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Gujarati Thepla

Gujarati theplas cooked almost daily in many Gujarati homes. These theplas are so soft and thin unlike Punjabi Parathas. These are also perfect travel food with pickle or curd.

Ingredients:

Whole Wheat Flour – 1 cup

1/4 cup gram flour (basen)

1/8 teaspoon asafetida (hing)

Methi Leaves – 1 cup (chopped)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon turmeric (haldi)

1 teaspoon red chili flakes adjust to taste

2 tablespoons oil + oil for cooking the thepla

1/4 cup yogurt (dahi)

About 3 tablespoons of water as needed

Salt to taste

Method:

Wash and chop the fenugreek(methi) leaves. Mix all the dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes and salt. Add chopped methi leaves in it.

Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough. Use your hands and knead it really well. Knead the dough for 2 minutes on a lightly greased surface to make smooth and pliable dough. Cover the dough with a damp cloth. Let the dough rest for at least ten minutes.

Make small balls about 2 inches. Take the dough and press it in some dry flour on both sides. Using a rolling pin roll the dough into 5” to 6” diameter circle. If dough starts sticking, dust it with more flour.

However, do not use any dry flour towards the end of the rolling. This will make the Thepla dry. Heat the griddle on medium high heat. Place the rolled thepla gently over the griddle and As the Thepla’s  cooking, the color of the dough will change and have a dryer look turn the side.

It should look like golden-brown spots on the semi-cooked side. Drop a few seconds and place 1/2 teaspoon of oil onto the Thepla and spread with a spatula. Turn over the Thepla. Lightly press the entire Thepla. This will help it cook all the way and it may puff up in some areas.

Apply oil on the other side too and press gently. Remove from heat. Repeat with the remaining dough, till they are all done. Serve them hot with butter or chutney or curd or pickle.

Methi Na Thepla tastes really good with Chunda (sweet and sour mango chutney). So try these at home for your loved ones and enjoy this yummy Gujarati Methi Thepla.

Tip:

Fennel seed powder gives a nice taste but you could skip it.

Ensure the pan is nicely heated before you fry them.

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