Thepla or Gujarati Methi (Fenugreek) Lasan (Garlic) na Theplas using millet, chickpea flour and wheat flour is very similar to making other Indian breads such as parothas and chapattis. The only difference is the combination of flours and herbs used and also the fact that they last for a few days even without keeping them in the fridge. The recipe is very traditional with the Gujarati’s, who makes piles of them to take away on picnics and holidays. It’s one of those breads you can eat for breakfast, lunch or dinner with just plain yogurt, pickle (usually chundo) or just a cup of masala tea. I usually serve them with the traditional dungri bateta nu shak.
Ingredients: (makes 12 depending on the size of theplas you roll out)
- 1 cup of chappati flour
- ½ cup of chick pea flour (besan flour)
- ½ cup of millet flour (bajra flour)
- ½ a bunch of finely chopped fenugreek (methi)
- 3-4 cloves of garlic, blended into a paste.
- 1 teaspoon ginger is optional
- 1-2 teaspoons of ground chillies is optional. You can use chilly powder or even pepper.(Not everyone likes hot and spicy food like me)
- Oil : You will need 2 to 3 tablespoons for the dough and a another cup to fry the theplas in.
- 1 teaspoon salt
- 1 teaspoon turmeric
- 2 tablespoons of yoghurt (optional)
- ½ cup of wheat flour for dusting the surface when rolling out the theplas.
1. Mix and sieve the 3 flours in a mixing bowl
2. Add the fenugreek, garlic, ginger, green chilly paste plus the salt, turmeric.
3. Add the yoghurt if you have it. This makes the theplas taste nicer – similar to sour dough bread.
4. Add the 2 tablespoons of oil and mix well. Using some warm water, bind the dough. Knead well and keep it covered for 20-30 minutes.
7. Cook them slightly on a hot griddle or tawa or frying pan.
8. Using a spoon, spread some oil over the theplas and cook them until golden brown. Transfer them on to a kitchen paper.
Check out the variety of thepla recipes on my blog :
- Spinach and sesame seeds parathas
- Theplas (Spiced Paratha) with fenugreek, wheat, chickpea and millet flours with an addition of instant oatmeal cereal
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