Saturday, November 17, 2007
Methi na Thepla is a favorite Gujarati roti. Fresh fenugreek leaves are chopped and mixed with wheat flour, with addition of spices, and then rotis are rolled and roasted. If Gujarati families have to carry food on a long journey, it's generally thepla and athana (Achar). If fresh fenugreek leaves are not available then spinach leaves and few crumbled kasoori methi leaves (Dry methi) can be substituted. Though it tastes good, it doesn't come close to fresh methi thepla.
I read in Madhur Jaffrey's "World Vegetarian" book that the same Methi which is devoured in India, is fed to the camels in Morocco. That was an interesting tidbit, I thought!
I have modified the recipe by adding more grains to get the benefits of high fiber and more nutrition.
Here's the recipe -
Methi na Thepla (Makes 10-12)
1 cup freshly chopped Methi/fenugreek leaves
1/2 cup wheat flour
1/4 cup besan/chickpea flour
1 tbsp barley flour
1 tbsp oat flour
1 tbsp bajari/millet flour
1 tbsp Soy flour
1 tsp owa/thymol/carrom seeds
1 tsp sesame seeds, roasted
1/2 tsp turmeric powder
1/2 tsp corainder-cumin seeds powder
1/2 tsp paprika
2 tbsp plain yogurt or cottage cheese
Salt to taste
Sugar to taste
Oil for shallow frying
1. Mix dry flours with spices, salt and sugar. Add yogurt. Add little water at a time to make not too soft, not too hard dough.
2. Cover with a damp cloth and keep aside for 15 minutes.
3. Make 10 - 12 balls. Roll into a circular chapati.
4. Heat pan or griddle. Fry the chapatis one at a time, so brown spots appear on both sides. Smear some oil while cooking.
5. When one thepla is ready, wrap it in a clean kitchen napkin, so they remain soft.
1. Instead of Methi, grated carrot, cabbage or bottle gourd(Dudhi), or chopped spinach can be substituted.