Recipe for Achari Butter Garlic Theplas
Recipe for Achari Butter Garlic Theplas
Thepla is a Popular Gujarathi snack. It is so simple yet so delicious. More than passing off as just a snack, for Gujaratis, Thepla is more of an Emotion just like Pao is for us Goans!Being born and raised in Bombay has been a blessing in more ways than one. Growing up among and alongside multi-state cuisines, multi-lingual friends, diverse communities, etc. is something that we Bombay buggers can highly boast about! At home, our family enjoys a fair deal of Gujarati snacks like Dhokla, Khakra, Fafda, Handvi, Thepla, etc. for Evening Tea! During our school days, when I would see my Gujju classmates eating thepla and pickle, I would wonder how is it possible to just eat Roti and pickle and when I was offered it and I would try it out, OMG! I don’t know what it is that is so exciting but it is bloody damn exciting! In Mumbai, Theplas are so easily available at various stores in packets but here in Dubai, you have no choice but to make it at home.I usually make simple Theplas. But, this time I was making this to tease my college friend Joyce D’souza who I had told I was half Gujarati and she believed it for years! Hahaha! Since she is as Crazy and Hatke like me, I wanted to do something hatke to the Theplas too and made ACHARI BUTTER GARLICTHEPLAS and they turned out Yum! Here’s my recipe!
Servings 12 pcs
Ingredients
- 2 Cups Whole Wheat Flour
- 1 Cup Fresh Methi(Fenugreek) Leaves – Chopped Fine
- ¼ Cup Fresh Coriander Leaves – Chopped Fine
- ½ Tspn Turmeric Powder
- 1 Tspn Kashmiri Chilly Powder
- 1.5 Tspn CorianderSeed Powder
- ½ Tspn Cumin Seeds
- 1 Tbspn Ghee
- 1/4 Tspn Ajwain – Carom(optional)
- 1.5 Tbspn Indian Pickle (I’ve used mixed pickle)
- Approx ½ Cup Roomtemperature water
- ¼ Cup Garlic Butter(or you can finely chop 3-4 cloves garlicand add it to 1.5 Tbspn melted butter)
Instructions
Method for Washing the Methi and Cutting the Methi
- We Use the Big Sized Methi for theplas and we use only the leaves. Cut the roots off the Methi and separate the leaves
- Submerge the leaves into waterNote: Methi, since it’s grown on the ground, tends to holdon to a lot of Mud. Hence it has to be washed thouroughly and there should beno traces of Mud on the leaves or else while eating, it will completelyput you off.
- Wash the Methi and transfer it into another Bowl full ofwater. Discard the water from Bowl No. 1 and replace it with fresh water.Note: you will notice a lot of mud in Bowl No. 1
- Then wash the Methi in bowl No. 2 and transfer it back intobowl no.1 filled with waterNote: Continue washing the methi in the same process untilthere is absolutely no trace of Mud in the water
- Then, cut the Methi as shown in the pic. They don’t have tobe perfect cuts, just random
Follow these steps to make the Theplas
- Mix all the Ingredients, except water and garlic butter, in a BowlNote: Here you have two options1) Add the Garlic Butter/Chopped garlic and butter in the dough2) Smear the Garlic Butter once the theplas are readyI smear it over the Theplas once ready
- Add water little by little and bring it all together and knead it into a soft dough. Cover the dough and let it rest for 10-15 minutes
- After the resting time, make medium sized balls out of the dough
- Rollout and flatten the dough balls into thin circle shapes about 5 inch wide, on a lightly floured surface
- Heat a Chapati Pan on Medium heat and when the pan becomes hot, add one rolled out Thepla
- As soon as you see bubbles forming, flip the Thepla to the other side with the help of a flat spoonTurn the Thepla and roast it on both sides, until doneNote:- Do Not apply ghee or oil on the Thepla in the panDo not wait until the Thepla turns too darkYou have to be quick or else the Thepla will get burnt
- Transfer the Thepla into a Cassarole/Hot Case and With the help of a Silicone Brush or a spoon, smear some Garlic butter all over the Thepla and immediately put the lid onNote: You can also add ghee instead, if you wishNote:-The process of applying Ghee/Butter, after the Thepla is ready and keeping the casserole closed, helps keep the Thepla soft. If the ghee is added while frying, the Thepla tends to turn a little hard and chewy.If you don’t have a Casserole, you can use a plate and ahollow lid
- Follow these steps and similarly fry all the Theplas and Open the Casserole only when you're going to consume the Theplas. While eating, you can roll the theplas and dip it in some more Garlic butter. I enjoyed eating it that way! Yummm! Enjoy these Soft and Delicious Theplas when they'renice and Hot, either with some Pickle or just plain! I bet you won't be able toeat just one!
