How To Make

Methi Thepla

Recipe With Khapli Atta To Pack For Lunchboxes

Wondering what to pack in your family's or kids' lunch boxes that won't get soggy is a common dilemma. The thepla is a perfect solution. Thepla is a soft, easily foldable Indian flatbread from Gujarati cuisine and is also common among the Jain community. Its dough includes fenugreek leaves that provide a slight bitterness, everyday spices that balance it, wheat flour, and gram Flour (sometimes millet flour). You can serve it with simple chutney or a pickle, making it the best option for an anytime meal and lunchboxes.

While making the thepla recipe using Aashirvaad Chakki Khapli Atta, you are nourishing the lunchbox with the richness of a heritage grain that has been part of Indian cuisine for centuries. This khapli Wheat flour makes the thepla easy to digest and adds a nutty fragrance to the recipe. Additionally, this flour undergoes 40+ quality checks before it gets delivered to your home. The best part of this flour is that it has 30% more protein than regular wheat flour, making it the best flour to use if you are a fitness enthusiast and want something healthy in your lunchbox.. 

In a mixing bowl, combine Aashirvaad Chakki Khapli Atta with gram flour or any other millet flour you want. Add the spice powder, ginger, and green chilli, and season with salt to taste. Then add chopped fenugreek leaves and curd. Now mix everything together and knead into a soft, smooth dough. If your dough starts to feel sticky, add some khapli flour and knead it again until it reaches the perfect consistency. 

Once the dough is properly kneaded, divide it into lemon-sized balls. Dust the rolling area with some khapli flour (do not use too much, as it can make the thepla dry). Place the dough balls and start rolling. Roll it into a thin thepla using a rolling pin(just like round roti). Make sure to incorporate finely chopped fenugreek leaves; otherwise, the dough may tear while rolling. Here, your thepla is ready to be cooked.

Heat a tawa or a skillet, then place the rolled and flattened dough on it. Cook for a minute until it turns slightly golden. Use a spatula to flip and cook the other side. Apply oil lightly on the top of the thepla and flip again. Repeat the process for the other side, too. Make sure to use a good amount of oil so that they remain soft. Keep flipping, pressing both sides until the flatbread turns dark golden brown. Cook all the remaining thepla one by one.

Serve it the same way it is traditionally served, as is usually done in Gujarati households. For lunch, you can pack this methi thepla recipe with condiments like plain curd, mango chunda, garlic chutney or mango pickle. This methi recipe goes best with the sweetness of the mango. Also, if you want to enjoy it for breakfast and as an evening snack, you can pair it with a hot cup of masala chai or filter coffee. 

Theplas are endlessly varied, and anyone who gets bored with the methi thepla recipe can try these endless variations. You can make thepla with mashed potatoes, garlic, and mixed vegetables. Otherwise, you can also make gajar thepla, mooli thepla, til thepla, ajwain thepla, palak thepla and jeera thepla. However, it all depends on your taste and which variety you will relish. All these varieties give unique and tasty flavours.

Be it a long train journey or a short road trip to a favourite destination, theplas are renowned as a travel-friendly snack for their portability and simplicity. The addition of Aashirvaad Chakki Khapli Atta does not mean you have to compromise your health while travelling. However, curd in the recipe lessens its shelf life; you can simply replace it with water and store your theplas in airtight containers at room temperature.