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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.
For 4 servings
Prepare the Dough (5 minutes)
Knead and Rest the Dough (30 minutes)
Roll the Theplas (10 minutes)
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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.
This gujarati recipe takes 65 minutes to prepare and yields 4 servings. At 257.58 calories per serving with 8.45g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
Cook the Theplas (20 minutes)
Serve
For a multigrain version, substitute 1/2 cup of atta with bajra (pearl millet) or jowar (sorghum) flour. You may need slightly more water as these flours absorb more moisture.
Add 1/4 cup of finely grated dudhi (bottle gourd) or white pumpkin to the dough for extra softness and nutrition. Squeeze out excess water from the vegetable before adding.
Add 1 tablespoon of toasted white sesame seeds (til) to the dough for a nutty flavor and a pleasant crunch.
The combination of fiber from whole wheat and methi, along with digestive spices like carom seeds (ajwain) and asafoetida (hing), promotes healthy digestion and can help prevent bloating.
Fenugreek (methi) is well-known for its potential to help regulate blood sugar levels due to its high soluble fiber content. This makes thepla a favorable option for individuals managing diabetes.
Made from whole wheat flour, theplas are a good source of complex carbohydrates, which release energy slowly, keeping you full and energized for longer periods compared to refined flour breads.
Fresh fenugreek leaves are a great source of iron, vitamin K, and other essential minerals. Regular consumption can help in preventing iron-deficiency anemia and supporting bone health.
A single homemade Methi Thepla contains approximately 120-130 calories, depending on the amount of oil used for cooking and the thickness. A serving of 3 theplas would be around 360-390 calories.
Yes, Methi Thepla is a healthy choice. It's made from whole wheat flour (atta), which is rich in fiber, and fresh fenugreek leaves (methi), which are packed with vitamins and minerals. Using minimal oil for cooking keeps it relatively low in fat.
Theplas can become hard for a few reasons: 1) The dough was too stiff - it should be soft and pliable. 2) The dough was not rested long enough. 3) They were rolled too thick. 4) They were overcooked on the tawa. Ensure a soft dough, adequate resting time, and quick cooking on a hot tawa.
Yes, you can. Yogurt adds softness and a slight tang. If you omit it, you may need to add a bit more warm water or milk to achieve the right dough consistency. You can also add a teaspoon of lemon juice for a similar tangy flavor.
Methi Theplas have a good shelf life, which is why they are a popular travel food. They stay fresh at room temperature for 2-3 days when stored in an airtight container. For longer storage, they can be refrigerated for up to a week or frozen for up to 3 months.
While both are Indian flatbreads, theplas are typically thinner, softer, and made by incorporating spices and vegetables (like methi) directly into the dough. Parathas are often thicker, can be layered (lachha paratha) or stuffed (aloo paratha), and are generally flakier in texture.