Dhania Methi Thepla (Cilantro and Fenugreek Leaves Flatbread)
This was the first time I tried a thepla. Thepla is a Gujrati roti/paratha but with quite a diffe. Have had some earlier that were made by friends’ moms or neighbouring aunties
I had some dhania and methi leaves on hand so combined them to make theplas – A nice way to include some more greens. These are great for packing as lunch and when traveling.
This is one more last minute entry to the Roti Mela hosted by Srivalli.
These are also my first entry for the Eat Healthy – Protein Rich event.
Use of chickpea flour increases the protein content and reduces carb content as compared to normal rotis or parathas. In addition, methi leaves also add to nutrition with protein, iron, and calcium. Also, the spices including coriander leaves, bareek saunf (anise seeds), ajwain (carom seeds), etc add to the flavor as well as the nutritive value.
Enough of my bak-bak; now let’s proceed to the recipe.
Fenugreek (Methi) leaves: about half a bundle or 2 handfuls or cleaned leaves
Coriander/Cilantro (Dhania) leaves: a handful
Green chillies: 4-5 (You may vary the amount of chillies as per your preference)
Ginger: 1 cm piece
Anise seeds (Choti Saunf): ½ teaspoon
Carom (Ajwain) seeds: ½ teaspoon
Turmeric powder: ¼ teaspoon
Red chilly powder: ¼ teaspoon
Coriander (dhania) powder: ¼ teaspoon
Cumin (jeera) powder: ¼ teaspoon
Whole wheat flour: ½ cup
Chickpea flour (besan): ½ cup
Salt to taste
Oil for making theplas
The images of the process don’t have a nice quality or show colors properly as I managed to click only one pic with my cam. The rest were just clicked with my cell – just for reference for those new to making these. Kindly ignore the color problem. The actual colors are in the pic where the theplas are served.
- Clean and sort the methi and dhania leaves well. Wash them thoroughly about 3-4 times in water to get rid of dirt and sand.
- Finely chop the methi and dhania leaves. Also, finely chop the green chillies and ginger.
- In a bowl, mix the wheat flour and besan and salt to taste. Mix well. Add the methi and dhania leaves, green chillies, ginger, spice powders and mix.
- Knead the dough with the required amount of water – you may use around ½ cup of water. Make the dough a soft pliable one. You may use warm water for better results.
- Cover the dough with a tissue/cloth and set aside for about 20-30 minutes.
- To make theplas, divide the dough into balls – about the size of a large lemon.
- Take a ball, dust with flour and roll out to a flat disc of about 7 inches – as thin as rotis/tortillas.
- Heat a tava (griddle). When well heated, place a thepla on the tava.
- When bubbles begin to appear on the surface of the thepla, turn over. Grease the paratha with a little oil while cooking.
- Repeat for the other side as well. Roast the thepla on medium heat till done (nice brown spots appearing) on both the sides.
- Make all theplas this way. Enjoy them with chunda, curd, or pickle.