Thursday, 19 November 2015

Palak Methi Thepla

Thepla is a favorite gujarati snack bread. Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise.

 Sometimes whole jeera or til can be added to enhance the flavour of theplas. normally you will find theplas made using methi ie fenugreek leaves .....You can even add other ingredients like palak and doodhi to this recipe, to add more variety to your menu. 

Visit a gujarati house, you will find theplas. You can eat it just without any accompaniment, giving you the satisfaction that you have actually had sopalakng substantial to eat.
Serve it for breakfast, in a lunch box or to children as a snack.

Todays recipe is about palak & methi theplas which is packed with lots of iron & addition of greens makes it a healthy recipe


1.5 cup Wheat Flour
1 tbsp besan (chickpea flour)
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric) 
1 tbsp Ginger & Garlic paste
1 tsp Ajwain (carom seeds) / 1 tsp jeera (cumin seeds)
1 pinch Hing 
1/2 cup Palak (spinach) Leaves 
1/2 cup methi Leaves 
1 tsp Coriander powder 
1 tsp Cumin Seeds powder
1 tsp sugar
1/4 cup dahi (curd)
Salt to taste 
Oil as needed 

Method :

1.Clean palak and methi bunch & pluck palak and methi leaves. Immerse them in salt water for 10 minutes.Wash the leaves carefully 3-4 times in water & drain the leaves.Crush the green chillies in a mixie.

2.Chop palak and methi leaves coarsely & add salt ,red chilli ,cumin coriander powder,turmeric ,sugar,ginger garlic paste & keep aside for  10 minutes.

3.Mix wheat flour,ajwain / cumin seeds  & besan in a flat  bowl. 

4.Mix the palak and methi leaves  kept aside in step 2 along with besan & wheat flour. 

5.Add 1 tsp oil and knead it. Dont add water while kneading as palak and methi leaves will ooze out some water . Add little water only if required.Let it stay for 15 minutes. 

6.Then make even size small balls of the dough. 
7.Roll them separately with a rolling pin into a round shape. 
8.Heat the griddle and roast each of the rolled out theplas one by one. 

9.First roast one side,turn it upside down. 
10.Then put 1/2 tsp oil on the turned side and again it upside down. 
11.Repeat the same with the other side. 
12.When evenly roasted remove it from griddle. 
13.Repeat this for all the balls. 
14.Serve them hot with butter or  mango pickle /garlic-chutney or curd.

Alternative Additions:

Instead of palak and methi leaves add ½ cup grated doodhi/grated bottle gourd to make Doodhi theplas. This has to be cooked on medium heat.

Serving Suggestions
Serve it as a snack with tea or coffee.
Serve for breakfast with chevdo and some pickle
Last but the least, serve it with a subzi of your choice

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