Methi Thepla is to travellers in Gujarat what Pulihora (Puliyodarai) and Daddojanam (Thayir Sadam) are to South Indians. A roti made with wheat flour, yogurt, oil, and loads of fresh fenugreek leaves, it stays fresh for 3-4 days. The trick to making it last is to use oil liberally in the dough and while cooking a Thepla. As a result, this Methi Roti is very popular with Gujarati travellers who have to go far. It is also a popular breakfast or tea-time snack to be enjoyed with a piping hot cup of tea. It can be relished by itself or with the Keri no Chundo, Keri no Murabbo or then with plain Dahi (yogurt).
A perfectly made Thepla is thin and almost translucent, as a result I find it easy to gobble up many in one shot. 🙂
Method to Make Methi Thepla
- 2 Cups Whole Wheat Flour
- 1 Packed Cup Fresh Methi or Fenugreek Leaves
- 2 + 2 tbsp Oil
- 1/4 Cup Yoghurt or Dahi
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Sesame Seeds
- Salt to Taste
- Chop the methi leaves to fine pieces.
- Set aside 2 tbsp of oil.
- Combine all the other ingredients and mix well.
- Add a little water at a time and knead into a semi-soft dough.
- Cover the dough with a moist cloth and set aside for 15-20 minutes.
- Divide the dough into 10 equal portions.
- Roll each portion of dough between your palms into a round ball.
- Pat down the dough ball to form a flat disc.
- Dust the rolling surface lightly with some flour.
- Place the dough disc onto the rolling surface.
- With a rolling pin, roll the dough into a 6? thin circle.
- Heat a tava or girdle till it is warm.
- Spread a little oil on the surface.
- Place the thepla onto the pan.
- Over medium heat, cook till the side of thepla touching the pan is golden brown with some dark brown spots.
- Flip the thepla over and cook till the side of thepla touching the pan is golden brown with some dark brown spots.
- Repeat steps 2 to 11 to make other theplas
- Serve hot with chilled dahi (yoghurt) or Chundo.