From our kitchen
Thepla with SWAD Pickle
Soft methi theplas rolled thin, roasted golden on the tawa and served with gorkeri pickle.
Made with
SWAD Pickles
From flagship Gujarati mango pickle to Andhra avakaya, Punjabi pachranga and rare specialities like kerda and gunda — 22 authentic achar recipes cured the traditional way and produced at export scale in Bardoli, Gujarat. Retail 200g jars to 5kg institutional packs, including a premium olive-oil range.
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At a glance
- Servings: 2–3 servings
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Difficulty: Easy
What you need
Ingredients
- Wheat flour – 2 cups
- Fresh methi leaves (chopped) – 1 cup
- Green chilli (chopped) – 1
- Ginger paste – 1 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Ajwain – ½ tsp
- Salt – to taste
- Oil – 2 tbsp (for dough + roasting)
- SWAD Gorkeri Pickle – for serving
Method
How to make it
Mix flour, methi, spices, salt, ginger, chilli, and oil. Knead soft dough with water.
Divide dough, roll into small theplas.
Cook on hot tawa with little oil till golden spots appear on both sides.
Serve hot theplas with SWAD Gorkeri Pickle.