Methi na theplas are one of the breakfasts we look forward to on the weekends. i've never been much of a person who craves donuts and pastries for breakfast, i'd much rather have something hot and spicy. methi na thepla are like whole wheat tortillas made with fresh fenugreek leaves.
i usually make enough to last for the next few days worth of breakfasts. it is best to store them in a ziploc and reheat them for 15 sec in the microwave.
i am giving a basic method, if you don't have access to fenugreek leaves fresh or frozen, just use any grated squash such as dudhi (opo squash) or zucchini. you could even use grated carrots and cabbage. use what you got, this is all about your own family's preference.
methi na thepla
prep time: 10 min
cook time: 30 min
- 2 cups of whole wheat flour mix together with:
- 3 tablespoons oil
- 2 tablespoons sesame seeds (optional)
- 1/2 teaspoon turmeric
- 1 teaspoon ajwain (caraway seeds)
then add to the flour:
- 1 cup fenugreek leaves, washed & chopped, or if frozen, thaw first
- 3 tablespoons yogurt
- crush together: 3 green chilis, an inch of ginger, 2-3 garlic cloves (optional)
- add enough water to make a soft pliable dough and let rest for at least 30 min
- after the dough has rested for 30 min, make into 12 small round balls and keep covered
- take one ball of dough and roll out to about 6-8 inches, use extra flour for dusting
- heat a tawa or a flat pan and on medium heat, cook the thepla on one side for a minute or two
- flip thepla over and brush with oil and cook for 1-2 more minutes
- flip again and brush other side with oil
- cook until brown spots appear on both sides and is cooked through (approx 2 min on each side)
Listening to: soft groovy sounds of Stan Getz, 'I'm late, i'm late' off his album, Focus (1997, original recording, 1961).