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Monday, May 23, 2011

Gujju (Methi) Thepla in Bong kitchen

Taught by a Gujju friend, love these Theplas!
Love them with mirchi achaar (green chilli pickle), and sometimes plain, with my evening cuppa! Best part they taste yummy even when not so fresh..

Ata (wheat flour) - 250 gm or 2 cups
Curd - 1 cup
Methi (fenugreek) leaves- 1/2 cup
White til (sesame seeds) - 1 tbsp
Ajwain (carom seeds) - 1 tsp
Green chilli paste
Dhania (Coriander) powder - 1 tbsp
Jeera (Cumin) powder - 1/2 tsp
Haldi (Turmeric powder) - 1/2 tsp
Red chilli powder - 1-2 tsp
Oil - 2 tsp
Salt to taste

Procedure :
1. Knead all the ingredients together till you get a soft dough
2. Divide the soft dough into about 12-14 balls as in chapatis.
3. Roll out similar to a chapati.
4. On a tawa, smear some oil and cook both sides of the thepla.
5. Serve hot.
But, I like theplas kept overnight too....


Hari Chandana said...

Classic and delicious recipe.. looks gr8 !!
Indian Cuisine

Ushnish Ghosh said...

Dear Sarmishtha
How are you? Long time no see.(Is that you really?). I have been eating theplas these days and did not have any idea about its manufacturing process. I am off blog these days but often cook some of your recipes Thor chhechki yesterday .
I hope you will be cooking for some time before you vanish again. ( I am off blog and almost vanished)
Bhalo theko

SGD said...

@Hari C-Thanks!!

@UG da- Yes it's me and I'm absolutely fine!!! A casual remark from a friend triggered the blogger in me. And I posted some of my cooked food I'd photographed in the last few months.
Apni keno udhao? 1.5 yrs pore eshe dekhlam, onek regular bloggers ar off-blogging! besh dukkho holo!
kintu why this vanishing act???

Pradip Biswas said...

methi saag ekhon off season. Pele try korbo.

Pradip Biswas said...

aaro raana ano
Khub khide peyechhe

SGD said...

@PB - Egulo to shob purono ranna...goto ek bochhorer jomano.. ;) tai off season i post korchhi!!