Yet another Gujarati food – Methi Thepla. As I had mentioned earlier I grew up in a Gujarati neighborhood and how my taste buds crave Guju food every now and then. This is yet another classic dish. My mom used to pick theplas on her way back from work and I would gobble them up as soon as saw them like there was no tomorrow.They go very well with Chundo – Sweet and tangy shredded mango pickle ( I like the Sanjeev Kapoor one the best!) I hope to make some chundo this summer but till then this is a very good option. Oh yeah and I forgot to mention it is a great travel food (stays fresh for 2-3 days). Whenever we take a road trip, I whip up a batch of 20-25 theplas for us to enjoy on the road because somehow when we are vacationing I am always hungry and I want home made food when we can get none and thepla more than satisfies those cravings.
Yields: 12 Theplas
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serving size: 1 Thepla
Serving size: 1/12 of a recipe (3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
PER SERVING: 127.15 calories; Calories from Fat: 46.53; Total Fat: 5.3g; Saturated Fat: 0.87g; Cholesterol: 0.92mg; Sodium: 206.24mg; Potassium: 153.69mg; Total Carbs: 17.18g; Fiber: 2.96g; Sugar: 1.3g;Protein: 4.27g
- 2 cups whole wheat flour (gehun ka atta)
- 1/2 – 3/4 cup yogurt (depending on the consistency of the yogurt)
- 1 cup cut fenugreek leaves (methi) [ If you do not have methi leaves, you can use 1/2 cup Kasoori Methi too!]
- 4 cloves garlic crushed
- 1 tsp haldi powder
- 1/2 tsp ajwain
- 2 tbsp chilli powder [ you can reduce this if you like]
- Oil to soften the dough ( 1-2 tbsp )
- Salt to taste
- Oil for cooking
- Mix together the flour,yogurt (1/2 cup),fenugreek leaves,crushed garlic,haldi powder,ajwain, chilli powder and oil and knead the mixture into a soft dough [Begin with adding only 1/2 cup yogurt and then add a tablespoon at a time as needed to give it enough moisture to be able to knead it properly]
- Divide the dough into 12 equal sized balls.[ Cover the dough while working with a damp cloth to prevent them for drying]
- Roll out each ball into a circle (roughly 5-6 inch diameter circle) dusting it with flour as needed to prevent them from sticking.
- Heat a tava / pan on medium heat.When it turns hot place the thepla.
- When one side starts to bubble up (approx 60 seconds later), flip it to the other side carefully pressing the thepla down with a cloth or a ladle to make sure it is fully cooked.
- Add a little oil and flip again if needed till the thepla is done.
- Serve hot with chundo.