Sunday, July 28, 2013

METHI THEPLAS

METHI THEPLAS

Theplas are a form of Indian bread famous in Gujarat. I learnt this during our stay there years ago. It was  a popular item particularly when it had methi (fenugreek leaves) in it. That added to the taste and was an effective way to get the kids to eat some healthy greens!

Another advantage of these theplas is that they can easily last for 2-3 days. This made them an item of choice when one traveled. It is best eaten with chunda, (a mango preserve, always available in Gujarati households), pickles, or chutney.

Ingredients:
  • Whole wheat flour ( Atta), 2 cups
  • Fenugreek (Methi) leaves, chopped, 1/2 cup
  • Curds, 1 cup
  • Turmeric powder (Haldi), 1/2 tsp
  • Chilli powder, 1 and 1/2 tsp, or to taste
  • Coriander powder, 1 tbsp
  • Oil, 2 tbsp
  • Salt, to taste
  • + Oil, to roast the theplas
Method:
Wash the methi leaves in several changes of water, and chop them
In a bowl, along with the atta, mix together the methi leaves, curds, turmeric powder, chilli powder, coriander powder, oil, and salt
Knead all this to a soft dough (Use a little water, only if required)
Keep aside and let the dough rest for 10-15 minutes
Divide the dough into equal portions and make small round balls of the dough
Roll out each of these balls till they are about 5" in diameter
Heat the griddle and roast these theplas by smearing a little oil on both sides, till brown spots appear on the surface
Serve hot with either chunda, pickles, or chutney.
If being used for a journey and not eaten hot, wait for it to cool completely. Roll and pack the theplas.