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Methi Thepla



Methi thepla, a staple gujarati dish that was probably part of your childhood. Methi theplas are made with fresh fenugreek leave, bajri flour and whole wheat flour. Rolled into a round and cooked like a paratha. This makes me feel so nostalgic, I remember my mom bringing these on any trips we took. She still brings this on the plane ride to and from India... I used to hate it. Now I'm all about the snacks 😂. So crazy how you start to appreciate all the things your parents did when you were younger and embarrassed of as you get older. I now love when my mom brings snacks on any trips, because homegirl is always hungry LOL.



I love eating thepla with cream cheese and a little sprinkle of trade joe's everything but the bagel seasoning, I know it sounds so weird... but TRY IT! it will change your life, promise! Also love eating it the traditional way with makhan and chundo (tell me that's not the most gujju thing to do). I hope when you make these it brings you back to your childhood 🤗.



Stay happy, Stay hungry!

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Serving size: 20 theplas


Ingredients:

  • 5 cups methi (fenugreek leaves), chopped

  • 3 cups bajri flour

  • 1 cup whole wheat flour

  • 2 tbsp ginger, grated

  • 3 tbsp garlic, grated

  • 2 tsp thai chilis, crushed

  • 1 tsp lasanyu marchu (optional) or tetcha chutney

  • 2 tbsp sesame seeds

  • 1 tbsp oil

  • 1 tsp turmeric powder

  • 1 tsp ajwain/ ajmo seeds ( carom seeds)

  • 1/3 cup yogurt

  • 3 1/2 tbsp jaggery (gor)

  • 1/4 tsp asafoetida (hing)

  • salt to taste

  • Cilantro chopped (optional)

Directions:

  1. In a bowl add yogurt, jaggery, and lasanyu marchu (if using). with a hand blender blend this mixture together until the jaggery is mixed well. Set it aside until it is ready to use.


2. In a large bowl mix chopped methi, ginger, garlic, chilis, sesame seeds, turmeric powder, asafoetida, salt, bajri flour, whole wheat flour, oil, and cilantro (if using). Mix everything together.


3. Add the yogurt jaggery mixture slowly, while kneading the dough. Add ONLY as much needed, or it will become really watery and the theplas won't roll properly. Knead the dough to a paratha like consistency.


4. Heat the tawa on medium low heat. Make medium size balls of the dough. Take the ball, sprinkle some flour and roll the thepla to a round about 5-6 inches in diameter, adding flour as needed.


5. On the hot tawa place the rolled out thepla, when one side is partly cooked flip the thepla on the other side. Add oil on this side, flip a couple of times until it is cooked. Do this until all the dough it done.


6. Serve hot!



Notes:

  • You can add any other veggies to this, my mom makes it with zucchini, carrots, spinach.. etc. The options are endless.

  • You can control the amount of oil you use when cooking these, you can also make them in ghee.

  • Make sure you stem your methi and wash it thoroughly.


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