Methi (Fenugreek) Thepla

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Theplas are the quintessential Gujarati breakfast/snack item. Theplas complement chai (tea) or coffee perfectly. They travel with Gujaratis wherever they go, whether it be a picnic, road trip, Disney world, and even internationally across oceans. Here is one of our go to recipes from my mother-in-law, Kusum’s, kitchen. Travel safe and travel well!

Seves: 4-6 people
Yield: 15 pieces

Ingredients:

  • 2 cups whole wheat flour

  • 1/4 cup rice flour

  • 1/4 cup gram ( chickpea / chara) flour

  • 1/4 cup jowar (sorghum) flour

  • 1 tbsp sesame seeds (tal)

  • 2 tsp himalayan salt

  • 1 1/2 tsp ajmo (ajwain / carom) seeds

  • 1 1/2 tsp giru (jeera / cumin ) seeds

  • 1/4 tsp hingh (asafetida )

  • 1/4 tsp arach ( harder/ haldi /turmeric powder)

  • 1 tbsp sugar

  • 2 tbsp avocado oil ( for dough) ( 1/4 cup for pan frying)

  • 1 tablespoon ginger paste (aadu)

  • 1/2 cup yogurt or buttermilk

  • 1 tablespoon green chili paste (lilu marchu)

  • 3/4 cup water

  • 1/2 cup chopped methi (fenugreek leaves, fresh or frozen)

Optional:

  • 1/2 - 1 tablespoon garlic optional

  • 1 teaspoon dry pickle

  • 1/2 cup shredded green mango

Instructions :

  1. Aside from water, combine all the ingredients thoroughly.

  2. Add water, incorporating all the flour, to form the dough.

  3. Form small dough balls (about golf- ball size) and roll each dough ball into a thin round disc.

  4. Heat 2 pans on medium to high heat. Two pans aren’t necessary but it helps speed up the process.
    Cook both sides so that they are lightly cooked. Drizzle oil onto each side of the thepla.
    Flip and press down, turning them until brown, maroon patches emerge.

I like to stack them while they are hot so that they retain some of the moisture and stay soft. I hope you enjoy them as much as my family does.

Eat well and travel well!

Rakhi PatelComment