Green fenugreek thepla, a delightful Indian flatbread, offers a vibrant green hue and a subtly sweet, savory flavor. This traditional Gujarati recipe is not only delicious but also incredibly healthy, packed with the goodness of fenugreek leaves, known for their nutritional benefits. The slightly soft and fluffy texture contrasts beautifully with the satisfying chewiness you'd expect from a good thepla, making it a perfect accompaniment to any meal or a satisfying snack on its own. Imagine the aroma of freshly cooked theplas filling your kitchen – a culinary experience waiting to be enjoyed.
This recipe focuses on achieving that perfect balance of softness and fluffiness, often elusive in thepla making. We’ll guide you through each step, from preparing the dough to achieving perfectly cooked, soft theplas. Ready to embark on this flavorful journey? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Blender
- Mixing bowl
- Tawa (flat griddle)
Ingredients
- Fenugreek leaves
- Green garlic cloves: 2-3
- Green chilies: 2, chopped
- Ginger: 1 piece
- Coriander leaves
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Asafoetida: a little
- Salt: to taste
- Water: 2-3 teaspoons
- Wheat flour: 1 cup
- Millet flour: 1 cup
- Oil
- Tomato: 1/2
- Green chilies (for chutney): 2-3
- Green garlic cloves (for chutney): 2-3
- Coriander powder (for chutney)
- Red chili powder (for chutney)
- Salt (for chutney)
- Sugar (for chutney)
- Water (for chutney)
Step-by-Step Instructions
Step 1. Prepare the Fenugreek and Spice Paste
- Finely chop the fenugreek leaves and wash thoroughly.
- Make a paste using the chopped fenugreek, green garlic, green chilies, ginger, coriander leaves, red chili powder, turmeric powder, coriander powder, asafoetida, and salt. Add 2-3 teaspoons of water to help blend.
Step 2. Mix and Knead the Dough
- In a bowl, combine wheat flour and millet flour. Add the chopped fenugreek, oil, and the prepared paste.
- Knead the dough by adding water gradually until it forms a soft, pliable dough.
Step 3. Cook the Theplas
- Make small balls from the dough.
- Roll out the balls into thin circles (theplas).
- Heat a tawa (flat griddle) and cook the theplas on medium heat, applying oil to both sides until golden brown.
Step 4. Make the Chutney (Optional)
- Blend together the tomato, green chilies, green garlic, coriander powder, red chili powder, salt, sugar and water until smooth.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- For extra soft theplas, let the dough rest for at least 30 minutes after kneading.
- Adjust the spices according to your taste preference.
Nutrition
- Calories: approximately 400-450
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 10-12g
FAQs
1. Can I use frozen fenugreek leaves?
Yes, but thaw them completely and squeeze out excess water before using. This prevents a soggy dough.
2. My theplas are hard, what went wrong?
You may have kneaded the dough too much or not added enough oil. Ensure the dough is soft and pliable, and use sufficient oil for a softer texture.
3. How do I store leftover theplas?
Store them in an airtight container at room temperature for up to 2-3 days, or freeze them for longer storage. Reheat gently in a pan or microwave.
Making soft and fluffy green fenugreek theplas is easier than you might think! With a little practice and these simple steps, you'll be enjoying these delicious and healthy flatbreads in no time. So go ahead, try this recipe and savor the delightful taste and satisfying texture of homemade theplas.