Kasoori Methi Thepla
Kasoori Methi Thepla is a spiced Indian flatbread loaded with the rich flavor of dried fenugreek leaves.
Methi thepla is like a paratha made with methi or fenugreek leaves but it is not a stuffed paratha. You basically prepare a dough with all the ingredients, roll it out and roast it. It literally gets ready in minutes.
I always have a pack of store-bought Kasoori methi in my kitchen. In US, these packs are really big. Dried leaves are easy to work with since there is no cleaning involved plus there is zero moisture content. Fresh Methi leaves definitely impart good flavor but the flavor of dried leaves should not be under estimated. It is actually very convenient when you need something quick and tasty.
This is something that I make for breakfast. The leftovers get eaten with evening tea. The kids love it too. It is an excellent travel food as well.
- Whole Wheat Flour - 3 standard US cups
- Bajri/Jowar Flour - 1/4th cup (Optional)
- Kasoori Methi leaves - 1 US cup
- Hing - a pinch
- Turmeric powder - 1/4th tspn
- Red Chili powder - 3/4th tspn or to taste
- Sesame seeds - 1 tspn
- Coriander powder - 1.5 tblspn
- Ajwain/Carom seeds - 1/4th tspn
- Cumin Seeds - 1/2 tspn
- Jaggery - About 2 tbspn (Optional)
- Oil - 1 tspn
- Yogurt - 2 tbspn (Optional)
- Water - as required
- Salt - to taste
- Oil - For frying
- Ghee - As needed (Optional)
- Dry Whole Wheat Flour - As needed
- 1) Make a dough with the ingredients listed. The dough should be easily pliable. Let rest not more than 10 minutes.
- 2) Make about 12 balls with the dough. Roll into discs using dry whole wheat flour. Do not use a lot of dry flour or else the thepla will end up being very dry and hard.
- 3) Heat a griddle on medium high heat. Once hot, put the thepla on one side down.When you see little puffing/bubbles, turn and flip to cook on the other side. Apply some oil on the first side which is now on top. Let the bottom side cook properly. Turn and flip again. Spread some more oil on the top side and flip and cook again until completely cooked.
- 4) Apply ghee to one side of the thepla. Serve immediately with pickle and yogurt or transfer it to an insulated container lined with a paper towel to absorb any moisture released from the steam.
- 5) Repeat this process for the rest of the balls.
- Servings: Makes about 12 theplas
- 1) You may add a tspn of ginger-green chili paste while making the dough while cutting back on the amount of red chili powder.
- 2) Yogurt keeps the thepla soft but may be omitted as well.