Last week, I picked up some wonderfully fresh methi /fenugreek leaves and instantly wanted to make some methi thepla. I knew I was running low on whole wheat flour, and soon realised it was not enough to make the thepla. So I added some Bajra/ millet flour instead to make Ghau- Bajra na Thepla.
Here goes the recipe.
Serves: 4-6 persons
Preparation time: 30 minutes
Cook time: 30 minutes
1 cups whole wheat flour
1 cup bajra/ millet flour
2 cups fenugreek leaves (removed from stems, washed and dried)
1 tbsp turmeric powder
1 tsp red chilli powder
1 tsp salt (or more, to taste)
1 tbsp sesame seeds
1 cup yogurt (room temperature) plus some water (sort of buttermilk consistency)
1/2 cup+ 2 tbsp vegetable/ sunflower/ canola cooking oil for frying.
|Thepla dough ball|
- In a large mixing bowl, mix the flours, turmeric powder, chilli powber, salt, sesame seeds together. Add 2 tbsp cooking oil and bit of the yogurt at a time, mixing to blend them together and form a lose dough.
- When the ingredients have all come together, add the fenugreek leaves and knead into medium-soft, smooth dough. Set dough aside for 20-30 minutes to rest.
- Divide the dough into small 1 inch ball sized portions.
- Roll into 5-6 inch diameter thin diskettes. Use flour to help rolling, if the dough sticks to the rolling board.
|Golden brown Thepla|
- Heat a griddle on high and fry the theplas one at a time. Place one rolled diskette on the griddle. Flip when tiny bubbles rise on the top surface. As soon as the first flip is done, baste a little bit of the cooking oil and spread well over the surface. Flip again in 30 seconds and baste. The Thepla is done when both sides are crispy and golden brown.
- Serve with chilled yogurt and Chhunda(Sweet mango pickle) or your favorite pickle or chutney
Hetal from Houston
|Ghau Bajra Thepla with yogurt and pickle|