Lilu Lasan Methi Na Thepla is a unique, winter special Gujarati dish with an absolutely delicious flavour. These Theplas are made using the fresh green garlic and fenugreek leaves which are available in abundance in the winters. Winter season is my favourite in general not only due to the pleasant climate we get to experience only then, but also due to the availability of unique fresh green vegetables!
Once again my interest in learning and trying out new traditional dishes lead me to this dish. Got the recipe and also the Theplas for tasting from the same Gujarati friend who taught me the delicious Surti Undhiyu! The combination of fenugreek, garlic and the garlic stalks with curds and jaggery make the theplas taste unique and irresistible!
For some more delicious dishes, do take a look at the following recipes too…
Prep Time : 30 min
Cooking Time : 2 min/Thepla
Serves : 14 Theplas
Cup Used : 200 ml
- 2 cups Whole Wheat Flour
- 3 tbs Gram Flour (Besan)
- 1 cup Chopped Fenugreek Leaves (Methi)
- 1 cup Finely Chopped Green Garlic Stalks (Obtained from a 100 gm bunch)
- 4 tbs Sesame Seeds (Til)
- 1/2 tsp Turmeric Powder
- 2 tsp Red Chilli Powder…. To be adjusted as per preference
- 3 tbs Grated Jaggery
- 1/2 to 3/4 cup Slightly Sour Homemade Curds (Or As Required)
- 4 tbs Oil
- Salt To Taste
To Be Ground To A Paste :
- 1/3 cup Green Garlic Cloves (Obtained from a 100 gm bunch)
- 20 Large Dry Garlic Cloves
- 6 Spicy Green Chillies…. To be adjusted as per preference
- To make the Lilu Lasan Methi Na Thepla, first discard the roots and thick stalks of the fenugreek leaves, whilst retaining the tender one’s alongwith it’s leaves.
- Similarly, discard the roots of the green garlic and separate it’s green stalks
- Wash all these veggies separately and drain.
- Next, grind together all the garlic cloves and the green chillies and finely chop the methi leaves and the green garlic stalks.
- Mix well the grated jaggery with the curds and set aside.
- Assemble this curd mixture, chopped greens, garlic chilli paste and all the other above mentioned ingredients in a mixing bowl.
- Knead into a semi soft dough and set aside for a while.
- For the purpose, it is advisable to use only curds and not water.
- Divide the dough into 14 equal parts and roll out into circular discs of approx 7″ diameter each, using whole wheat flour for dusting.
- The rolled out theplas should be basically on the thinner side in thickness.
- Roast on a hot griddle, fist on a slightly low flame till tiny bubbles appear on the top surface.
- Smear some ghee and flip. Roast this flipped side on high flame.
- When brown spots appear on the lower side, which indicates that it is cooked, smear some ghee on the top half cooked surface and flip again.
- Roast on high flame, applying pressure on the edges with a spatula till the flipped side is roasted.
- Transfer onto a plate and smear some more ghee on the top.
- Serve these absolutely delicious and nutritious Lilu Lasan Methi Na Thepla with some Kothimbir Pudina Chatni (Corriander Mint Chutney) or Kairiche Aambat Goad Lonche (Sweet And Sour Raw Mango Pickle) and Vadwaani Marchaa Na Athaanu by the side.
The overall taste of these Theplas should be sweet, sour, spicy and a bit garlicky (all the flavours should be on the higher side. In case more spicy taste is preferred, then the quantity of red chilli powder has to be increased.
After winters, when the fresh green garlic becomes unavailable, the quantity of the dry garlic should be increased accordingly.