Methi thepla
AI-drafted · awaiting admin review
Soft, spiced flatbreads of wheat flour and fenugreek leaves that keep well for days, the travel food of Gujarati families.
Region: GujaratOccasion: Breakfast, lunchboxes and journeysTime: 40 minServes: 4Vegetarian
Ingredients
- 2 cups whole-wheat flour
- 1 cup finely chopped fresh methi (fenugreek) leaves
- ¼ cup curd
- 1 tsp ginger-green chilli paste
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp sesame seeds
- A pinch of hing
- 1 tsp sugar (optional)
- Salt to taste
- 2 tbsp oil, plus oil for cooking
Method
- Mix the flour, methi, curd, spices, sesame, sugar, salt and 2 tbsp oil.
- Add water a little at a time and knead a soft dough. Rest it for 15 minutes.
- Divide into 12 balls. Roll each into a thin round, dusting with flour.
- Cook on a hot tawa for about 30 seconds a side, then brush with oil and cook until light brown spots appear.
- Serve warm or cooled with curd, chhundo or pickle and tea.
History
Thepla is part of everyday Gujarati home cooking; made with less water and more oil, it stays fresh without a fridge.
Significance
Gujarati families pack a stack of theplas for train journeys, pilgrimages and trips abroad, so it is often called the travelling Gujarati's bread.