Thepla Recipe | Methi Thepla | Vegan Methi Thepla | Vegan Thepla | Gujarati Thepla Recipe | Thepla

Thepla are a very flavourful flatbread enjoyed by many Gujaratis. It is a meal in itself as it has a mixture of flours, greens, yoghurt and oil. It's a satisfying comfort food for many!

In this video, I'll show you a recipe I came up with after a lot of discussions with many aunties! You can be sure that this recipe is authentic and delicious as a result!

Be sure to follow all the tips in the video and below as this will ensure your success in making the thepla! ENJOY!!

Methi Thepla Recipe Cooking Time: 45 Minutes (Approx)

Makes 10-12 Thepla

INGREDIENTS

• 2 Cups (300g) Chapati Flour

• 2 Tbsp (15g) Chickpea Flour

• 2 Tbspn (15g) Juwar (Sorgam) Flour

• 2 Tbspn Finely Chopped Fenugreek Leaves (Methi Bhaji) (or use Coriander instead)

• 3 Tbspn Finely Chopped Coriander

• 2 tsp Ground Chilies (2 Chilies)

• 2 tsp Grated Ginger

• 2 tsp Salt

• Pinch of Turmeric

• 1/2 tsp Red Chili Flakes

• 1/2 tsp Carom Seeds (Ajwain)

• 1/4 tsp Hing (Asafoetida)

• 3 tsp Sesame Seeds

• 2 Tbspn Oil

• 2 Tbspn Yoghurt

• 1/2 Cup Warm Water to bind

• Oil to Fry

METHOD

In a large bowl, mix all the ingredients except the oil, yoghurt and water.

Once this is mixed well, add the yoghurt and the oil. Add a little bit of water to a little bit of dough so you can taste the dough and adjust the seasonings if needed.

Then add just enough water to make into a fairly stiff dough. You want a stiff dough because the fenugreek & coriander leaves will release some moisture, thus softening the dough further.

Place a little bit of oil in the bowl to cover the outside of the dough. Then let it rest for about 15 minutes.

Make dough balls that are about 2 inches in diameter or large enough to fit in your hand so that it doesn’t close.

Using some flour, roll the dough balls so they are about 2-3mm thick. They should be thicker than roti. If they are too thin, they will be hard. If they are a little thick, they will soften once stored in a container.

Cook on tawa, cast-iron griddle or a frying pan on a medium-high heat. To cook the thepla, it’s important that you only flip it 3 times to avoid the thepla over-cooking and going hard.

The first flip should be after seeing a few tiny bubbles on the top surface.

Once flipped (flip number 1), you can let it cook for a few seconds, then oil the top surface. Flip when the under-side has some brown spots.

Once flipped (this is flip number 2), oil the top surface again. Press down gently on the thepla to ensure it cooks on the underside.

Then after a few seconds, flip again (flip number 3) and press gently again.

Remove the cooked thepla to a plate covered with a wire rack. This is to allow the thepla to cool and to absorb the oil.

Once they have cooled a bit, you can stack them.

Remember: flip only 3 times, oiling after 1st flip. Press gently. Don’t stack immediately.

You can store the thepla in a roti container or an airtight container. They will soften in the container.

To reheat the thepla, place on a lava or frying pan on a medium heat and heat gently. If you press too hard on them, they will become hard. Enjoy!!

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