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Meetha Thepla is one of the most popular Gujarati flatbreads, infused with the natural sweetness of jaggery (gud). Its combination of wholesome whole wheat and the inherent sweetness of jaggery makes it a favorite in Indian households. I also offer an instant chili pickle, which is a little spicy and packed with flavor. It wonderfully complements the taste of Meetha Thepla, gathiya, or rotis. This combination is typically served for breakfast or lunch and is also a great option for travel.
I share the perfect ingredient ratio and a few fail-proof tips that will help you make soft meetha thepla or sweet thepla on your first attempt.
The key to making meetha thepla ย and marcha nu athanu (chilli pickle) at home are
For meetha thepla
- Firstly, I dissolved jaggery in warm water to create a syrup and then mixed it with whole wheat flour using a rolling pin to form a dough. This technique helps to make soft thepla.
- Secondly, I made thepla dough using whole wheat flour (atta), jaggery, ghee (clarified butter), and water. I also added sesame seeds, fennel seed powder, and cardamom to enhance the flavor.
- Lastly, I rolled thepla into a medium thickness and roasted it on medium flame until it became slightly brown on both sides.
For marcha nu athanu (chilli pickle)
- Firstly, try to get fresh and tender green chilies for such pickle recipes. Also, cut the chilies into medium-sized pieces.
- The spice mix used in the pickle can be employed for other vegetable-based stuffed pickles. My personal recommendation is “Gajar-marcha nu athanu,” but you may choose as per your preference.
- When the chilies are rested and aged, the taste of the pickle improves. Hence, once the stuffing is done, store it for a minimum of 1-2 days before using it.
- Lastly, store the green chili pickle in an airtight glass jar. It will stay good for 1 month in the refrigerator.
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Recipe videoย
Meetha thepla recipe | sweet thepla recipe | Gujarati thepla recipe
Ingredients
For meetha thepla
- 1 cup jaggery
- 1 cup water or as required
- 1 tbsp sesame seeds
- 1 tsp fennel seeds powder
- ยผ tsp cardamom powder
- 2 cup wheat flour
- Ghee for roasting
For marcha nu athanu (chilli pickle)
- 200 grm green chilli
- 3 tbsp split mustard seeds - rai na kuria
- 1 tbsp split methi seeds - methi na kuria
- 2 tbsp fennel seeds
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp asafetida - hing
- ยฝ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder - optional
- 1 tbsp salt
- 1/3 cup or 80 ml peanut oil
- 2 tbsp lemon juice
Instructions
Making meetha thepla
- In a pan, add jaggery (gud) and water. Mix well until the jaggery is completely melted.
- Next, add sesame seeds, fennel seed powder, and cardamom powder. Mix thoroughly.
- When the jaggery water starts to boil, reduce the flame and add wheat flour. Mix well using a rolling pin. (Refer to the video for guidance.)
- Turn off the gas, cover, and steam the dough for 2 minutes.
- Now, transfer the flour mixture to a large pan and knead it into a smooth dough. The dough should be soft and smooth. If it doesn't bind properly, you can add a little hot water.
- Pinch off a medium-sized ball of dough, roll it, and flatten it.
- Dust it with some dry wheat flour and roll it into a medium-thick circle, similar to a thepla.
- Heat a tawa and place the rolled thepla on it. Cook for about a minute.
- Once the base is partially cooked, flip the methi thepla, brush it with ghee, and press it slightly.
- Serve the meetha or gud thepla with pickle.
Making marcha nu athanu (chilli pickle)
- Wash and dry the chilies, then cut them into medium-sized pieces.
- In a pan, add fennel seeds, cumin seeds, coriander seeds, split mustard seeds, and split methi seeds. Roast them over low flame.
- Allow the roasted spices to cool down, then crush them into a coarse powder. Do not grind them into a fine powder.
- Add the ground powder to a mixing bowl, along with asafoetida and turmeric powder.
- Heat the oil and let it cool down slightly. Add it to the mixing bowl and cover with a plate for 1-2 minutes.
- Then, add Kashmiri red chili powder and salt. Mix well.
- Add the chili pieces and ensure the masala coats the chilies properly.
- Finally, add lemon juice and mix well.
- Store the "marcha nu athanu" in an airtight container. It will stay good for 15 days in the refrigerator.
Notes
- Chop the jaggery so that it will easily melt in water.
- The proportion of water and jaggery should be equal.
- Gradually add flour and mix it with a rolling pin.
- Switch off the gas and cook the flour for 1-2 minutes until it steams.
- When the flour is slightly hot, combine it and make it smooth.
- Roll the thepla into a medium-thick, round shape.
- Roast the meetha thepla over medium flame; do not roast it on high flame.
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