The quintessential Gujarati recipe that contains 5 different tastes! The addition of chickpea flour and yogurt to whole wheat flour reduces the overall glycemic index and the addition of fresh fenugreek leaves adds to fibre content. I also add little bit jaggery while making the dough – the sweetness of jaggery compliments the slight bitterness of methi leaves really well. And if you don’t use water, these theplas can last for upto 5 days!
I think it’s a perfect recipe to make in bulk. We use these theplas for breakfast with some yogurt and some pickle. And don’t forget to add a big dollop of ghee on top!
You may want to use water to reduce the amount of oil in making the dough but make sure you add this only at the end if needed, The fresh methi leaves when massaged with salt and other ingredients leave our moisture and it could be enough to form a firm dough.
Here’s what you need: (highlighted the peculiar things I follow in my recipe)
- 1 1/2 cup of fresh fenugreek leaves finely chopped
- 2 cups of whole wheat flour
- 1/4 cup of besan (chickpea flour)
- 1/2 cup to 3/4 cup Yogurt
- 2 tbsp sesame seeds (I like to use more sesame seeds, you can reduce the quantity if you like)
- 1 tbsp jaggery
- 1/2 tsp turmeric / haldi
- 1 tsp ajwain seeds
- 1 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- salt to taste
- 1 tbsp ginger- garlic paste (grated ginger and garlic)
- 2-4 tbsp oil
- NO water for making the dough
- More oils / ghee, for roasting
Method:
- Add everything in big bowl and mix everything to make firm dough.
- Add another spoonful of oil and knead well.
- Now like any other paratha recipe, divide the roll in equal balls. Roll these balls using whole wheat flour as thin as possible. There are no layers in thepla.
- Roast these on medium-high flame by applying oil on both sides.
- Store these in casserole. If there is no water, these stay well up to 5 days.
- Enjoy with yogurt and pickle.