Methi Thepla

Gujarat is known for its Handicrafts, Cotton Clothes, Lions and of course food. I would say it is a vegetarian foodie’s paradise. From Doklas, Khandvi, Oondhiyo, Khakra, Fafda, Daal Dhoklis, Gujarathi kadi, Handwo, Jalebis, Aamras, the list is just continues. I am a fan of Gujju food. They are made out of simple and easily available ingredients, and definitely easy on the amount of oil or butter.

   

For this week’s Blog Hop I was paired with Nayna for Simply Food. She is a versatile blogger with lots of recipes from across the world. But what caught my eye was the Gujarathi fare on her space. I picked up these simple yet irresistible methi theplas.

Thepla is a Gujarathi flat bread, an equivalent to chapathi, but flavoured with spices in addition to either fenugreek leaves or Bottle gourd. I personally prefer adding fenugreek leaves. I simply love the aroma of the fenugreek leaves that fills my whole house while roasting the thepla. These stay soft for a longer time when compared to the regular rotis and pack well while travelling and is definitely an excellent lunch box item for children as well as adults. They really don’t need an accompaniment but for those who are really particular, these can be served with any kind of chutney or pickle with some curds.

Makes about 8 to 10 Theplas

What you’ll need

1. Wheat Flour – 1 cup
2. Besan/Chickpea flour – ¼ cup
3. Methi/ Fenugreek Leaves – 1 cup
4. Turmeric Powder – ¼ tsp
5. Chilly Powder – ½ tsp
6. Asafoetida – generous pinch
7. Sesame Seeds – 1 tbsp
8. Curd/Yoghurt – 2 tbsp
9. Oil – 1 tbsp
10. Salt to taste
11. Water as required for kneading
12. Oil for frying the theplas

Method

1. Wash the fenugreek leaves well and roughly chop them.
2. In a wide bowl, add the wheat flour, turmeric powder, chilly powder, asafoetida, sesame seeds, and salt.
3. Mix everything well.
4. Now add 1 tbsp of oil and rub it well into the flour.
5. Next add the curd and mix well
6. Add water, little by little and knead into soft pliable dough.
7. Cover and rest the dough for 30 minutes.
8. Pinch out lemon sized balls out of the dough.
9. Roll out into a chappathi.
10. Heat a tawa, and place the prepared chappathi onto the tawa.
11. When bubbles start appearing on the top side of the chappati, flip it over and smear a tsp of oil over the chappathi. Flip over and smear oil on the other side as well.
12. Cook till  brown spots appear on both sides. The Theplas need to be soft and not crisp.

Serve these with a pickle or chutney of your choice. I served these with a simple cilantro chutney.

Linking this to Blog Hop Wednesday, Show Me Your Hits – Fiber Rich, Let Cook – Greens, Give me Greens.