Gujarat

Methi thepla

Name: Methi thepla
Total time: 40 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 2 cups whole wheat flour (wholemeal atta flour, chapati flour); 3 tbsp besan (chickpea flour, gram flour); 1 packed cup chopped fenugreek leaves; 1/4 cup curd (plain yogurt, natural yoghurt); 1 tbsp for the dough plus for cooking cooking oil (vegetable oil); 1/2 inch as paste ginger; 1 to 2 as paste green chilli; 1/2 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1/4 tsp ajwain (carom seeds); 1 tsp sesame seeds; 1 tsp optional sugar; Salt, to taste

The flatbread that has travelled more than most passports.

40 minTime

11 gProtein each

mildSpice

The travelling flatbread3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

370kcalsame

11 gproteinsame

8 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Besan (chickpea flour, gram flour)3 tbsp

Fenugreek leaves1 packed cup, chopped

Curd (plain yogurt, natural yoghurt)¼ cup

Cooking oil (vegetable oil)1 tbsp for the dough, plus for cooking

Ginger1.5 cm, as paste

Green chilli1 to 2, as paste

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Ajwain (carom seeds)¼ tsp

Sesame seeds1 tsp

Sugar1 tsp, optional

Saltto taste

Method

5 steps

1Mix the chopped methi with a pinch of salt and leave for 5 minutes.
2Add the flours, curd, 1 tbsp oil, ginger and chilli paste, spices, sesame, sugar and salt. Knead into a soft dough with a little water. Rest 15 minutes.
3Divide into 12 balls and roll each thin, about the size of a side plate.
4Cook on a hot tawa, flipping once the underside has spots. Brush with a few drops of oil and cook both sides.
5Stack in a cloth lined box as they come off.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Methi thepla

The flatbread that has travelled more than most passports.

40 minTime

11 gProtein each

mildSpice

The travelling flatbread3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

370kcalsame

11 gproteinsame

8 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Besan (chickpea flour, gram flour)3 tbsp

Fenugreek leaves1 packed cup, chopped

Curd (plain yogurt, natural yoghurt)¼ cup

Cooking oil (vegetable oil)1 tbsp for the dough, plus for cooking

Ginger1.5 cm, as paste

Green chilli1 to 2, as paste

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Ajwain (carom seeds)¼ tsp

Sesame seeds1 tsp

Sugar1 tsp, optional

Saltto taste

Method

5 steps

1Mix the chopped methi with a pinch of salt and leave for 5 minutes.
2Add the flours, curd, 1 tbsp oil, ginger and chilli paste, spices, sesame, sugar and salt. Knead into a soft dough with a little water. Rest 15 minutes.
3Divide into 12 balls and roll each thin, about the size of a side plate.
4Cook on a hot tawa, flipping once the underside has spots. Brush with a few drops of oil and cook both sides.
5Stack in a cloth lined box as they come off.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Methi thepla

Make it your way

Ingredients

Method

Methi thepla

Make it your way

Ingredients

Method

Make it a meal