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 raw mango relish. This 'murabba' style pickle is made by cooking grated mangoes with sugar until it reaches a jam-like consistency. Traditionally sun-dried, this is a quick stovetop version perfect with theplas, parathas, or rotis.
Aromatic Methi Thepla with tangy Chhundo - a fiber-rich, quick-to-make meal perfect for busy mornings!
This indian and gujarati dish is perfect for lunch or snack. With 334.65 calories and 8.68g 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.
Servings30
Serving size: 1 serving
76cal
0gprotein
19gcarbs
0gfat
Ingredients
500 g Raw Mango (Weight after peeling and grating. Use a firm, sour variety like Rajapuri.)
500 g Sugar (Use granulated white sugar. Adjust based on mango sourness.)
1.5 tsp Salt (Non-iodized salt is preferred for pickles.)
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder (Adjust to your preferred spice level.)
2 tsp Roasted Cumin Powder (For best results, roast whole cumin seeds and grind them fresh.)
0.25 tsp Hing (Also known as asafoetida.)
Instructions
1
Prepare and Macerate the Mangoes (60-90 minutes)
Wash the raw mangoes thoroughly, peel the skin, and grate them using the large holes of a box grater. Discard the seed. You should have exactly 500g of grated mango.
In a large, non-reactive bowl (glass or stainless steel), combine the grated mango, sugar, salt, and turmeric powder.
Mix everything very well with a clean, dry spoon until the mango shreds are evenly coated with the sugar mixture.
Cover the bowl and let it rest at room temperature for 60 to 90 minutes. This process, called maceration, allows the sugar to draw out moisture from the mangoes, creating a syrup.
2
Cook the Chhundo (20-25 minutes)
Transfer the entire mango and syrup mixture into a heavy-bottomed, non-reactive pan or kadai.
Place the pan on low to medium heat. Stir continuously until all the sugar has dissolved completely.
Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring frequently to prevent it from sticking to the bottom and burning.
The mixture will thicken and become glossy. To check for doneness, perform the 'one-string consistency' test: place a drop of the hot syrup on a small plate and let it cool for 30 seconds. Touch it with your index finger and then press it against your thumb. When you pull them apart, a single, sticky thread should form.
Once the one-string consistency is achieved, turn off the heat immediately. Overcooking will cause the chhundo to crystallize and harden upon cooling.
3
Cool, Spice, and Store (60 minutes cooling)
Let the cooked chhundo cool down completely in the pan. This is a crucial step and will take about an hour. Adding spices to a hot mixture will diminish their aroma.
Once it has reached room temperature, add the Kashmiri red chilli powder, roasted cumin powder, and hing.
Gently mix until the spices are evenly distributed throughout the relish.
Carefully transfer the finished chhundo into a completely dry, sterilized, airtight glass jar.
Seal the jar tightly. Let it mature for at least 24 hours before serving to allow the flavors to meld. It can be stored at room temperature for up to a year.
