Post published on February 20, 2025 by vspiceroute

Last post modified on April 23, 2025 by vspiceroute

Jump to Recipe

 

Theplas that is a Gujarati staple food. We make variety of theplas but on my last trip to India, I learned crushed methi theplas from my faiba. She made these theplas and I was amazed how delicious it tasted. I have always tried chopped methi theplas but when crushed it gives it a beautiful green color and it gives a different flavor. I have made it little more healthier by adding Bajra flavor. These are wholesome and can be enjoyed for breakfast, lunch, snack or dinner. Enjoying these by themselves or with yogurt or pickle.  They will last for a whole week once stored correctly. 

Ingredients:

  • 1 bunch fresh methi (fenugreek) leaves

  • 2 green chilies

  • 2 tbsp yogurt

  • 1 cup whole wheat flour (ghau no lot)

  • 1 cup bajra flour (pearl millet flour)

  • ¼ tsp asafetida (hing)

  • ½ tsp turmeric powder

  • ½ tsp red chili powder

  • Salt to taste

  • 1 tbsp sesame seeds

  • Water as needed to knead

  • Oil for cooking

How to make Ghau Bajri na Crushed methi na thepla ?

These delicious and wholesome theplas combine the earthy flavors of bajra (pearl millet) and whole wheat with the aromatic freshness of crushed methi (fenugreek) leaves. Follow these step-by-step instructions for soft, flavorful theplas that are perfect for any meal of the day.

Step 1: Prepare the Methi Paste

  • Begin by separating fresh methi leaves from their stems. Discard the stems and retain only the tender leaves.

  • Rinse the methi leaves thoroughly to remove any dirt or residue.

  • Add the cleaned methi leaves to a blender or grinder.

  • Toss in a couple of green chilies (adjust to your spice preference) and a couple of tablespoons of yogurt.

  • Blend everything into a smooth, green paste. This step enhances both the color and the flavor of the theplas.

Step 2: Make the Dough

  • In a large, wide mixing bowl, combine 1 cup of whole wheat flour (ghau no lot) and 1 cup of bajra (pearl millet) flour.

  • Add ¼ teaspoon of asafetida (hing), ½ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste, and 1 tablespoon of sesame seeds.

  • Pour in the prepared methi-yogurt paste and start mixing.

  • Gradually add water, a little at a time, and knead into a soft, pliable dough. The dough should be firm yet smooth.

  • Cover and let the dough rest for 10–15 minutes. This helps the flours absorb moisture and makes rolling easier.

Step 3: Roll the Theplas

  • Once rested, divide the dough into equal portions and roll each into a smooth ball.

  • Dust your rolling surface with dry flour and gently roll out each ball into a medium-thin round.

  • You can roll and stack 4–5 theplas on a plate (with flour dusting in between) before cooking.

Step 4: Cook the Theplas

  • Heat a flat pan or tawa over medium-high heat.

  • Place one thepla on the hot pan and cook for a few seconds until small bubbles appear.

  • Flip it over and drizzle a small amount of oil around the edges and on top.

  • Cook both sides evenly, flipping a couple of times until golden brown spots appear and the thepla is cooked through.

  • Repeat with the remaining theplas, adjusting the heat as needed.

Step 5: Serve and Enjoy

  • Stack the cooked theplas and serve them warm.

  • These pair beautifully with plain yogurt, pickle, or a dollop of ghee.

  • They also make a great travel or lunchbox item since they stay fresh for several days when stored properly.

Storage:

  • Let the theplas cool completely before storing.

  • Stack them with a piece of parchment paper in between each to prevent sticking.

  • Store in an airtight container in the refrigerator for up to 7 days.

  • For longer storage, wrap individually in foil or plastic wrap and freeze for up to 1 month. Reheat on a pan or in the microwave before serving.

Serving Suggestions:

  • Serve warm with plain yogurt or a dollop of ghee.

  • Pair with your favorite pickle or chutney for added zing.

  • Pack in lunchboxes with a small container of curd or achar—makes for a wholesome meal on the go.

  • Enjoy with a cup of chai for a comforting snack.

Expert Tips:

  • Crushing methi instead of chopping gives the theplas a smoother texture and deeper green color.

  • Use fresh methi for best flavor, but frozen can be used in a pinch.

  • Add a spoonful of ghee or butter on top while serving for extra richness.

  • Roll the theplas medium-thin to ensure even cooking and softness.

  • Let the dough rest for 10–15 minutes to make it easier to roll and enhance the flavor.

Ghau Bajri na crushed methi na thepla

Ghau Bahri na crushed methi na thepla are wholesome and so healthy. They are a perfect snack when you are traveling or you can even enjoy them for breakfast, lunch or dinner. These are so delicious and you will love this method of making these theplas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Breakfast, Brunch, Dinner, lunch, Main Course, Snack
Cuisine gujarati, gujarati food, healthy snack, homemade, jain, jain food
Servings 12 theplas

Ingredients
  

  • 1 cup whole wheat flour
  • 1/2 cup Bajra flour
  • 1 cup methi leaves
  • 1 tablespoon yogurt
  • Salt as needed
  • 2-3 green chilies
  • 1/2 cup warm water as needed to bind the dough
  • 1/4 tsp turmeric powder
  • 1/2 cup olive oil
  • 1 pinch asafetida powder
  • 1 tsp red chili powder
  • 1 tablespoon sesame seeds

Instructions
 

  • Separate the Methi leaves from the stems
  • Wash the Methi leaves and add it to grinder
  • Add green chilies to the grinder along with yogurt and make a fine paste
  • In a large flat bowl take whole wheat flour and bajra flour
  • Add asafetida powder, turmeric powder, red chili powder, salt, sesame seeds
  • Then add the Methi yogurt mixture
  • Add water as needed to bind a soft dough
  • Let it sit for 10-15 minutes
  • Then start rolling the dough using dry flour
  • You can stack 4-5 of rolled theplas before cooking them
  • Cook them on a flat pan using generous amount of oil on both sides on medium to high heat, flip them quickly
  • Stack them and serve it along with yogurt and pickle
  • You can store these for later or even pack them for school lunch
Keyword bajra na thepla, bhaji na thepla, bhat na dhebra, gujarati thepla, methi na thepla, thepla, thepla ideas, thepla lover, theplas