Methi Thepla

Methi Thepla is a popular Gujarati flatbread packed with the goodness of fenugreek leaves (methi). It’s a versatile snack or meal accompaniment, offering a delightful blend of flavors and textures.

Materials Required:

For the Dough:

Whole wheat flour (atta) – 2 cups

Fenugreek leaves (methi), finely chopped – 1 cup

Green chili, finely chopped – 1-2 (adjust to taste)

Ginger, grated – 1 teaspoon

Cumin seeds (jeera) – 1 teaspoon

Red chili powder – 1/2 teaspoon (adjust to taste)

Turmeric powder – 1/4 teaspoon

Salt to taste

Oil for greasing

For the Filling (Optional):

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Asafoetida (hing) – a pinch

Production Steps:

1. Prepare the Dough:

   In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, green chili, ginger, cumin seeds, red chili powder, turmeric powder, and salt.

   Gradually add water, mixing until a dough forms. The dough should be soft but not sticky.

   Knead the dough for about 5-7 minutes until smooth and elastic.

   Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. Prepare the Filling (Optional):

   Heat oil in a small pan.

   Add mustard seeds and let them splutter.

   Add asafoetida and stir for a few seconds.

   This tempering can be spread on the rolled-out thepla for added flavor.

3. Roll and Cook the Theplas:

   Divide the dough into equal-sized balls.

   Roll out each ball into a thin circle using a rolling pin.

   If using the filling, spread a thin layer of the prepared tempering on the rolled-out thepla.

   Heat a tawa (griddle) or non-stick pan over medium heat.

   Place the rolled-out thepla on the hot tawa.

   Cook for a few minutes until light brown spots appear on one side.

   Flip the thepla and cook the other side until golden brown.

   Apply a little oil on the cooked side for a crispy texture.

   Repeat the process with the remaining dough.

Serving Suggestions:

Methi theplas can be enjoyed with yogurt, pickle, or chutney. They are also delicious on their own as a snack.

Tips:

For a richer flavor, you can add grated coconut to the dough.

If you prefer a spicier thepla, increase the amount of green chili and red chili powder.

To make the theplas softer, add a little milk while kneading the dough.

By following these steps, you can create delicious and authentic methi theplas. Enjoy!