Saathee RECIPES
by Taige Shukla
Gujarati Methi Thepla Happy August Saathee fam! This month’s recipe has been a long time coming and one my grandma (Amma) has been insisting I learn how to make for ages! Classic methi thepla is a staple in most Gujarati households, so naturally it’s a recipe we had to share. Thepla is essentially a spiced roti or flat bread, typically made with a handful of spices and methi (fenugreek leaves) or even other shredded veggies such as squash and ginger / garlic. Whatever your preference, it’s super easy to make your own and adjust the spice levels. This recipe was inspired by my recent travels (that had also been a long time coming) and the desi-need to pack snacks when on the go. If you weren’t aware, thepla is the ultimate travel snack. Lightweight, easy to pack, won’t make a mess, and lasts for 3-4 days! I was lucky enough to take some of Amma’s thepla on a recent trip to Spain, and they came in handy during my travels. Okay okay…they may or may not have been eaten before I could even make it on the plane. Regardless, they hit the spot! So be sure to pack this Gujarati classic for your next summer trip. You won’t regret it! Special thanks to Amma (Charu Shukla).
Ingredients 2 cups whole wheat flour 1 cup dahi (yogurt) ¾ cup fresh or frozen methi (fenugreek leaves), finely chopped 2 green chili peppers, ground into a paste ¼ cup sesame seeds 2 tbsp vegetable oil 2 tsp turmeric powder Salt to taste (about 2 tsp) Optional: ¼ cup gor (aka jaggery) or dark brown sugar
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Servings: 20 Prep Time: 30 min - 1 hour Cooking Time: 15 - 20 minutes
Directions
1 Start by prepping the dough. Combine dahi (yogurt), ground green chilis, turmeric, salt to taste and gor (jaggery) together and set aside. Add flour and oil into a separate large bowl and mix in the chopped methi. Option to use a food processor here to ensure the methi is fully mixed into the flour. You can also try incorporating some finely chopped ginger and garlic for even more flavor.
2 Next, start to slowly add the dahi mixture into the flour mixture, until the dough begins to form; option to continue to use the food processor in this step as well. Remove the dough and knead with your hands until semi-stiff and smooth. Cover and let sit for about 10 mins.
3 Now form the dough into about twenty 1-inch balls (basically golf ball size). Take a ball and
using a rolling pin, roll it out into a thin circle, forming the thepla / flatbread. Warm a flat skillet to medium-high heat and add the thepla, roast on both sides until light brown spots begin to form. Then add a drop of oil on one side and evenly spread. Hint: if the thepla begins to puff up, gently press on the puffed sides and rotate, this helps make the thepla soft and flaky once fully cooked. Repeat on the other side.
4 Continue until all theplas are complete and cooled, stack them together, wrap in a paper towel and store in a closed container to keep them nice and soft! Serve with your favorite athanu (pickle), chutney, ghee, chai or simply enjoy on its own!
72
August
2022
