Butter Bean Theplas by @yourgujaratimum

35 min

12 servings

🌾

480 ml

Chapatti whole wheat flour

🫘

300 g

Butter beans

🌶️

1 tsp

Chilli paste

🫗

2 tbsp

Oil

🧂

2 tsp

Salt

🫙

1 tsp

Turmeric powder

🌱

60 ml

Sesame seeds

🌿

1 bunch

Fresh fenugreek leaves

💧

50 ml

Hot water

🫘

50 ml

Butter bean liquid

🥣

Yogurt

🥒

Pickle

🥣

Chutney

  1. Combine
    • Chapatti whole wheat flour
    • Salt
    • Sesame seeds

    In a large bowl, combine the flour, salt, turmeric powder and sesame seeds and mix well.

  2. Add
    • Oil
    • Chapatti whole wheat flour
    • Salt

    Add the oil and rub it into the flour mixture.

  3. Pour
    • Chapatti whole wheat flour
    • Butter beans
    • Salt

    Move the flour mixture to the side, pour in the drained butter beans on the other side, mash down with a fork and mix thoroughly.

  4. Stir
    • Chilli paste
    • Fresh fenugreek leaves

    Stir in the chilli paste, followed by the chopped fenugreek leaves, and mix until evenly combined.

  5. Add
    • Butter bean liquid
    • Hot water

    Gradually add the butter bean liquid and hot water, mixing as you go, until a soft dough forms.

  6. Cover

    Cover and let the dough rest for a few minutes.

  7. Divide

    Divide the dough into small portions and roll each into a thin flatbread.

  8. Heat

    Heat a skillet over medium-high heat and place a rolled thepla onto the hot skillet.

  9. Flip
    • Oil

    After about 10 seconds, flip it, lightly spread oil on the cooked side, then flip again and apply oil to the other side.

  10. Cook

    Cook, flipping a few times, until both sides are golden and cooked through.

  11. Place

    Remove and place on a plate.

Butter Bean Theplas by @yourgujaratimum

35 min

12 servings

🌾

480 ml

Chapatti whole wheat flour

🫘

300 g

Butter beans

🌶️

1 tsp

Chilli paste

🫗

2 tbsp

Oil

🧂

2 tsp

Salt

🫙

1 tsp

Turmeric powder

🌱

60 ml

Sesame seeds

🌿

1 bunch

Fresh fenugreek leaves

💧

50 ml

Hot water

🫘

50 ml

Butter bean liquid

🥣

Yogurt

🥒

Pickle

🥣

Chutney

Preparation Steps

  1. Step 1/11

    In a large bowl, combine the flour, salt, turmeric powder and sesame seeds and mix well.

    🌾Chapatti whole wheat flour
    🧂Salt
    🫙Turmeric powder
    🌱Sesame seeds
    🥣Bowl

  2. Step 2/11

    Add the oil and rub it into the flour mixture.

    🫗Oil
    🌾Chapatti whole wheat flour
    🥣Bowl

  3. Step 3/11

    Move the flour mixture to the side, pour in the drained butter beans on the other side, mash down with a fork and mix thoroughly.

    🌾Chapatti whole wheat flour
    🫘Butter beans
    🥣Bowl
    🍴Fork

  4. Step 4/11

    Stir in the chilli paste, followed by the chopped fenugreek leaves, and mix until evenly combined.

    🌶️Chilli paste
    🌿Fresh fenugreek leaves
    🥣Bowl

  5. Step 5/11

    Gradually add the butter bean liquid and hot water, mixing as you go, until a soft dough forms.

    🫘Butter bean liquid
    💧Hot water
    🥣Bowl

  6. Step 6/11

    Cover and let the dough rest for a few minutes.

    🥣Bowl

  7. Step 7/11

    Divide the dough into small portions and roll each into a thin flatbread.

    🥖Rolling pin

  8. Step 8/11

    Heat a skillet over medium-high heat and place a rolled thepla onto the hot skillet.

  9. Step 9/11

    After about 10 seconds, flip it, lightly spread oil on the cooked side, then flip again and apply oil to the other side.

    🫗Oil

  10. Step 10/11

    Cook, flipping a few times, until both sides are golden and cooked through.

  11. Step 11/11

    Remove and place on a plate.

    🍽️Plate

Composition

Ingredients

Types

Grains, Legumes, Condiments, Spices, Fats and Oils, Seeds, Vegetables, Herbs, Water, Dairy

Ingredients

Chapatti whole wheat flour, Butter beans, Chilli paste, Oil, Salt, Turmeric powder, Sesame seeds, Fresh fenugreek leaves, Hot water, Butter bean liquid, Yogurt, Pickle, Chutney

Notes

Butter beans (drained), Chilli paste (homemade), Oil (plus extra for cooking), Fresh fenugreek leaves (small bunch, stems removed, finely chopped), Hot water (as needed), Yogurt (for serving, optional), Pickle (for serving, optional), Chutney (for serving, optional)

Allergens

Gluten, Sesame, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Pescatarian

Calories

180 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 28g, Fat: 5g, Fiber: 5g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 420mg, Iron: 2mg, Calcium: 60mg, Magnesium: 35mg, Potassium: 220mg

Vitamins

Vitamin A: 120IU, Vitamin K: 15mcg, Folate: 40mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Bowl, Fork, Rolling pin, Plate

Appliances

to inform

Type

Type

Type Of Dish

Bread, Main Course

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@yourgujaratimum

Origin

Cuisine

Indian

Geographic

India, Gujarat

Various

Aspect

Texture

Soft, Chewy

Flavors

Savory, Spiced, Earthy, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked theplas : 2-3 days (airtight container,refrigerate), cooked theplas : 1-2 months (freeze with parchment between layers,thaw and reheat on skillet), raw dough : 1 day (airtight container,refrigerate)