Monsoon Spice | Unveil the Magic of Spices…: Gujarati Methi Thepla Recipe

My friend was surprised when I told him I find cooking very relaxing and therapeutic. How can getting out pots and pans, chopping and grinding, sautéing and stirring be considered therapeutic, especially when you have to not only cook, but also wash, wipe and put them away was his question. Well, cooking becomes just a task or chore when you think it that way.

Ingredients for Gujarati Methi Thepla

For me cooking is more than day to day chore. While I find chopping vegetables and fresh herbs quite relaxing, the heady aroma of roasted spices makes me slow down and enjoy little pleasure of life has to offer. The steam coming out of pots and pans gives me free facials every day and the flexibility of adding or substituting any ingredients of my choice gives me a sense of freedom. The colour of various fresh leafy, green, yellow, red, orange and multi-colored fruits and vegetables fascinates me and makes me happy. The process of transforming raw, solitary ingredients into a savoury amalgamation of flavour, taste, smell, texture and colour is always magical. And the ultimate pleasure is when you are rewarded by ohh’s and ahh’s, great positive feedback from the people you love busily licking the food you cooked. This kind of therapy is priceless, fun and also delicious! Well, not every task or chore gives you this kind of pleasure. Do you think I am right? What makes you relax and enjoy?

Ingredients for Methi Thepla

Methi Thepla (Gujarati multigrain flatbread made with fresh fenugreek leaves and flavoured with ground spices and sesame seeds)
Prep Time: 15-20 mins
Cooking Time: 30 mins
Recipe Level: Beginner to Intermediate
Spice Level: Low to Medium
Makes: Around 15 medium sized flatbreads
Shelf Life: 3-5 days at room temperature (Read Notes)
Serving Suggestion: On its own or with pickle and/or yogurt

Ingredients:
2½ cups Wheat Flour/Atta (I used Pillsbury Chakki Atta)
½ cup Besan/Gram Flour
1 – 1½ packed cup fresh Methi/Fenugreek Leaves (just the leaves, no steams)
2-3 Green Chillies, finely chopped
1 inch Ginger, peeled and finely chopped
1-2 tbsp Oil
½ cup Dahi/Yogurt (Skip it for vegan recipe)
Salt to taste
Water for kneading the dough

Spices Used:
1 tsp Haldi/Turmeric Powder
1 tsp Jeera/Cumin Powder
1 tsp Dhania/Coriander Powder
½ – 1 tsp Red Chilli Powder (Adjust as per taste)
¼ tsp Hing/Asafoetida (Optional)
1½ tbsp White Sesame Seeds

Other Ingredients:
Wheat flour for dusting
Rolling Pin
Ghee/Oil for roasting

Method:
Preparation:

1. Pick just the leaves from a bunch of methi/fenugreek leaves and wash them thoroughly. Roughly chop them and place them in a large mixing bowl.
2. Crush the finely chopped ginger and green chillies with a generous pinch of sea salt into paste in a blender or pestle and mortar. Add this to the mixing bowl.
3. Tip in all the ingredients listed above (wheat flour, gram flour, millet flour, sesame seeds, salt and all the ground spices) and mix them well.
4. Pour oil, yogurt if using and about 2-3 tbsp of water and start mixing them to form a dough by adding little water at a time. Remember that the fenugreek leaves will release water as you mix and knead and hence take care not to add too much water.
5. Cover the bowl with kitchen towel and let it rest covered for at least 30 minutes.

Proceed to cook:

1. Heat the griddle or tawa on medium flame.
2. While the griddle is heating, knead the dough again for a minute and pinch large lime sized balls.
3. Roll the balls on wheat flour covering it well and press it down with hand. With the help of a rolling pin, roll it into circle to form thin roti. Dust off the excess flour.
4. Place the roti on hot griddle and cook on medium to low heat for half a minute and flip it. Brush the roti with some ghee or oil and flip it again. Brush the oil or ghee on other side and cook until both the sides are cooked well and few brown spots start to appear.
5. Repeat and cook all the Theplas and place them covered in a casserole dish until ready to serve.
6. Serve these delicious Gujati Methi Thepla hot with chilled yogurt and/or pickle or with a curry of your choice and enjoy.

Sia’s Notes:

• Along with whole wheat flour and gram flour, you can add other flours like bajra (pearl millet flour), jowar (sorghum), ragi (finger millet) or any other flour of your choice for added nutrition.
• To save time, you can pick the methi leaves and store them in an air tight container or zip lock bag and pop in the fridge for 4-5 days. Wash them before using them in any recipe. You can also wash them and store it in a freezer for up to 1 month and use them in the recipe.
• If you don’t have fresh methi or fenugreek leaves, you can use some finely chopped fresh coriander leaves and about 2 tbsp dried fenugreek leaves (kasuri methi) and follow the recipe.
• These Methi Theplas remain fresh for 4-5 days at room temperature, making them perfect dish to pack for long distance trips and travels.
• For longer shelf life, store them in refrigerator an air tight container for up to 7 days and pack them in an zip lock bag in between a parchment sheet and store in freezer for 1-2 months. Reheat the Gujarti Methi Theplas in hot griddle and brush them with little oil or ghee before serving.