Allergens in Methi Thepla: milk, gluten, sesame.
Ingredients
Quantities for 4.
- 250g (about 2 cups) Atta
- 3 tbsp Besankeeps them soft and adds body
- 100g, picked and finely chopped Methi Leaves
- 4 tbsp Yogurtthe softening agent, do not skip
- 1 tsp, paste Ginger
- 2, minced Green Chilli
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp, crushed between the palms Ajwain
- 1 tbsp Sesameoptional
- 2 tbsp for the dough, plus more for roasting Neutral Oil
- for smearing, about 3 tbsp Gheeoil if you want them to keep longeroptional
- to taste Salt
- about 60ml, as needed Water
Cookware
stovetop, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the methi and dry it thoroughly on a cloth. Wet leaves make a slack dough that needs extra flour and turns the theplas tough.
- Salt the chopped methi and leave it 10 minutes, then squeeze. It releases water and loses its raw bitterness.
- The dough must rest at least 20 minutes; unrested thepla dough fights the rolling pin and shrinks back.
Method
- Mix the atta, besan, chopped methi, all the spices, sesame and salt in a wide bowl.
- Rub in the 2 tbsp oil until the flour looks like damp sand, then add the yogurt, ginger and chilli.
- Bring it together with water added a spoonful at a time into a soft, pliable dough. Softer than roti dough.Methi keeps releasing water as it sits, so start drier than you think you need.
- Cover and rest the dough 20 minutes.
- Divide into 12 balls and roll each to a thin round about 15cm across, dusting lightly with atta.
- Cook on a hot tawa 40 seconds, until small bubbles rise, then flip.
- Smear ghee on the cooked side, flip again, and press the edges down with a cloth so it puffs and browns in spots.Brown freckles, not a uniform tan. An over-cooked thepla goes brittle and will not roll.
- Stack the cooked theplas in a cloth-lined box so they steam each other soft.
Storage
Keeps 4-5 days in an airtight box at room temperature, a week refrigerated. Eat at room temperature with chundo or plain yogurt; no reheating needed.
Nutrition Good estimate
One serving of Methi Thepla (143 g) is about 421 calories, or 296 calories per 100 g.
Medium protein: 16 g a serving, 15% of the calories
| Per serving143 g | Per 100 g | |
|---|---|---|
| Calories | 421 kcal | 296 kcal |
| Protein | 15.5 g | 11 g |
| Carbohydrate | 70.4 g | 49 g |
| of which sugars | 2.8 g | 2 g |
| Fibre | 16.5 g | 12 g |
| Fat | 12.2 g | 9 g |
| of which saturated | 1.9 g | 1 g |
| of which unsaturated | 8.4 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for methi leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegetarian Indian recipes · No onion no garlic recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.