Thepla | Gujarati Methi Thepla Recipe

Ingredients

• Fenugreek seed

  Spices

  1 cup or 178g

• Wheat flour

  White, cake, enriched

  1 cup unsifted, dipped or 137g

• Wheat flour

  White, cake, enriched

  ¼ cup unsifted, dipped or 34g

• Millet flour

  ¼ cup or 30g

• Sorghum flour, whole-grain

  ¼ cup or 30g

• Ginger

  Spices, ground

  100g

• Serrano pepper

  Raw

  0.02 cup, chopped or 2g

• Green peppers

  Hot chili, raw

  ½ tsp, chopped or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Salt

  Table

  ¾ tsp or 5g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Water

  Plain, clean water

  4 tbsp or 59g

• Oil

  Submarine Sandwich - Wegmans

  100g

Directions

1. Kneading dough
2. Rinse 1 cup methi leaves very well in water. Then drain them and chop finely.
3. In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don't have. In this case, simply add 1.25 cups whole wheat flour and 1/2 cup besan.
4. Add all the spices and herbs.
5. Add the chopped methi leaves. Mix everything well.
6. Add curd (for a vegan option add very little water instead of curd).
7. Mix again and knead into a dough. Don't add water while kneading as methi leaves release water.
8. Knead to a soft and smooth dough. Add more curd if needed while kneading.
9. Rolling to flatbreads
10. Make medium sized balls from the dough.
11. Take a medium sized ball and sprinkle some flour on it.
12. With the rolling pin begin to roll the thepla.
13. Roll them to a round of about 5 to 6 inches in diameter.
14. Cooking thepla
15. On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.
16. Spread oil on this side. Flip the thepla again when the second side is half-cooked.
17. Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
18. You can also press the thepla with spatula while cooking.
19. Remove and keep it in a roti basket.
20. Serve methi thepla hot or warm or at room temperature.
21. Serving suggestions
22. Enjoy methi thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda.
23. You can also eat these with a simple Batata nu Shaak. Methi thepla also pairs well as a side snack with Masala Chai or Ginger Chai.
24. Storage
25. Methi thepla are best when enjoyed either right away or later the same day. They will keep well for up to 3-4 days when you make them without curd.
26. So if you want to have them later after a few days, do not add curd as it will lessen its shelf life. Simply knead the dough with water. Store cooled flatbreads in an airtight container and keep at room temperature.
27. They also freeze well. Simply wrap a stack of cooled methi thepla in foil before storing in an airtight freezer bag, and keep in the freezer for up to 3 months.
28. Thaw in the fridge and later reheat these flatbreads either in a skillet on the stove or in the oven for just a few minutes until warm.
29. (source: https://www.vegrecipesofindia.com/methi-thepla-gujarati-methi-thepla/#wprm-recipe-container-136778)