|Methi theplas served with ghee, raswala tamatar batata nu shaak, dahi and aam chunda
Today we had a gujarati lunch of methi theplas served with various assortments as shown in the pic above. It is a yummy and healthy meal to relish and also a good change from our regular rotis. Theplas are a regular feature in my house and I have been wanting to share this methi thepla recipe with you all for a long time now. The recipe is a keeper and comes from my mother-in-law who is born and brought up in Gujarat… So be assured that it is more or less an authentic gujarati recipe which you will cherish for the times to come.
Theplas are good travel food as they keep fresh for a long time and are really convenient to pack in dabbas or just a foil wrap for a memorable journey 🙂 The recipe does not use water and uses curds/oil and the moisture from its ingredients to give it a good shelf life.
1 cup whole wheat flour
1/3 rd cup besan
2 tbsp raagi flour (optional, I like to sneak in some millets whenever I get a chance)
1 cup finely chopped methi leaves
1/2 cup finely chopped coriander leaves
2 to 3 tsp – powdered jaggery
1/2 cup curd, sour preferred or 1 tbsp lemon juice + 2 tbsp oil
1 tbsp or more – til or sesame seeds
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp garlic-green chilly paste
A generous pinch of asafoetida
Salt to taste
Water to knead – if required
Mix all the above ingredients to a smooth dough. If you use curds, then additional oil is not required in this recipe. However, if you use lemon juice, add 1 to 2 tbsp of oil in here as this keeps the theplas soft for a long time.
Roll it into as thin rotis as possible with a generous dusting of flour to prevent it from sticking to the chakala – belan (polpat latna). Keep the flame on a medium – high setting. Use a cooking brush to evenly apply oil/ghee on both sides of the theplas while roasting them on the tava. This again helps in keeping the theplas soft and also removes any dusting flour that settles on them while rolling.
Serve it hot with a curry of your choice, curds, pickle or chunda.