Methi Theplas
Every aspect of Indian food has a variety and the bread department does not fail to impress in that aspect. I love a basic naan bread, chapatti or deep fried Puris/ bhaturas. But when I want bread to be the star of my meal and also just simply don’t have the time to cook both a curry and some bread; a theplas, parathas or even south indian style crepes like dosas make it special.
Though theplas are synonymous with Gujarati cuisine, they are eaten in most parts of the country. Most regions in India have their own version of it this style of bread.
I remember travelling as a young girl with my family in India and always found people carrying this as a snack on their journeys with some pickle and maybe a little dry veggie dish to go. One of the reasons this is usually a travel snack of choice in India is because unlike other breads it stays fresher longer. More so in the hot summer when you need food to last through long journeys. This bread can be eaten warm or cold. The use of yoghurt makes the dough more paliable and yield softer theplas which stay soft even when they are served cold. I haven’t used any water which would be the way they make it in Gujarati households but if you feel you might need a little water to help with getting the dough together add a couple of tablespoons. Though yoghurt alone usually does the trick.
At home I we usually have theplas with pickle or just plain yoghurt but it can also be served as an accompaniment to curries and veggie dishes.
I have made it with Fenugreek/ Methi, which in fact is one of the more popular theplas. I use Kasoori Methi which is the dry variety of fenugreek only because I could not get hold of fresh fenugreek leaves but normally they would be made with fresh leaves. Though I have admit, Kasoori Methi has a distinct and strong aroma which when kneaded into the dough smells absolutely wonderful.
Ingredients
150gms wheat flour
30gms dry fenugreek leaves or called Kasoori Methi (available in Asian stores)
1 tbsp chopped fresh coriander leaves
½ tsp red chilli powder
½ tsp turmeric powder
1 ½ tsp coriander powder
2 tbsp vegetable oil
120mls plain yoghurt
Salt to taste
Flour for dusting and rolling the theplas
2 tbsp butter for frying
Add the flour, methi leaves, chopped coriander, powdered spices and salt in a bowl. Add the oil and mix lightly. Now add the yoghurt a few tablespoons at a time, kneading to form a soft dough.
Turn the dough out on the work surface and knead until smooth and elastic, add a little flour to help if it starts to stick. Cling film the dough and leave to rest for 10minutes or so.
Heat your griddle pan, in the meanwhile flour your hands and divide the dough into equal portions. Shape into balls flattening each one out in the palm of your hands. Roll it out into a 10cm disc. Add a teaspoon of butter to the pan & place the theplas on the pan cooking for a couple of minutes. Add butter on the top of the thepla too and then turn over cooking for about 2minutes again or until both sides are lightly brown. Wrap in a warm cloth or foil to keep warm.
Serve warm or cold with yoghurt & pickle or even a curry of your choice.
