Methi Ke Theple ( Indian Fenugreek Flat bread)

"Rotli, daal, Bhaat ane shaak"!! Yes, a dish from Gujarat, the West most state of India, rich in culture, religious ideologies and of course the yummy unique range of food. The Gujarathi cuisine differ from the other regional cuisines of India. First & foremost difference is that most of the Gujarathi dishes are vegetarian & secondly, they love to add a bit of sugar to almost all their dishes. But it tastes so good. I often used to go have "Gujarathi Thali" at Gujarathi Samaj in Coimbatore with friends! The Thali consists of a An Indian flatbread, rice, lentil curry and vegetable gravy....The Gujju way of describing a Thali is what I have written in the beginning!!

"Thepla" is a delicious Gujarathi flat bread made with a combination of flour and greens. Mostly, fenugreek leaves are used. A best way to consume greens, if you don't like to consume it the way it is. The Theplas are made so thin and crisp that they last long for 2-3 days. This must be the reason why you find, many North Indian families pack Theplas in their tiffin while travelling in a train. Stuffed Paranthas on the go......Saru Che!! ;)

Ingredients:

2 cups wheat flour (atta)
1/4 cup gram flour (besan/chick-pea flour)
1 bunch of fresh fenugreek leaves (methi) (If you don't get fresh methi, use 1/2 cup dried fenugreek leaves/kasuri methi)
1/2 cup curd
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp cumin seeds (jeera)
2 tsp ajwain (carom seeds)
a pinch of asafoetida (heeng)
1 tbsp of oil
salt to taste

Method:

Mix all the above ingredients and knead into a soft dough (like you make for chapathis). Cover and keep aside for at least 10 minutes.
Divide the dough into lemon sized balls and roll it into very thin, round shape just like you do for chapathis. Now take a tsp of oil and spread it all over the flat chapathi / thepla.
Heat a flat tava or a flat non stick pan. When it is hot, place the thepla on the tava, oil side down. Let it cook for 1 minute. Pour little more oil across & on top of the thepla.
Turn over the thepla and let the other side too cook. Turn the thepla frequently so that it is fully roasted and cooked equally on both sides. Remove from heat when is done.
Serve hot with a nice North Indian dry gravy, curd & pickle. :)

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