Sunday, October 14, 2012

Methi Thepla

              Thepla is a type of whole wheat Indian bread that is very popular in Gujarat, the western state of India. Thepla is an inherent part of Gujarati meals, and the preferred snack while travelling or for picnics. There are many variations to it, for example, add Methi (Fenugreek Leaves) to make Methi Thepla or add Dudhi (Bottle Gourd) to make Dudhi Thepla.

Here is my favorite variation, made with Methi and Garlic.

  • 3 cups Wheat Flour
  • 1 cup finely Chopped Fenugreek Leaves
  • 2 tbsp Chilli-Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Cumin Seeds
  • Oil
  • Salt according to taste
  • Water
  • Sieve the wheat flour.
  • Add the fenugreek leaves, chilli garlic paste, turmeric powder and cumin seeds to the flour
  • Add salt and 1 tsp oil and mix well. 
  • Add enough water and make the semi-soft dough.
  • Knead the dough and divide into smaller portions.
  • Roll out each portion of the dough into a small round with the help of flour.
  • Put the thepla on hot tava (or skillet), cook for a minute or two and turn once.
  • After 1 minute, spread little oil on the thepla, turn again and repeat on the other side.

  • When brown patches appear on both sides, the thepla is ready.
  • Serve hot with any curry or can simply enjoy with yogurt or pickle.

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