Moringa Leaves Thepla (Drumstick Leaves Flat Bread)

 

          Check out this healthy and nutritious Thepla (Flat bread) recipe made of Moringa / Drumstick leaves. This is my version of the traditional Gujarati style Methi Nu Thepla. It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. You can also relish it for breakfast or as a snack with some pickle, yoghurt and some green chilies if preferred. So do give it a try by following the step by step pictorial recipe to prepare this sumptuous regional recipe.

  

          Theplas are generally flat bread made with a combination of whole wheat flour and gram flour. It is kneaded with some chopped greens and an assortment of spices, which is then shallow fried to perfection. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol.

          So get going and dish out these amazing theplas for a nice comfort breakfast or snack. They can be prepared in bulk and frozen for later use. 

• 1 cup wheat flour (atta)
• 1/4 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup Moringa / Drumstick leaves, chopped
• 1 tbsp. fresh grated coconut (opt)
• oil for shallow frying

          In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some flour and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                     Knead together all the mentioned ingredients (except oil for frying) into a

                     tight dough with required quantity of water. Keep aside for 30 minutes.

                         Knead again for 1-2 minutes & divide the dough into equal portions. 

                   Roll out each portion into a thin chapatti by dusting some flour and stack 

                   them one over the other.

                   

                    Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle 

                    of some oil over it and around the edges.

                                 Serve hot with pickle or plain yoghurt.

   

Palak Thepla (Spinach Flat Bread)

          Thepla (Flat bread) is a sumptuous breakfast. So this is my version of the very popular Gujarati style Methi Thepla. Here, I substituted with some chopped spinach leaves. So a little variation, here and there I guess, adds a punch to your palate. 

          It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. It is best relished with some pickle, yoghurt and some green chilies if preferred. So check out the step by step pictorial recipe to prepare it.

          Theplas are generally flat bread made with a combination of wheat and gram flour. It is kneaded with an assortment of spices and shallow fried to perfection. 

          As greens are loaded with many nutrients, the use of it in any manner is very beneficial to our health. So get going and dish out these amazing theplas for a nice comfort breakfast or snack. 

          They can be prepared in bulk and frozen for later use. To retain its health benefits, I fried them in olive oil. 

• 1 cup atta (wheat flour)
• 1/4 cup besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup spinach leaves, chopped
• olive oil for shallow frying

           In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some Atta and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                 Knead all the mentioned ingredients (except oil for frying) into a tight dough
                 with required quantity of water. Keep aside for 30 minutes.

                 Knead again for 1-2 minutes & divide dough into equal portions. Roll out 
                 each portion into a thin chapatti by dusting some Atta.

                  Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle of 
                  some oil over it & around the edges. 

                                  Serve hot with pickle or plain yoghurt.

Dhania Thepla (Coriander Leaves Thepla/ Flat Bread - Gujarati Style)

          This is my version of the popular Methi Thepla from the region of Gujarat. Here, I substituted with some chopped coriander leaves. Theplas are generally flat bread made with a combination of wheat and gram  flour. It is kneaded with an assortment of spices and shallow fried to perfection.  An appropriate accompaniment when travelling. It is best relished with some pickle and some green chilies if preferred.

• 1 cup atta (wheat flour)
• 1/2 cup besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 4 tbsp. yoghurt
• 3 tbsp. oil
• 3/4 cup packed coriander leaves, chopped
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• oil for shallow frying

          In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti with the help of some atta and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas one at a time on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle, any chutney or plain yoghurt.

Spring Onion & Coriander Stem Thepla (Gujerati Cuisine)

     

           This is similar to Methi Thepla, a very popular Gujarati snack. Here I experimented with spring onion and coriander roots. They turned out absolutely delicious. They can be prepared in bulk and frozen for later use. To retain its health benefits, I fried them in olive oil. A light breakfast item, it can be had with pickles, butter or yoghurt.

• 1 cup atta (whole wheat flour)
• 1/4 cup besan (chickpea flour)
• 1 cup spring onion, finely chopped 
• 1/4 cup coriander stem, finely chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. ginger-green chilies paste
• pinch of asafoetida (hing)
• 2 tbsp. oil
• 1/2 tsp. cumin powder
• 1/4 tsp. baking soda
• olive oil to shallow fry

          Combine all the ingredients, except oil to fry. Knead into a dough with the help of water. Leave aside for 15 minutes.

          Divide the dough into equal portions. Roll out each portion into a circle and keep aside. Roll out the rest of the dough in the same way.

          Heat a tawa / griddle. Roast one thepla at a time for few seconds. Then flip over and smear with a little oil. Flip over again and smear the other side too with oil.

          Fry till light golden brown in color. Roast the rest of the theplas in the same manner. Serve, hot, with pickles or yoghurt.