Methi Thepla is a flavorsome flatbread that uses fresh fenugreek leaves and an assortment of spices for an earthy flavor.I had a gujarati friend when i used to live in the hostel. And we became as thick as sisters. She got used to my food choices and i to hers. She was an excellent cook not only taste wise but also versatility and agility wise. She s quite a sight when she makes rotis, all round shaped and of the same size. 30 rotis in 30 mins was her speed and i used to be overawed by her. I m still over awed when i think of those days and times. The days are over and time has flown by. But my friend Biju’ memories are afresh in my mind and her skill always leaves me amazed. There s not a single day when i dont recollect her image in the tiny galley kitchen of ours where she used to cluck her tongue and make those hot almost tiffany phulkas or those light yet flavoursome theplas. This is a recreation of her version in my kitchen.
Recipe For Methi Thepla
( Learn how to make Methi Thepla, an unleavened flatbread flavored with fresh fenugreek leaves and spices)
Prep Time: Under 20 mins
Cook Time: Under 10 mins
Source: Mrs. Biraj Bhatt fondly known as Biju
Yields 12 to 13 theplas
Whole wheat flour 1.5 cups
Chickpea flour 1/2 cup
Fresh curd 1/2 cup
Methi leaves 1/4 cup chopped finely
Sesame seeds 2 tbsp
Ajwain or carom seeds 1 tsp
Chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Hing a pinch
Ghee 1 tbsp melted
Oil 1 tbsp
Water for kneading
Salt to taste
Wheat flour for dusting
Oil for cooking the theplas
Place all the dry ingredients in a mixing bowl. Combine well.
Now, add the oil, ghee and curd to the mixture.
Add water little by little and start kneading the dough.
Knead for about 7 mins till you get a smooth pliable dough.
Divide the dough into equal parts. Make small balls of the divided parts.
Now dust the balls with a little flour and start rolling into thin rounds on a flat surface.
Repeat the same for the remaining dough.
Heat a tawa. Place a round and drizzle oil on the sides.
Cook till brown spots appear on the surface of the thepla.
Then flip over and repeat for the other side too.
Serve hot with pickles and yoghurt or raitha.
Makes a great travel food too as it has a shelf life of 2 to 3 days.