I wanted to recreate the thepla that I once ate at my neighbor's house in Gujarat. Googled few recipes, added and subtracted few ingrediants and finally came up with crisp and tasty theplas. I am not sure about it's authenticity, but we were very happy with the taste and crispiness of Theplas.
Ingredients:
Methi/fenugreek Leaves : 1.5 cups Picked & washed
Sajje hittu/Black Millet Flour/Bajra: 3 cups
Wheat Flour : 1 cup
Coriander & Cumin powder : 1tsp (freshly roasted n powdered)
Green Chilli Paste : 1tbsp
Roasted Sesame Seeds/Til/Ellu : 1tbsp
Salt
Water to knead the dough
Finely chop Methi/Fenugreek leaves. Mix all the ingrediants above with the leaves. Mix them.
Let the flour mixture rest for about 5 mins.
After 5 mins, sprinkle some water over the flour and start kneading the flour to make a stiff dough.
This flour mix does not require much water. Softer bajra dough mix is difficult to handle.
Let this stiff dough rest for about 20 mins. Roll them out into 5" rounds. You can use a cookie cutter to have a perfect round shape. I do not use any cutter I try to make approximately round shaped chapathis.
Heat girdle/tava on high flame. When it is hot, lower the flame to medium and start roasting the theplas. Press, twist and turn should be the key words while roasting the theplas to get crisper ones. If you want softer version just roast them like normal chapathis.
Suggested Accompaniment for Theplas: Masala Dahi
Here is my thali with Karnataka style long beans n sprouted chana vegetable, Andhra style dal, Sprouted chana as salad, Rice and Theplas.
Let the flour mixture rest for about 5 mins.
After 5 mins, sprinkle some water over the flour and start kneading the flour to make a stiff dough.
This flour mix does not require much water. Softer bajra dough mix is difficult to handle.
Let this stiff dough rest for about 20 mins. Roll them out into 5" rounds. You can use a cookie cutter to have a perfect round shape. I do not use any cutter I try to make approximately round shaped chapathis.
Heat girdle/tava on high flame. When it is hot, lower the flame to medium and start roasting the theplas. Press, twist and turn should be the key words while roasting the theplas to get crisper ones. If you want softer version just roast them like normal chapathis.
Suggested Accompaniment for Theplas: Masala Dahi
Here is my thali with Karnataka style long beans n sprouted chana vegetable, Andhra style dal, Sprouted chana as salad, Rice and Theplas.
11 comments:
Slurp!! I love the thali, send ot over!:)
My methis are coming up now that it rained a bit, will try these. Looks great!:)
wow,..what a thali,..looks so delicious and nutritious...theplas look good and crispy,..and i luv crispy theplas,..
Fantastic... great click...looks nice and yummy.. i love thali...
thats what we call Dhebra .
ormally when u make it using Bajra blour it is called Dhebra and whe nonly using Wehat flour it is Thepal as we gujju call it.
This looks perfect . we make Dudhi thepla too , that too tastes yummy :)
Hmm never saw Bajra.. love the pics
Nice yummy healthy thali:)
I always wanted to make theplas. Yours looks perfect.
lovely thali.. i love theplas..have to try adding millet/ bajra in it..
love the thali...send one over for me too :-) ...will HAVE to try theplas now .... will let u know the outcome
Methi paratha is just amazing. And with a little diffrence it gives different taste too. nice post.
Your Thali looks yummy.
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