METHI THEPLA
“My preferred breakfast dish (and anytime snack) is methi thepla, a Gujarati flatbread. I can’t say I’ve learnt to make it myself…yet. However, even though I’m now married and have moved out, my mum continues to make methi thepla at her house - and she always gives me some to take home. I think the best way to have thepla is with a spread of Vegemite!”
- URVEE BHATHELA
SERVES 5 - COOKS IN 40
INGREDIENTS
This should make 10 pieces:
1 cup of fresh methi (fenugreek) leaves
2 cups whole wheat flour
1 tablespoon gram (chickpea) flour
1 teaspoon red chilli powder
½ teaspoon turmeric powder
¾ teaspoon salt
½ teaspoon ajwain seeds
1 teaspoon sesame seeds
1 ½ teaspoon grated garlic
½ teaspoon grated ginger
2 tablespoons vegetable oil
1 ½ tablespoons yoghurt
3 teaspoons sugar (or 1 tablespoon grated jaggery)
1 tablespoon fresh coriander
3 (approx.) tablespoons of water
METHOD
Pluck the fresh methi leaves from the stems.
Rinse fresh methi leaves in water, then drain and chop finely. Set these aside.
In a bowl - add the whole wheat flour and gram flour, then mix together.
In the same bowl, add the remaining ingredients and mix well - then add the fresh methi leaves.
Add water to the mixture, and knead to make into a soft dough.
Smear a few drops of vegetable oil on the dough, then cover and rest for 30 minutes.
Make 10 medium-sized balls from the dough.
Sprinkle some flour on the dough balls and rolling area.
With a rolling pin, roll the 10 dough balls into flat, thin, circle-shaped pieces.
Place the thepla on a hot tawa (what you would cook a pancake on).
When ready, flip and apply vegetable oil. When ready, flip again and apply oil again. Keep flipping to cook until you see golden spots on the thepla. Use a spatula to press down on thepla.
Serve with mango pickle (or Vegemite)!
DISH OF OUR HERITAGE
BY URVEE BHATHELA