Thursday, January 23, 2014

Methi Thepla (Fenugreek Flatbread)

For a long time I did not know the difference between methi paratha and methi thepla. 

Methi paratha was prepared quite often at our Marathi home while one of our Gujarati family friends used to bring methi theplas frequently to any potlucks or picnics. They both appear to have the same ingredient list and how different could the prep methods of two flatbreads really be, but as anyone who has tasted both can tell, thepla tastes very different than paratha - there is no denial to that!

After some serious Google searching and talking to a Gujarati friends, difference is finally clear to me: it's whether you cook the methi before mixing with flour or not. 

In a traditional thepla, you make a quick dry methi subzi, let it cool and then mix it with flour and besan for a dough. While in methi paratha, methi is usually chopped and added raw to flour along with spices. A relatively small difference but makes a great difference to theplas taste and texture.
It took me a long time to get methi theplas tasting like theplas but now that they are, I don't think I am going back to parathas anytime soon :)
Recipe:
Serves hungry 3
Ingredients:
3C loosely packet methi leaves
3 garlic cloves - minced
small piece of ginger - minced
1.5C whole wheat flour
1/2C besan (roasted gram flour)
3/4C water
1/4tsp turmeric powder
3Tbsp vegetable or canola oil

Recipe:
  • Clean and chop methi leaves into small pieces
  • Heat 1tsp oil in a pan and add minced ginger garlic.
  • After a minute add methi leaves and 1/2C water. Cover and cook for 5-6mins. Remove from heat
  • Mix whole wheat flour, besan with 1tsp oil. Add salt and turmeric powder and cooled methi mixture to the flours and start kneading a dough with oiled hands.
  • Add remaining 1/4C water 1Tbsp at a time - only as needed to knead the dough.
  • Knead the dough for 5-10mins. Add upto 1Tbsp oil as needed for kneading. Cover and set aside for 2 hrs.
  • After 2 hrs, make about 10 balls of equal size from the dough.
  • Flatten each ball with a rolling pin to a thin large circle.
  • Transfer the rolled disk to a heated cast iron skillet
  • Cook for about a minute then flip the thepla over letting other side to cook
  • Add few drops of oil to the cooked side on the top.
  • Then flip again and add another few drops on the other side (now cooked)
  • Remove from heat and store in a small covered pan wrapped in a paper towel

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