flour referred to as jowar flour or jowar atta

Notice that when you don’t have or want to not use millet flour – merely pass over and as a substitute add 1¼ cups of entire wheat flour and ½ cup of besan flour.

3. Subsequent, add the spices and herbs:

• 1-inch ginger, grated or crushed (in a mortar-pestle)
• 1 or 2 inexperienced chilies, crushed – about ½ to 1 teaspoon chopped inexperienced chilies or serrano pepper, crushed to a paste (in a mortar-pestle)
• ½ teaspoon crimson chili powder or cayenne pepper
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 1 tablespoon oil
• ¾ teaspoon salt or add as required

4. Now add the chopped methi leaves.

5. Combine the whole lot properly.

6. Subsequent add 4 to five tablespoons of curd or yogurt. To make a plant based mostly model add 4 tablespoons of water or vegan yogurt as a substitute.

7. Combine once more and knead right into a dough. Don’t add any further water whereas kneading, because the methi leaves launch water.

8. Knead very properly to kind a gentle, clean dough. You may add extra curd a tablespoon at a time if required whereas kneading.

Tip 1: If the dough seems arduous, add a number of tablespoons of curd and knead.

Tip 2: If the dough turns into sticky, add some wheat flour. Combine and proceed to knead.

9. Now make 10 or 11 medium sized balls from the dough.

Roll Into Flatbreads

10. Working one by one, take a dough ball and flippantly sprinkle with flour on a clear, flippantly floured floor.

11. Use a rolling pin to flatten.

12. Roll the dough to a spherical flatbread of about 7 to eight inches in diameter.

Prepare dinner Methi Thepla

13. Warmth a tawa or massive skillet over medium-high warmth. As soon as scorching, place the flattened and rolled dough onto the floor.

Let prepare dinner for below a minute till simply beginning to turn into mild golden otherwise you see faint air pockets on the highest.

14. Use a spatula to flip.

15. Unfold oil flippantly on the highest aspect to coat, like within the image under.

16. Flip the thepla once more when the second aspect is half-cooked.

17. Now unfold a little bit of oil on this aspect, too.

18. Proceed to flip forwards and backwards a few instances, permitting the thepla to prepare dinner for just below a minute or so every time till the flatbread turns into golden brown with even, barely darker brown spots.

19. If wanted you possibly can press the thepla with spatula to get a fair prepare dinner.

20. Notice: Since I plan to serve them after a number of hours, I’ve added a very good quantity of oil in order that they continue to be gentle. When you plan to serve them instantly then you possibly can add much less oil.

21. Take away the Methi Thepla from the skillet, and maintain switch to a roti basket or a coated platter to serve. Proceed to make all thepla this fashion one after the other.

Serving Solutions

Serve Thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda. The bitterness from the fenugreek pairs completely with the sweetness of the mango!

You may as well eat these with a easy Batata nu Shaak. These flatbreads additionally pair properly as a aspect snack with Masala Chai. We additionally prefer to eat it with Dal Fry.

Storing Solutions

Methi Thepla are finest when loved both straight away or later the identical day. They are going to maintain properly for as much as 3 to 4 days once you make them with out curd.

So if you wish to have them later after a number of days, don’t add curd as it’ll reduce its shelf life. Merely knead the dough with water. Retailer cooled flatbreads in an hermetic container and maintain at room temperature.

Additionally they freeze properly. Merely wrap a stack of cooled methi thepla in parchment earlier than storing in an hermetic freezer bag, and maintain within the freezer for as much as 1 month.

Thaw within the fridge and later reheat these flatbreads both in a skillet on the range or within the oven for only a few minutes till heat.

Variations

There are a lot of variations of creating thepla recipe and every household has their very own technique and proportions of flours that they add. Make a plain thepla recipe or add a number of veggies that make them more healthy. I’ve shared a number of variations and have listed them under.

1. Lauki Thepla: I make these gentle flatbreads with bottle gourd (opo squash, calabash). My lauki thepla recipe is totally different from methi thepla whereby I don’t embody millet flours however solely add entire wheat flour and gram flour.
2. Mooli Thepla: These rustic flatbreads made with tender white radish (mooli), entire wheat flour and spices are merely scrumptious. Each mooli thepla and mooli paratha are totally different distinctive recipes. To make mooli thepla combine the radish with the flour after which knead to a gentle dough. However to make paratha, you stuff the grated radish as a separate layer within the rolled dough.
3. Plain Thepla: Make the best model of plain thepla recipe with none greens. Omit fenugreek leaves on this recipe. Add some water to knead the dough. You may as well omit the millet flours and embody 1½ cups of entire wheat flour and ¼ cup of gram flour.
4. With Kasuri Methi: We name dried fenugreek leaves ‘Kasuri Methi’ in Hindi. These dried aromatic leaves come in useful once you do not need recent leaves. You may substitute recent methi leaves with Kasuri Methi on this recipe – merely add about 2 to three tablespoons. Add some water as wanted whereas kneading.
5. Different Greens: You may make this thepla recipe with inexperienced leafy greens like spinach or amaranth leaves.

Professional Ideas

1. Flours: You may embody numerous mixtures of flours with totally different ratios. Nonetheless, all the time add extra entire wheat flour. With lesser quantities of wheat flour, your flatbreads can turn into chewy or arduous and also you gained’t have the ability to roll the dough simply. A related level to be remembered is to not enhance the quantity of gram flour (besan) an excessive amount of. This may make the feel arduous and dry.
2. Dough Consistency: The dough needs to be clean, gentle, and pliable. In case your dough seems arduous, the feel will turn into dry and arduous. With a gentle and sticky dough, you gained’t have the ability to roll evenly and it could tear. To right arduous dough, add a number of tablespoons of curd or water and knead. For a sticky dough, add some wheat flour.
3. Longer Storage: If you wish to make flatbreads for a journey otherwise you plan to retailer it for some days. Then add about 3 to 4 tablespoons of oil to the flour, whilst you kind the dough. Not solely including oil will make the feel gentle but in addition assist in preserving them for some days. Omit so as to add the curd (yogurt) because it decreases the shelf life of those flatbreads.
4. Spicing: For a spicy model add extra inexperienced chilies and crimson chili powder. You may all the time add much less or extra floor spices and inexperienced chilies in line with your preferences.
5. Fat: For roasting thepla, you could use ghee (clarified butter) as a substitute of oil.

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Thepla recipe from the archives was first revealed on July 2012.