Methi thepla with curd
Soft, spiced Gujarati flatbreads of atta, a little besan, fresh methi, curd and sesame, cooked on the tawa with oil: breakfast with chai, the food that goes on every train journey, and a light dinner with a bowl of curd and some pickle or chhundo. Theplas keep for days. Dudhi thepla, with grated bottle gourd, is made the same way, and a Jain home leaves out the ginger.
- 1 hTime
- 47 minHands-on
- 4Portions
- 17 gprotein per portion
- 570kcal per portion
Ingredients for 4 portions
- 1 bunchMethi leaves, leaves only, finely chopped
- 2Green chillies, finely chopped
- 1 tspGinger, grated
- 300 gAtta
- 50 gBesan
- 3 mlTurmeric
- 1 tspRed chilli powder
- 1 tspCoriander powder
- 3 mlAjwain
- 1 tbspSesame seeds
- 1 tspSugar
- to tasteSalt
- 100 gCurd, for the dough
- 2 tbspRefined oil, for the dough
- ≈ 60 mlWater, as needed
- 3 tbspRefined oil, for cooking
On the side
- 400 gCurd, to serve
Method
- Pick the methi leaves off the stalks, wash them well and chop finely. Finely chop the green chillies and grate the ginger.
- In a large bowl, mix the atta, besan, methi, green chillies, ginger, turmeric, red chilli powder, coriander powder, ajwain, sesame seeds, sugar and salt. Add the curd and the oil for the dough and knead into a soft but firm dough, adding the water a little at a time.
- Cover and let the dough rest for 15 minutes.
- Divide the dough into 16 balls. Roll each into a thin round about 15 cm across, dusting with a little atta, and put it on a hot tawa until small bubbles appear, about 30 seconds. Flip, brush both sides with a little oil and cook, pressing with a flat spatula, until there are golden brown spots on both sides. Stack the theplas in a cloth as you go.
- Serve the theplas warm or at room temperature with the curd, and some pickle or chhundo if you have it.
