Methi na thepla (Pan-fried flatbread with methi or fenugreek leaves)



In the days of yore, when I lived in India, there was one year when I had malaria every month. Seems my blood was much sweeter than anyone else's around, and I ended up being the monthly banquet for the mosquitos. And malaria meant quinine tablets that killed the sense of taste. Each time I recovered from the fever, my neighbor, Hema aunty, would make theplas for me every day to bring my appetite back. Of all the theplas, my favorite were methi na theplas (theplas made with fenugreek leaves). Since methi is usually available fresh in the winter, dried methi leaves sold in stores can be used to make theplas at other times of the year. Or even better, chop fresh methi leaves and freeze for use through the year.



methi na thepla

Theplas are popular as a snack with tea, or as food packed for travel, and as such are made very appetizing with grated ginger, finely chopped green peppers, grated garlic and finely chopped cilantro. They are usually served with butter, yogurt, chhundo (sweet pickle), achar (spicy pickle) and cilantro chatni (spicy sauce).  Traditionally, theplas have ingredients like sesame seeds, and crushed mustard seeds. And along with salt and the hot green peppers, always add lemon juice and half a teaspoon of sugar to get the mingling of tastes typical in Gujarati cuisine.

Theplas are also sometimes referred to as chandki when grated or finely chopped vegetables are mixed in the dough - grated cabbage, grated squash, blended corn and finely chopped methi (fenugreek leaves). Methi theplas are very popular for health reasons - it is an excellent way to eat iron-rich bread. 

Theplas can be stored in the refrigerator for 2-3 days, and lightly pan-roasted or microwaved just before serving.

 

Makes 20 theplas.

Ingredients

• 3 cups whole-wheat flour
• 1 tbspn vegetable oil for dough
• 1-1/2 cup water 
• 1 cup finely chopped fenugreek leaves, or 1/2 cup dried chopped fenugreek leaves
• 1 tspn grated garlic (optional) 
• 1 tspn grated ginger
• 1 tspn grated or finely chopped green peppers
• 1 tbspn finely chopped cilantro
• 1 tspn lemon juice
• 1/2 tspn sugar
• 1 tbspn oil as shortening
• salt to taste
• vegetable oil for pan-frying

Preparation

1. Make a dough by mixing all the ingredients and oil, and slightly more than 1/2 cup of lukewarm water.
2. Cover the prepared dough with a damp cloth for 15 minutes. 

Instructions

1. Heat the pan. Using a non-stick pan minimizes the need for oil.
2. Make twenty balls of dough.
3. Dip the dough ball half-way in oil.
4. Roll the dough ball into a circular thepla, about 6 inches in diameter. 
5. Keep the heat at medium-high.
6. Place the thepla on the pan.
7. After about a minute, turn the thepla and pan-fry to cook completely. 

 

  Serving

1. Serve with butter, yogurt, chhundo (sweet pickle), achar (spicy pickle) and cilantro chatni (spicy sauce)
2. When served as a meal, it goes well with spicy potato curry.