How to make thepla at home

how to make thepla at home

Methi Thepla

How to Make Theplas: 12 Steps (with Pictures) - wikiHow. Aug 29,  · Mix all the ingredients except warm water and oil in a bowl. Mix nicely with your fingertips and leave aside for 10 minutes. Methi will release the water it has. Add very little water .

Last Updated: April 15, References Tested. This article was co-authored by our trained team of editors what is the meaning of scada researchers who validated it for accuracy and comprehensiveness. There are 19 references cited in thepa article, which can be found at the bottom of the page.

The wikiHow Video Team also followed the article's instructions and verified that they work. This article has been viewed 31, times. Learn more A thepla is a popular Gujarati soft flatbread, which is commonly enjoyed for breakfast or as a snack.

Make the dough for the theplas first by mixing all of the ingredients in a bowl, kneading the dough, and rolling it out into circles. Cook each circle of dough on a tawa until both sides have golden brown patches. Enjoy the theplas with curd or pickles for a delicious snack! To make theplas, start by mixing whole wheat flour, fenugreek leaves, coriander leaves, plain yogurt, how to make thepla at home paste, red chili powder, turmeric powder, coriander powder, oil, and salt.

Then, knead the mixture, add water, and let the dough sit for 20 minutes. Next, divide and roll out the dough into small, thin discs. Finally, cook the discs in a tawa over medium heat, brushing them with oil and flipping them every 30 seconds until light brown patches appear. To learn how to serve your homemade theplas, scroll down! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers.

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Related Articles. Article Summary. Ok, Close This article has not yet passed wikiHow's quality review process. Part 1 of Use a fork to combine the ingredients. Knead the mixture and add 3 US tbsp 44 ml of water. Use your hands to work and knead the dough in the bowl. Add more water if necessary to hold the dough together, but not too much that the dough becomes runny or sticky. Use as much or as little water as your dough requires.

Grease the dough with 1 tsp Use a spoon to coat the outside of the dough with the oil. Lift the dough up from the bowl to make sure that all of the sides are greased. Cover the dough and let it sit for 20 minutes. Use either a plate or a muslin how to make wax dolls at home to cover the opening of the bowl. Leave the bowl out on your work surface for minutes.

Divide the dough into 7 parts of the same size. Remove the covering on the dough. Use your hands to break the dough into 7 parts. Roll the dough in your palm to make a round, ball shape. Flatten each ball of dough into a patty and coat it with whole wheat flour. Press each ball of dough against a how to make garden bench board with your palm.

Use a rolling pin to spread each circle of dough out. Place each patty of dough on the rolling board and roll it out to 6—7 in 15—18 cm in diameter. Roll out each patty of dough individually before moving onto the next one. However, jake sure that the dough isn't rolled so thin that it will tear or break when it's moved. Part 2 of Heat the tawa rhepla minutes over a medium heat and then add the dough.

Place 1 flattened piece of dough in the center of the tawa. If you don't have a tawa pan, use a griddle pan instead.

However, if you have more than 1 tawa pan, you will be able to work through the batch of dough faster. Mke tawa pan is a popular cooking pan in Asia. It is a flat, disc-shaped pan that is made out of aluminum, sheet or cast iron. Flip the dough after minutes and spread oil over the other side.

It will take only a few minutes for tiny bubbles to appear on the surface of the dough. Flip the dough again after 30 seconds and coat it with oil.

Use a spatula to press the dough against the pan as it cooks to help it cook evenly. Cook this side of the dough for a further 30 seconds. Continue this process for 5 minutes until golden brown patches appear. Repeat the process of flipping the dough and how to run powershell script file it for 30 seconds as many times as necessary, until you start to see irregularly shaped, light brown patches appear on the dough.

Remove the thepla from the heat once it has cooked, and then begin cooking the next rounded circle of dough. You only needed to apply 1 coat of oil to each side at the beginning. Serve the thhepla immediately ohw curd or masala tea.

Stack the theplas on a plate to serve them. Enjoy the theplas straight away ma,e they are still hot from the pan. Did you make this recipe? Leave a review. Include your email address to get a message when this question is answered. You thepka store theplas in an airtight container in the refrigerator for up to 3 days. Theplas can also be frozen, simply by placing in a freezer bag, where they will keep for up to 2 months.

Helpful 0 Not Helpful 0. Submit a Tip All tip submissions are carefully reviewed before being bow. Related wikiHows How to. How to. More References About This Article. Co-authored by:. Co-authors: Updated: April 15, Article Summary X To make theplas, start by mixing whole wheat flour, fenugreek leaves, coriander leaves, plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, oil, and salt.

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Ingredients

#Theplarecipe #methithepla #gujratithepla #easytheplarecipeThepla is one of the most popular traditional Gujarati recipes, which can be prepared with some ea. Mar 01,  · In a large bowl, add all the dry ingredients and mix. Next add chopped methi leaves, ginger green chilly paste and mix. Add curd, oil, and sesame seeds. Mix again and knead into a dough, add water (little by little) if needed.

Methi Thepla is a very popular Gujarati dish made with flour, spices, and fresh fenugreek leaves. It is a soft flatbread that can be had at any time of the day. Here is how to make it at home. Thepla is Gujarati Style Paratha or Flatbread that is prepared using whole wheat flour and is sometimes fortified with other flours like besan, bajra, and jowar. Traditionally, methi is added in the thepla to enhance the taste, texture, and the nutrition level, but you can experiment with the same and add other vegetables such as lauki, carrot, beetroot, etc.

These Theplas are an everyday affair in Gujarati households and you will always find them in big quantities sitting in the fridge.

So that whenever the hunger strikes, heat them on tawa and enjoy with a cup of Masala Chai. These theplas remain good for a couple of days and are a perfect choice to take along while traveling. These are also a great lunch box option as your kid can just roll and eat it without much hassle.

This Indian flatbread is considered very nutritious and good for digestion. Superb to eaten with Adrak Wali Chai or any favorite beverage, trust me Methi Thepla tastes out of the world whenever eaten with something warm to slurp with!

Besan adds a nice crispy texture in the theplas, when eaten fresh. But if you are planning to make it for your travel or to store the same, then you can avoid adding besan and just prepare these with whole wheat flour. Methi Leaves — Fresh methi leaves are washed, stems removed, and then finely chopped to add in the flour mixture. Methi leaves add a great taste, texture, and nutrition in these theplas. If methi leaves are not available then you can even add Kasuri Methi, which is also known as dried fenugreek leaves.

It also adds a fantastic flavor in these Gujarati Style thin parathas. Use 3 tbsp of Kasuri methi for every 2 cups of flour. Yogurt — Yogurt makes these Theplas soft. You can even add buttermilk instead of yogurt.

But if you are planning to store it for a long time, avoid adding yogurt or buttermilk and knead the dough using water. Spices — To enhance the taste of these Theplas, we will add in some everyday spice powders such as turmeric powder, red chili powder, and salt. Green Chillies — To add some spicy taste and make them even more delicious, green chili paste is added in the thepla dough.

You can even avoid adding it if you are not a fan of spicy food or increase the quantity of green chilies if you want it to be spicier. Mix all the ingredients except warm water and oil in a bowl. Mix nicely with your fingertips and leave aside for 10 minutes.

Methi will release the water it has. Cover and keep the dough for minutes. Add a tbsp of oil in the bowl and knead the dough again for a minute. Divide the dough into 10 equal balls. Heat a griddle. Keep the thepla on the hot griddle and cook from both the sides till brown spots appear. Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked. Keep pressing the thepla with a flat spoon while it is cooking.

To make Methi Na Thepla soft, yogurt is added in the dough. I also add besan in my recipe which makes the thepla slightly crisp but if you want them really soft, skip adding besan in the dough. You can replace water with buttermilk to knead the dough to make it even softer. Traditionally, whole wheat flour and a little besan flour are used to make theplas. However, some people also like to add a tbsp of Bajre ka Atta or Jowar ka Atta to their dough. It enhances the taste and also the nutritional value of the dish.

To increase the shelf life of the thepla, it is advisable to avoid adding yogurt while making these. Keep rest of the ingredients the same and skip the yogurt while making the thepla for travel. Besan makes these a little crunchy which tastes when had fresh, off the stove. Both the Indian Bread are prepared using whole wheat flour, but they do have minor differences. Theplas sometimes use besan and other flours also along with whole wheat flour, whereas Paratha uses only whole wheat flour.

Theplas are also thinner as compared to the Parathas. In thepla, methi leaves are chopped and kneaded in the dough itself, whereas Parathas are prepared by filling it with stuffing. You can clean and remove the methi stems and store them leaves in an air tight container or a ziplock bag and store them in the fridge for 4 to 5 days. If possible, store them in a steel container.

Cover the leaves with kitchen tissue to increase their shelf life. These Theplas lasts for about a week in the refrigerator. Cover them in a steel or plastic airtight container. While reheating, place them on a tawa and heat them till nice and warm. You can also freeze it for about 2 weeks. Thaw them overnight in the refrigerator and then reheat it.

I sometimes even like to enjoy it with Coriander Mint Chutney. Your email address will not be published. Sign me up for the newsletter! Jump to Recipe. How to make these soft? Which other flour can be used to make it? How to make these for travel? How to store Methi Leaves? Loved this recipe? Thepla Recipe. Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. Course: Main Course. Cuisine: Indian. Prep Time: 10 minutes.

Cook Time: 30 minutes. Total Time: 40 minutes. Servings: 4 people. Calories: kcal. Author: Neha Mathur. Ingredients 1x 2x 3x. US Customary or Metric. Instructions Mix all the ingredients except warm water in a bowl. Mix nicely with your finger tips and leave aside for 10 minutes. Fenugreek will leave the water it has. Add very little water and knead to make a soft dough. Dust and roll the balls to a inch circle. Serve hot with pickle and curd.

Notes If you are making the theplas to store and eat later, do not add besan to the dough. It will keep your thepla soft for a longer time. But if planning to eat hot thepla, besan will add a nice crunch.

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