Tuesday, April 21, 2015

Methi nu thepla- Fenugreek flat bread


The thepla is a quintessential Gujarati dish. This flat bread can be a part of the regular meal or a snack. The theplas are great for lunch boxes or for picnics as well. Now aren't theplas versatile?


Unlike the Parathas, the theplas are not thick and they don't come with a stuffing. In methi nu thepla, The fenugreek leaves and the spices are mixed along with flours to make a firm dough. The use of the robust herbs and the spices makes this flat bread extremely flavorful and aromatic. 



The recipe of thepla has many versions. But this recipe was given to me by a Gujarati lady who owns a sweet shop. Apart from the mind boggling varieties of sweets she also sells savory snacks like dhoklas, kachoris and theplas. Although I love the kaju katlis and dhoklas she has to offer, it is the theplas that I am slightly partial to. The theplas she makes are barely 4" in diameter but they are soft and melts in the mouth. They are so delicious that I couldn't help but ask her for the recipe. And she gave it out. Just like that. Isn't that sweet? 



These aromatic flat breads are a favorite with Both S and Purvi and that in itself makes me happy. Since these flat breads are filled with nutrient rich ingredients, I can be assured of wholesome goodness on my table.


Methi nu thepla recipe:
Preparation time: 10min+resting time
Cooking time- 15mins
Makes- approximately 8-10 theplas

Ingredients:
Whole wheat flour- 2cups+more for dusting
Gram flour or besan- 1tbsp*(see notes)
Finely chopped Fenugreek leaves- 1/2 cup
Finely chopped coriander leaves- 1tbsp (optional)
Yogurt- 2tbsp
Turmeric powder- 1/4tsp
Red chili powder- 1/2tsp
Salt to taste
Asafetida- a large pinch
Oil for the dough- 2tbsp
Ghee or oil to shallow fry the thepla- as required

Method:

  • In a large bowl, combine all the ingredients from whole wheat flour to asafetida and mix well.
  • Add water little by little knead into a firm dough. Smear the 2tbsps of oil over the dough. Cover and set aside to rest for 30min.
  • Divide the dough into 8-10 portions and roll each portion into 6-7" diameter circle using wheat flour for dusting.
  • Heat a girdle and place it on the girdle. After a few seconds, you will see small bulges appear on the thepla. At this point, Smear some ghee or oil and flip the thepla using a spatula. Smear some ghee or oil on the flipped side and cook till brown spots appear on both sides.
  • Repeat the process with the rest of the dough. These theplas can be enjoyed as is or it can be served with mango pickle and curds. 
Note:
  • The consistency of the dough should be a little firmer than the phulka or chapati dough.
  • I have used the gram flour in the recipe. But you can exclude the same if you are not consuming the theplas right away.
  • Using ghee to shallow fry increases the tastes as well the shelf life of the theplas.

1 comment :

  1. I love thepla's... You have given them an absolute makeover with your presentation and photography 👍

    ReplyDelete

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