Methi Thepla
Recipe GLPR5dfe5705094e6d
Gujarati methi na thepla is a thin, spiced flatbread infused with fresh fenugreek leaves and aromatic spices. These savory unleavened breads are pan-fried until golden and crispy, with a tender interior. Traditionally served as a side dish with yogurt and pickles, methi thepla is a nutritious and flavorful staple of Gujarati cuisine. Each batch yields 12 warm, delicious theplas perfect for lunch or dinner.
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Ingredients
2 cups Whole wheat flour (atta)
¾ cup Fresh fenugreek leaves (methi), plucked, washed and chopped
2 small Green chilies, finely chopped
1 teaspoon Ginger paste
1 teaspoon Red chili powder
1½ teaspoon Coriander powder
1 teaspoon Cumin powder
¼ teaspoon Turmeric powder
½ teaspoon Carom seeds (ajwain), optional
Salt, to taste
3 tablespoons Oil, plus more for frying
½ cup Warm water
Directions
In a large mixing bowl, combine the whole wheat flour with red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds if using, and salt. Mix these dry ingredients together thoroughly.
Add the chopped green chilies, ginger paste, and chopped fenugreek leaves to the spiced flour. Pour in 3 tablespoons of oil.
Using your fingertips, work the mixture together until it resembles coarse breadcrumbs with a crumbly texture. Gradually add warm water, a little at a time, while continuing to mix with your fingertips.
Knead the mixture into a semi-soft dough that is neither too hard nor too soft. Cover the bowl and rest the dough for exactly 15 minutes—no longer, as the methi leaves will release moisture and make the dough overly soft and sticky.
After resting, knead the dough once more. Divide the dough into 12 equal portions and roll each portion between your palms into a smooth ball. Gently flatten each ball into a disc shape using your hands.
Heat a tawa (griddle) or large non-stick skillet over medium heat. While the griddle heats, take one flattened dough ball, dust it lightly with dry flour, and place it on a rolling board.
Roll the dough disc outward from the center using a rolling pin, creating a thin circle approximately 5 to 6 inches in diameter. Work steadily so the tawa reaches the proper temperature by the time your thepla is ready.
Once the tawa is hot, carefully place the rolled thepla onto the hot griddle. Cook for 30 to 40 seconds or until small bubbles appear on the surface.
Using a spatula, flip the thepla. Drizzle a small amount of oil on the cooked side and spread it evenly across the surface.
Flip the thepla again and lightly press it with the spatula while it cooks. Once the bottom side is fully cooked with no doughy spots remaining, add a bit more oil to the top side.
Flip once more and cook until this side is also fully cooked and crispy. The thepla should have light golden-brown spots on both sides.
Transfer the cooked thepla to an insulated container lined with a paper towel at the bottom to absorb steam and prevent sogginess. Repeat the rolling and cooking process with the remaining dough portions.
Serve the warm methi theplas with yogurt, pickles, or any preferred side dish.
