Thursday, April 16, 2009

Thepla/ Methi Roti

Hi folks,
I'm glad to be back. Hope all of you are well. Seems like a long time. I had a great trip Since many of you asked for my tour snaps, will post a few sometime next week. I will not harp too much on my travel because my blog is just a food blog and not a travel one:)

So back to food blogging.

This recipe comes to you right from the place of it's birth- Gujarat. My sister-in-law, Vidya, lives in Gujarat. She, being born, brought-up and settled there, is great at preparing Gujrati cuisine. This one is unmistakably scrumptious and I think that it's the authentic preparation too.

I love the vesatality of rotis. You can make them plain, or stuffed , mix them with spice, fry them etc etc. When I check out many blogs, I see different varieties of rotis and it always amazes me at the innumerbale varieties in which one can make them. WOW!

I know that Gujratis always add sugar to most of their dishes. Might sound funny to south Indians, but it's all a matter of taste. For theplas, the dough is made by adding yogurt instead of water. I have mentioned a quick tip in the end of the recipe to freeze the theplas and to facilitate making them later.
This recipe is being sent to the 15 minute cooking event conducted by Mahima.

Ingredients:( makes 10 theplas)

  • Atta (whole wheat flour) - 1-3/4 cups
  • Bajra flour( pearl millet flour) - 1/2 cup
  • Besan ( chick pea flour) - 1/2 cup
  • Yogurt - 1/2 cup( or as required)
  • Oil - as required
  • Fresh methi leaves (fenugreek leaves) - 1 bunch ( separate the leaves from the stalk and discard the stalks)
  • Garam masala - 1 tspn
  • Turmeric - 1/4 tspn
  • Chilli powder - 1 tbspn
  • Salt - to taste
  • Cumin seeds - 1 tspn
  • Cumin powder - 1 tspn
  • Ginger- garlic paste - 2 tspns
  • Sugar - 1 tspn( optional)

  • Mix all the ingredients and make a dough. Knead well. Add more yogurt if necessary.( The dough will be sticky ) So after kneading the dough, add a tspn of oil and spread it around the dough and cover and set aside for 20-30 mins.
  • Divide the dough into 10 equal portions .( The dough will be very soft and kind of sticky
  • Using more oil, roll out the dough into rotis. Theplas are thick rotis , so don't roll them out too thin.( since the dough is very soft you don't have to apply pressure while rolling out the thepla.)
  • Cook them on tava( crepe pan) similar to making chapatis.Serve with raita and pickle.
Quick Tip:
This recipe is a great one to make ahead of time and freeze. The instructions to freeze theplas is provided below. I, usually, make double the dough and freeze the uncooked theplas. So, next time you want a quick thepla, just take it from the freezer and cook it.

Instructions: Roll out the theplas with the help of oil and place each one of them between sheets of parchment paper. Use of parchment paper prevents the rotis from sticking to each other. Put them in ziploc bag and freeze them. They stay for upto a week.

Luv 'n' luc'


  1. yummy yummy
    i'll try

  2. Beautiful photo. Methi Theplas looks delicious. Great tip about freezing.

    I cook the Chapatis halfway and then freeze them to cook later. or sometimes, I knead the atta in bulk, divide into balls and freeze them 8 in a bag for 4 people. Thaw and then roll to cook as usual! :)

  3. Meethi roti looks very tempting, nice click too!

  4. wow ! nice click ..:) yummy roti :) Thanks da

  5. Thepla looks very yummy. Nice to know about freezing too. useful tips:)

  6. Great pic Smitha,thanks for the tips..:)

  7. yummy theplas.. looks great. u could send it to my event if u like.

  8. nice pic smitha..looks very yummy..

  9. The theplas look too good. Thanks for the tip on freezing them.

  10. Looking so tasty and nice photography too...

  11. Teplas looks so perfect and yum.. Nice tip about freezing them.

  12. Wow i love that recipe...and good tips for freezing thank you Smitha

  13. Hi Smitha,
    Methi theplas look healthy and yummm...Nice picture. Thanks for the freezing tip, that'll save a lot of time and energy :)
    Thanks for the warm wishes at my blog sweetie.

  14. Welcome back dear...I just checked ur blog yday and thought...''She is on a long break''..:)...NIce pic and loved the tip on freezing....Should try freezing my chappthi doug next time, cos i always discard them.:(

  15. gorgeous pic, smitha!
    I make big batch of thepla and freeze then so that on busy weekdays i can quickly roast them and then eat with dollop of yogurt and pickle :)

  16. Welcome back dear...yummy delicious thepla....

  17. Thats my all time favourite dish...I had so many gujju friends in school and I used to happily trade my idlis and dosas for their was always a win-win situation:)...that looks like a wonderful recipe and thats a great pic.
    Glad you had a great trip, awaiting the pics.

  18. I make these in big batches for my evening snacks sometimes. This is a must take away item for our short & long tours. very nice picture presentation Smitha

  19. I love methi theplas, being a gujju i have them almost every week and i too usually make them in big batches and freeze them...they are a must when we go for an outing or for a vacation :)

  20. The teplas look good...I use the wheat flour only...need to try it with bajra and besan...cheers for teh recipe...

  21. Hey Sweetie, good to have you back.

  22. how do u edit the pics..they r amazing..could u please tell me how to go abt with the pictures

  23. Hey, Thanks for the freezing instructions. Yummy theplas..


How beautiful a day can be
When kindness touches it!
~George Elliston

Having 24 hours in a day does not seem sufficient in these times.People are so busy. But it takes just a moment to show kindness.Thank you for stopping here an instant to pen your comments. I appreciate this kindness.Thank you. YOU MADE MY DAY:)


Related Posts Widget for Blogs by LinkWithin