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2 Types of Thepla

  • Published On July 29, 2021
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    10 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

2 Types of Thepla are the perfect breakfast dishes.

2 Types of Thepla includes two different dishes. Both are the famous Gujarati theplas, one of them is the methi thepla. While, the second one is the lauki thepla. Lauki thepla is a wonderful way of introducing lauki/gheeya in kids diet. The main ingredients for both the dishes are whole wheat flour, lauki and methi. While making the lauki thepla, adding the besan gives a nice texture to the dish. Adding the spices like carom seeds, sesame seeds, red chili powder, coriander seeds & cumin seeds powder, ginger-green chili paste makes it palatable and flavorful. With the easy to follow tips & suggestions, you can make your own batch of theplas. So, try this recipe and let us know your feedback in the comment section.

This recipe was prepared by a lovely Mom – Shveta Sheth.

Tips and Suggestions by Mom Chef:-

  • The gheeya/bottle gourd should be freshly grated for making the thepla or it will turn black in color.
  • In place of ginger-green chili paste, grated ginger can be added.
  • It is recommended to use iron tava while making the theplas.
  • For methi thepla, the methi leaves should be washed and then chopped.
  • The dough of the methi thepla should be rested for 15 to 20 minutes so that the thepla becomes soft.
  • If a thin rolling pin is used, the thepla becomes thin.
  • Using more oil while cooking the thepla, increases it’s shelf life.

For more such exciting recipes like 2 Types of Thepla, please click on the following links:

  1. Mumbai Special Sandwich
  2. Gatte Ki Sabzi – Rajasthani Special
  3. Managalore Buns | Banana Buns

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Ingredients

  • FOR GHEEYA/LAUKI THEPLA:
  • Whole wheat flour/Gehun atta - 1 cup
  • Bottle gourd/Gheeya/Lauki - 1/2 cup grated
  • Gram flour/Besan - 1 tablespoon
  • Carom seeds/Ajwain - to taste
  • Sesame seeds/Til - to taste
  • Coriander leaves - chopped as required
  • Salt - to taste
  • Red chili powder/Lal mirch powder - 1/4 to 1/2 teaspoon
  • Turmeric powder/Haldi powder - 1/4 teaspoon
  • Coriander seeds-Cumin seeds powder - 1/2 teaspoon
  • Green chili-ginger paste/Hari mirch-Adrak paste - 1/2 teaspoon
  • Oil - as required
  • Water - as required
  • FOR METHI THEPLA:
  • Whole wheat flour/Gehun atta - 1 cup
  • Sesame seeds/Til - to taste
  • Green chili-ginger paste/Hari mirch-Adrak paste - 1/4 to 1/2 teaspoon
  • Fenugreek leaves/Methi - 1/2 cup chopped
  • Salt - to taste
  • Red chili power/Lal mirch powder - to taste
  • Turmeric powder/Haldi powder - 1/4 teaspoon
  • Coriander seeds-Cumin seeds powder - 1/4 to 1/2 teaspoon
  • Oil - as required
  • Water - as required

Instructions

  1. FOR MAKING GHEEYA/LAUKI THEPLA:
  2. Take a bowl, add whole wheat flour, grated gheeya, and besan. Rub the carom seeds in palms and then add them.
  3. Then, put the sesame seeds, coriander leaves, salt to taste, red chilli powder, turmeric powder, coriander seed-cumin seed powder, ginger-green chilli paste and 1 tablespoon oil.
  4. Add water and knead a dough of medium consistency. Apply oil on palms, knead it and keep it ready.
  5. Take a small portion of the dough. Roll it with light hands to make a thin thepla. Heat the tava on low flame. Place the thepla on the tava, and turn the flame to high.
  6. Roast it from one side. Flip it and apply 1 to 2 teaspoon of oil. As it roasts from the other side, flip it again and apply oil. Press from all the sides with the spatula.
  7. Cook from both the sides. Take it out on a plate and turn the flame from high to low.
  8. FOR MAKING METHI THEPLA:
  9. In a bowl, add whole wheat flour, sesame seeds, green chili-ginger paste, chopped methi leaves, salt to taste, and red chili powder.
  10. Then, add turmeric powder, coriander seed-cumin seed powder, and 1 tablespoon of oil. Add water and knead a dough of medium consistency.
  11. Take a small portion from the dough. Roll with light hands to make a thepla. Place it on the tava. Turn the flame to high. Roast from one side.
  12. Flip and apply 1 to 2 teaspoon of oil. Flip again, apply oil and press lightly on all the sides with the spatula. Cook from both the sides. Take it out on a plate.
  13. The 2 Types of Thepla are ready to be served.
  • Servings : 4 to 5
  • Ready in : 15 minutes
  • Special Category : Healthy Food
  • Recipe Type : Breakfast

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About Chef

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Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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