A soft, savory flatbread from Gujarat made with whole wheat flour and fresh fenugreek leaves. Lightly spiced and incredibly versatile, these are perfect for breakfast, lunchboxes, or as a travel snack.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
259cal
8gprotein
39gcarbs
9g
Ingredients
1.5 cup Atta (Whole wheat flour)
0.25 cup Besan (Gram flour)
1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
0.25 cup Plain Yogurt (Full-fat, at room temperature)
1 tsp Ginger-Garlic Paste
2 whole Green Chillies (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
A classic Gujarati sweet and spicy mango pickle made with grated raw mangoes, sugar, and spices. Traditionally sun-cooked to a beautiful translucent, jam-like consistency, it's a perfect side for theplas or rotis. Please note, this recipe requires 5-8 days of sun-cooking.
A fiery and pungent Gujarati garlic chutney that adds a powerful kick to any meal. Made with just a few simple ingredients, it's the perfect accompaniment to bajra rotla, thepla, or even as a spicy spread.
About Methi Thepla, Aam Chhundo and Lasan ni Chutney
Aromatic Methi Thepla with sweet and spicy chutneys – an energy-giving, homestyle meal, perfect for any time!
This gujarati dish is perfect for lunch. With 342.08 calories and 8.959999999999999g of protein per serving, it's a low-calorie option for your meal plan.
fat
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Carom Seeds (Also known as Ajwain)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance bitterness)
2 tbsp Oil (For the dough)
0.25 cup Warm Water (As needed for kneading)
Instructions
1
Prepare the Dough (5 minutes)
In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2
Knead and Rest the Dough (30 minutes)
Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3
Roll the Theplas (10 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 12 equal-sized portions and roll each into a smooth ball.
Take one ball, flatten it, and lightly dust it with dry atta. Roll it out into a thin circle, about 6-7 inches in diameter. Theplas are traditionally rolled thinner than parathas for a softer texture.
4
Cook the Theplas (20 minutes)
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Place a rolled thepla onto the hot tawa. Cook for about 30 seconds, until you see small bubbles forming on the surface.
Flip the thepla. Drizzle about ½ teaspoon of oil on and around its edges.
Cook for another 30-40 seconds, pressing down gently with a spatula to ensure even cooking, until golden-brown spots appear.
Flip it one last time, apply a little more oil if desired, and cook until the first side is also perfectly spotted. Avoid overcooking to keep them soft.
Remove from the tawa and place in a casserole dish or a container lined with a clean kitchen towel. This traps the steam and keeps the theplas soft. Repeat for all remaining dough balls.
5
Serve
Serve Methi Thepla warm or at room temperature with plain yogurt, chunda (sweet mango pickle), athanu (mixed pickle), or a hot cup of masala chai.
71cal
0gprotein
18gcarbs
0gfat
Ingredients
1 kg Raw Mango (Preferably firm, sour variety like Rajapuri)
1 kg Sugar (Use granulated white sugar)
2.5 tbsp Salt
1 tbsp Turmeric Powder
2 tbsp Kashmiri Red Chili Powder (Adjust to your preferred spice level)
2 tsp Roasted Cumin Powder (Freshly roasted and ground is best)
Instructions
1
Prepare the Mangoes (15-20 minutes)
Wash the raw mangoes thoroughly under running water and pat them completely dry with a clean kitchen towel. There should be no moisture left.
Peel the skin off the mangoes using a peeler.
Using a thick grater, grate the mango flesh, making sure to discard the seed. You should have approximately 4-5 cups of grated mango.
2
Mix the Base Ingredients (5 minutes)
In a large, sterilized, and completely dry glass or ceramic bowl, combine the grated mango, sugar, salt, and turmeric powder.
Using a clean, dry spoon, mix everything thoroughly until the sugar is well combined with the mango shreds. The sugar will start to release moisture from the mangoes and form a syrup.
3
Sun-Cook the Chhundo (5-8 days)
Cover the mouth of the bowl with a clean, thin muslin cloth and secure it tightly with a string or a large rubber band. This protects it from dust while allowing moisture to evaporate.
Place the bowl in a location that receives direct, strong sunlight for at least 6-8 hours a day.
Every morning, bring the bowl inside and stir the mixture for 2-3 minutes with a clean, dry spoon. This is a critical step to ensure the sugar dissolves evenly and prevents fermentation.
Cover with the muslin cloth again and place it back in the sun. Repeat this process daily for 5 to 8 days, depending on the intensity of the sunlight.
4
Check for Readiness (2 minutes)
The chhundo is ready when the sugar has completely dissolved, the grated mango has become translucent, and the syrup has thickened to a one-string consistency.
To test for one-string consistency, take a small drop of the syrup on a spoon and let it cool slightly. Touch it with your forefinger and press it against your thumb. When you gently pull them apart, a single thread (or 'taar') should form without breaking immediately.
5
Add Final Spices and Store (10 minutes + cooling time)
Once the desired consistency is achieved, bring the chhundo indoors and let it cool down to room temperature.
Add the Kashmiri red chili powder and roasted cumin powder. Mix gently but thoroughly until the spices are evenly distributed.
Transfer the prepared Aam Chhundo into a sterilized, airtight, and completely dry glass jar.
Store at room temperature. It stays fresh for over a year if prepared and stored correctly.
3 tbsp Kashmiri Red Chili Powder (for vibrant color and mild heat)
1 tbsp Red Chili Powder (for heat, adjust to preference)
1 tsp Salt (adjust to taste)
1 tsp Cumin Powder (preferably from freshly roasted cumin seeds)
1 tsp Coriander Powder
2 tbsp Lemon Juice (freshly squeezed)
2 tbsp Peanut Oil (or sesame oil)
2 tsp Water (as needed for grinding)
Instructions
1
In a small grinder jar or food processor, combine the peeled garlic cloves, Kashmiri red chili powder, regular red chili powder, salt, cumin powder, and coriander powder.
2
Pulse the mixture 5-6 times to coarsely chop the garlic and mix the spices. This prevents the garlic from releasing too much water at once.
3
Add the fresh lemon juice and peanut oil to the grinder. Blend until you achieve a thick, coarse paste. Scrape down the sides of the jar with a spatula halfway through to ensure even grinding.
4
Check the consistency. If the mixture is too dry and difficult to grind, add 1 teaspoon of water at a time and blend again. Be careful not to add too much water, as this is a semi-dry chutney.
5
Once you have the desired consistency, transfer the Lasan ni Chutney to a clean, dry, airtight glass jar. Let it rest for at least 30 minutes before serving to allow the flavors to meld.
