METHI THEPLA (DHEBRA)

             METHI THEPLA (DHEBRA)

           (Yield: 10 thepla)

Gujarati are very famous for making Thepla/Dhebra, Muthiya, Dhokla and Handvo. So Methi Thepla is one of those items.

Methi thepla is one of the very popular teatime snacks in Gujarat.

Methi thepla has perfect balance of bitterness from the fenugreek leaves and sweetness from the jaggery and sugar and little tart from the curd and incredible flavor from all Indian spices and green chili, garlic and ginger.

Thepla is very popular as travel food for Guajarati’s. Stays goof for few days at room temperature during traveling time.

INGREDIENTS:

·      1 cup Whole Wheat Flour (Roti Flour)

·      1 cup Pearl Millet Flour (Bajari Flour)

·      1 ½ cups Firmly Packed Fresh Fenugreek Leaves, chopped

·      3 T Oil

·      1 1/3 T Green Chili, Garlic, Ginger, crushed in mortar and pestle (Take in equal amount----3 Green Spicy Lavingiya Chilies, 3 Big Garlic Cloves, 1 ½ cm size Ginger Piece))

·      ½ T Jaggery, mix in 1 T water and microwave for 30 seconds to dissolve jaggery completely

·      1 ½ tsp. Sugar

·      1 T + 1 tsp. Sesame Seeds

·      ½ tsp. Ajwain/Carom Seeds, rub between palms to release aroma before adding

·      1 ¼ tsp. Turmeric Powder

·      2 tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      1 ½ tsp. Salt or as per taste

·      ¼ cup Yogurt

·      ½ tsp. Lemon Juice, if yogurt is not sour enough

·      Extra Yogurt as needed to knead dough. You may need very little amount of extra yogurt. (Dough should be firmer then Roti Dough and softer then Bhakhri Dough)

·      ½ tsp. Oil to knead finished dough

·      Extra Oil for roasting thepla

·      Extra Whole Wheat Flour for dusting while rolling thepla, if needed

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LET’S COOK:

Combine chopped 3 green chilies, 3 large garlic cloves and 1 ½ cm size ginger cube and crush them in mortar and pestle, totaling 1 1/3 T crushed green chilies-garlic-ginger.

Combine both flours and oil in a big bowl; rub oil with flours until nicely incorporated with it.

Add rest of all ingredients except fenugreek leaves and rub for 2-3 minutes to incorporate everything nice.

Add fenugreek leaves and knead it with the flours for 3-4 minutes.

Add little water at a time and keep kneading for 1-2 minute every time after adding little water until smooth dough forms. Prepare dough somewhat like paratha dough. Kneading for long time binds fenugreek leaves well with the flour, which is very important in making thepla dough. Otherwise fenugreek leaves will come out while rolling thepla.

Rub ½ tsp. oil on the finished dough and knead until smooth.

Grease fingers and palms with little oil and knead dough one more time and divide into 10 equal size balls.

Roll each ball into 6” diameter roti. Using whole-wheat flour for dusting if needed.

Heat non-stick pan and place rolled thepla (dhebra) on to it.

Turn thepla after 25-30 seconds with flipper and allow it to cook on the bottom side. Apply little oil on the top surface and flip it to shallow fry, press flipper and keep turning the thepla every few seconds for even cooking, until golden brown spots appear. Repeat the same for another side of the thepla.

Repeat with rest of all the thepla dough balls.

Enjoy hot or cold Methi Thepla with Mango Pickle, Garlic Chutney, and Yogurt Raita, Salty Lassi.

It goes very well with Indian Masala Chai (Tea) too.

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NOTE:

Optional ingredient:

Add 1 Tablespoon of Chickpea Flour/Besan Flour in making dough if you like this flavor; it gives unique flavor to the Thepla.