Thepla:
Thepla is one of the most popular Gujarati soft Flatbreads. It's made out of wheat flour and some varieties of vegetables, such as Methi, Dudhi or Zucchini. It also uses commonly used spices in the kitchen and it's made over a pan with some oil.
Thepla has a good shelf life, that's why it's perfect for your next picnic. It tastes good at room temperature and you can pack for school lunches. Or you can enjoy it hot right from the stove- Thepla with Masala Chai
It doesn't matter what variety of thepla you make, once you make it you'll love it and you'll get addicted to it in no time.
Traditionally Thepla is made out of wheat flour and mostly methi, which is what I am making. Thepla can also be made with MultiGrain flour and Homegrown Methi.
As I said you can enjoy Thepla with anything. I am serving Thepla with Sprout Mung beans. Mung Beans have been used in Gujarati families very often.
Many researchers go on Methi (Fenugreek plants), but in India people have been eating Methi (Fenugreek seeds ) for centuries.
Based on available evidence, Methi is good to lower your Blood Sugar, and for that it’s good for people with Diabetes. It also helps Breastfeeding Mothers. Some researchers are going on to use it as an anti-inflammatory for arthritis.
This can be the best healthy meal as now we know both of the main ingredients have so many health benefits.
Methi Thepla:
This Gujarati Delicacy sure will win your heart and it's very easy to make.It's also similar to paratha.
Ingredients:
Wheat flour: ¾ cup
Wheat flour: ¼ cup (for rolling)
Quinoa flour: ¼ cup
Jawar Flour: ¼ cup
Bajra flour: ¼ cup
Soya Beans flour: 3-4 tsp (you can use Besan)
Fresh Methi leaves: 1 cup (washed and chopped)
Turmeric powder: 1tsp
Red Chillies Powder (paprika): 1tsp (according to your taste)
Coriander powder: 1tsp (optional)
Salt: according to your taste
Oil: 2tsp and some for cooking
Water: 1 ½ cup
(You can simply make Thepla with just Wheat flour too.
yield all other flour and take 1-½ Wheat flour.)
Method:
In a big bowl, mix all flour and add salt, reduce Chillies powder, turmeric powder, coriander powder, 2tsp Oil, and mix it well.
Add chopped Methi (Fenugreek) leaves and start to knead the dough. You don't need to add any water at first to knead the dough. Take out water from washed Methi. Add water as needed a few spoons at a time. Mix it all together after a few min and you'll see the dough become a small ball.
Add some oil at the bottom of your bowl and give good knead to your dough.
Keep it to the side for about 10 minutes
Keep the dough aside for 10 minutes covered with a kitchen towel.
Then make 8 small balls from them. (8 to 10)
Place a ball of dough on a flat surface. Using a rolling pin, roll it out like you would do for pizza. Sprinkle wheat flour on thepla as needed so it doesn't stick.
Heat a heavy skillet, griddle, or tava. Place the rolled out thepla on it. Cook till brown spots appear on one side. Turn the thepla over, pour 1/4 teaspoon oil around it and let it cook till golden on both sides.
Repeat for all the dough.
And enjoy with Masala Chai or your favorite subzi.
Sprouts Mung Beans:
Making Sprouts at home is very easy but however it takes its own time. Don't get disappointed by the time it takes because I know once you know how to make it at home, it's very easy and you'll love it.
Sprout Mung has lots of Health Benefits. You can simply add on your salad too.
I have never used it but you can use sprouts maker to speed up processing time.
Ingredients:
Mung Beans: ¾ cup
Turmeric powder: 1tsp
Red Chillies Powder: ½ tsp
Coriander powder: ½ tsp
Salt: according to your taste
Cumin seeds: 1tsp (optional)
Oil: 2tsp
Method:
To make Sprouts Mung at home first, you need to wash and soak Mung Beans in lukewarm water for about 10-12 hours.
Drain water and keep Mung Beans on stainer and keep it soaked on stairs with lid on it in a dark place for another 10-12 hours. (In winter months here in the USA, I keep it in oven and turn the oven light on to help) (to speed up the process, you can use a Sprout maker too)
Once sprouts are ready we can start to cook it.
In one pan heat two tsp of Oil. Add Cumin seeds, and once the seeds get cracked up, add sprouts/Mung Beans in it. Cook for about 5 min.
Add salt, and all spices. Mostly you won’t need any water but if you wish add 2-3 spoons of water. And put the lid on your pan and let it cook for another 3-4 minutes.
Here are your Sprout Mung beans ready to enjoy it.
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