Methi Palak Thepla

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Methi Palak Thepla

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Methi Palak Thepla is a Gujarati Flatbread also known as Dhebra or Methi Palak na Thepla. It’s made with Methi (fenugreek leaves), Palak (spinach), Whole Wheat flour and spices for flavoring.  It’s a healthy and good snack especially for the little ones who are not a big fan of green leafy vegetables.

I like to use methi and spinach in a lot of my dishes. It’s important to include green leafy vegetables in your regular diet. So, I always have fresh Spinach in my fridge and whenever I buy a big bunch of Methi …I pluck the leaves from the stem, finely chop and wash it thoroughly and place it in large tray/dish and let the water dry out and then store it in an air tight container of zip lock bag and freeze it for later use.

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This Gujarati flat bread snack can be made in many different varieties …..and every household has their own version of making them. Plain, Methi and Dudhi ( Green Squash) Theplas are an all time favorite in my household. I grew up always having it around…my mom and grandmother would make a huge stack of them and store them in an air tight container (roti dheba) so we would always have a healthy snack on hand.

My husband likes to eat these Methi Palak Thepla for breakfast so, I spread lightly some Coriander Chutney or any Achar (pickle) and roll it up for him. I also lightly spread jam and roll them up for my kids as a lunch box idea. There is endless ways to enjoy Methi Palak Thepla …some like it with their Tea or Achar or it also goes well with raita or plain yogurt.

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If you enjoy eating Spinach or Mehti then be sure to check out these recipes for flatbread/Smoothies: Broccoli Tofu Paratha,  Spinach Tomato Omelette (Eggless), Spinach & Arugula Smoothie, Green Deluxe Smoothie.

 

 Step by Step Pictures to make Methi Palak Thepla:

 

1. Into a bowl add in all of the ingredients (except the oil for frying) wheat flour, red chili powder, turmeric powder, garlic powder, sesame seed, sugar, yogurt, methi leaves, palak, salt and oil. ( In the picture below I’m using my Kitchen aid Stand Mixer bowl, but this can be done in a regular large bowl).

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2. Mix all ingredients so its will incorporated into the flour. Add little water at a time and knead into semi soft dough once done apply a little oil to the palm of you hands and spread all over the dough. **It should not be too hard or too soft and sticky**. Cover it and keep it aside for only 10 minutes. Do not let it rest for more than 10 mins. If so methi leaves and spinach will starts releasing water which will make the dough soft and sticky.

 

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3. After, 10 mins knead the dough once more and divided the dough into approx. 12-13 tennis size balls and flatten them in between your palms.

Now start rolling the Methi Palak Thepla. Take flatten ball, dust it into dry flour. Roll it into approx. 5-6 inch diameter circle using rolling pin on a rolling board. **roll it out thin**

 

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4. Heat the tawa or non- stick pan on medium-high heat for shallow frying thepla. ***Tawa should not be smoking hot***

Once Tawa is hot place rolled thepla on it and let it cook for 30-40 seconds or till you see a few bubbles on the top.  With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds.

Flip the thepla again. Press it lightly with spatula starting at the edges then into the center. Also apply some more oil on top side and flip and cook again by pressing. Cook till both sides are properly cooked.

 

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5. Once both sides are cooked, remove thepla onto a plate *** place paper towel on the bottom of the plate so it will absorb the water from the steam and avoid the theplas from getting soggy.

Repeat the process with the rest of the flatten balls. Once all the theplas are cooked them rest for 10 mins. before transferring them into an air tight container.

 

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6. Serve with your choice of plain yogurt or achar (pickle).

 

Methi Palak Thepla

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12-13

Ingredients

  • Whole wheat flour (Chapati atta) - 1 ½ cups + some more for dusting
  • Red chili powder - 1 teaspoon
  • Garlic powder - 1 teaspoon
  • Turmeric powder - ¼ teaspoon
  • Sesame seed - ½ teaspoon, optional
  • Yogurt – 2 tbsp (plain)
  • Sugar 1 teaspoon, optional
  • Salt - to taste
  • Fenugreek leaves (Methi leaves) - ¾ cup, plucked, finely chopped, washed
  • Spinach (Palak) – 1 cup, finely chopped and washed
  • Oil - 3 tablespoons + more for frying the theplas
  • Warm water - little less than ½ cup ** Please see Notes**

Instructions

  • Into a bowl add in all of the ingredients (except the oil for frying) wheat flour, red chili powder, turmeric powder, garlic powder, sesame seed, sugar, yogurt, methi leaves, palak, salt and oil. ( In the picture below I'm using my Kitchen aid Stand Mixer bowl, but this can be done in a regular large bowl).
  • Mix all ingredients so its will incorporated into the flour. Add little water at a time and knead into semi soft dough once done apply a little oil to the palm of you hands and spread all over the dough. **It should not be too hard or too soft and sticky**. Cover it and keep it aside for only 10 minutes. Do not let it rest for more than 10 mins. If so methi leaves and spinach will starts releasing water which will make the dough soft and sticky.
  • After, 10 mins knead the dough once more and divided the dough into approx. 12-13 tennis size balls and flatten them in between your palms.
  • Now start rolling the Methi Palak Thepla. Take flatten ball, dust it into dry flour. Roll it into approx. 5-6 inch diameter circle using rolling pin on a rolling board. **roll it out thin**
  • Heat the tawa or non- stick pan on medium-high heat for shallow frying thepla. ***Tawa should not be smoking hot***
  • Once Tawa is hot place rolled thepla on it and let it cook for 30-40 seconds or till you see a few bubbles on the top. With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds.
  • Flip the thepla again. Press it lightly with spatula starting at the edges then into the center. Also apply some more oil on top side and flip and cook again by pressing. Cook till both sides are properly cooked.
  • Once both sides are cooked, remove thepla onto a plate *** place paper towel on the bottom of the plate so it will absorb the water from the steam and avoid the theplas from getting soggy.
  • Repeat the process with the rest of the flatten balls. Once all the theplas are cooked them rest for 10 mins. before transferring them into a air tight container.
  • Serve with your choice of plain yogurt or achar (pickle).
  • Notes

    Spinach and Fenugreek leaves release a lot of water so when kneading the dough add very little water at a time …about 1-2 tbsp at a time.

    Make sure the tawa is not smoking hot, this will burn the theplas.

    Store in air tight container and keep at room temperature. Shelf life of thepla is about 5-6 days.

    When shallow frying the theplas, it will get really smoky so it’s best to either turn on the exhaust fan or open up your windows. The house will start to smell oily.

    http://myfoodforthesoul.com/methi-palak-thepla/

     

    Methi Palak Theplas are a great idea tiffin idea when travelling  ….. accompanied with some sweet mango pickle (gor keri) or nice spicy mango pickle.

     

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