Saturday, 22 June 2013

Gujarathi Methi Thepla

A food that brings comfort for people of Gujarat is Methi Thepla. I somehow used to wonder when I was in Gujarat the way they prepare many varieties of snacks and their menu for a meal at any time of the day is worth an applause. Gujarathi food is very famous, it is little on the sweeter and spicier side. Thepla is little different from dhebra. Usually people get confused the same way as khaman and dhokla. People tend to call khaman dhokla when actually both are different items. Similarly dhebra is actually a deep fried thicker patties made using equal amount of wheat and bajra(millet)flour with few spices added. But nowadays when people started becoming highly health conscious, even dhebras are now baked rather than deep fried, but the real taste will definitely differ when it is baked. And theplas are made out of wheat flour completely with added spices and vegetable of your choice, such as if methi is added it becomes methi thepla, when spinach is added spinach/palak thepla etc. Here I share with you all Methi Thepla recipe. I enjoyed eating many times when in Gujarat and learnt this recipe from mom who in turn learnt from our gujarathi neighbour that time.

Methi/Fenugreek leaves-3-4 tbsp or 1 small bunch chopped.
Wheat flour-2 cups
Turmeric powder-1/2 tsp
Hing/Asafoetida powder-1/4 tsp
Ginger garlic paste-1/2 tsp
Sugar-1/2 tsp
Yogurt-7-8 tsp
Oil-1 tbsp
Salt to taste
Water-around 1/4 cup or as required
Ghee to smear
Wheat flour for dusting

  1. In a bowl add wheat flour, turmeric powder, salt, hing, sugar, ginger garlic paste and mix.
  2. Now add yogurt and mix well.
  3. Now add fenugreek leaves and give a good mix.
  4. Start to knead using little by little water to form a smooth dough.
  5. Apply oil and knead again to get all the dry ingredients if any together and coat little on top to prevent drying of the dough and allow it to rest on counter for 20-30 mins.
  6. Pinch out a small ball out of the dough.
  7. Flatten it little and dust with dry wheat flour as required.
  8. Flatten out to as thin discs as possible.
  9. Prepare similarly few more discs.
  10. Heat a griddle/tawa and place a disc on a very hot tawa.
  11. As you see mild bubbles raising on top, flip over.
  12. Mildly press with a soft thick cloth.
  13. Once the bottom gets cooked flip again and cook just for 30 seconds and transfer it to a plate.
  14. Apply ghee on top of the prepared thepla.
  15. Prepare another thepla same way and place it on the previously prepared thepla and gently rub each other so that the ghee spreads well and continue preparing remaining theplas the same way.
  16. Enjoy hot theplas with any condiment (we enjoyed with tomato thokku/chutney) or as such without any condiment  it is very tasty.

  1. Do not add water all of a sudden while preparing the dough,add little by little and prepare dough as the leaves tend to lose moisture and soften it further when you allow the dough to rest on the counter.
  2. The dough should get ready with minimal water as yogurt is already used.
  3. It stays well for few days when stored in an airtight container after the theplas cool down. When you travel on long train journeys, this would be the best option as they can be eaten as such or with chutneys or jam.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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