Thepla is from the western region of India - Gujrat where this flatbread is very popular. It’s uniquely spiced infused bread that can be savored at anytime of the day usually with a raw mango chutney but it can be accompanied with any other sweet chutney too or delicious white butter . I have come to enjoy a few dishes that are borne out of Gujrat region and the Farsan or snacks are my all time favourite .
Thepla is a very simple flatbread and due to its famous filling of methi or fenugreek it is enjoyed during winters . It’s a popular healthy breakfast or ‘anytime snack’ eaten at any time of the year .
I had asked my Gujrati friend, dear Minal , who is an awesome cook to send me the recipe as my mother had fed me some methi thepla this mud term break and I couldn’t stop at one ! Eaten with homemade white butter is the ultimate snack , lunch or dinner ( or breakfast !)
1 cup wheat flour
2-3 tblsp gramflour
2-3 tblsp yoghurt
1 tsp ajwain or carrom seeds
1/2 tsp turmeric powder
Handful of freshly chopped methi leaves
1 tsp ginger , garlic and green chilly paste
1 tsp salt or to taste
1. Sieve the flours in a bowl together .
2. Add all the ingredients together with water and knead to a soft dough .Make small balls out of the dough and keep aside.
3. Heat oil on a skillet or tawa . Roll the balls with a rolling pin into a flatbread .
4. Place it on the tawa and cook it on both sides flipping it now and then .
5. Make sure there is oil on the tawa whenever you are cooking the thepla.
6. When both sides are cooked , serve hot with homemade butter or fig chutney .