Methi Thepla

Methi Thepla is a staple in Gujarati cuisine. Made from fresh fenugreek leaves (methi) and a flour base, this snack hailing from the state of Gujarat is enjoyed all across India. I decided to make thepla for the first time to see how different it is from a paratha (being a Punjabi, that was my comparison point). From my experience the difference lies in the technique and some added sugar. Nonetheless this turned out to be quite soft, full of flavour and something I would definitely make again.

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Total cook time: 1 hour

Servings: 10 theplas

Ingredients

  • 1 cup fenugreek leaves (finely chopped)
  • 120 gms whole wheat flour
  • 1 tbsp gram flour (besan)
  • 1 tbsp sorghum wheat (jowar) lour (if you do not have this, you can add 2 tbsp of gram flour instead)
  • 2 tbsp full fat yogurt
  • 1 tbsp white sesame seeds
  • 1 tbsp oil for dough + 1 tsp oil to cool each thepla
  • 3/4 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp coriander seed powder
  • 3/4 tsp red chilli powder
  • 3/4 tsp sugar
  • 1 tsp salt or to taste
  • 7-8 tbsp water or as required to form a soft dough

Method

  1. In a bowl, mix the whole wheat flour, gram flour and sorghum wheat flour.
  2. Add the spices to the dry mix: turmeric powder, salt, sugar, cumin powder, coriander seed powder and red chilli powder.
  3. Add the finely chopped fenugreek leaves to the mix and mix.

4. Add the yogurt and mix.

5. Next, add water 1 tbsp at a time until you form a soft dough. I used about 8 tbsp but it varies with the brand of flour used.

6. Knead the dough for 5 minutes.

6. Add tbsp of oil to the dough and knead.

7. Rest the dough for 10-15 minutes covering it with a damp cloth.

8. Pinch out a ball-sized dough and dust it with flour. At this point you also pre-heat the tawa you will cook the thepla on.

9. Roll the dough about 5-6 inches in diameter.

10. On a pre-heated tawa, place the rolled dough.

11. Once the base is semi-cooked (this should take about 15-20 seconds if the tawa is pre-heated properly), add a tsp of oil on the top side and flip over.

12. Keep flipping until the thepla is cooked well on both sides. It will have the black circles evenly appearing on both sides (see last image below).

13. Repeat the process until all theplas are made.

14. Enjoy with your favourite pickle, yogurt or on its own!

Hope you enjoy this!

Payal

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