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This time we had a Gujarati family travelling with us in the same coach. They were foodies and eating different stuff throughout the journey. I got to taste yummy Thepla (sweet, sour & Methi flavoured Chapati, Gujarati special) and loved it. She even wrote the recipe on a piece of paper for me. I have been cooking Thepla for 10+ years now. Here is the recipe for you.
Ingredients
Wheat Flour - 3/4 Cup
Besan - 1/4 Cup
Fenugreek / Methi leaves - 1 medium sized bunch
Grated Jaggery - 2 spoons
Green Chillies - 3 to 4
Garlic - 3 Cloves
Tamarind Juice - 2 spoons
Cumin Seeds - 1 spoon
Ajwain Seeds - 1 spoon
Salt to taste
Oil - 8-10 Spoons
Method
Wash & cut the Fenugreek leaves into small pieces. Grind green chillies & garlic cloves. Grind the Fenugreek leaves by adding little water.
Now add all other ingredients and mix well. Dough should of Chapati dough consistency. Add 3-4 spoons of oil and kneed the dough again.
Heat a thick bottomed Tawa & apply the oil.
Take medium lemon sized dough and roll-out similar to a Chapati on the rolling-board. Transfer it on to the Tawa and cook both the sides by applying oil.
Yummy Thepla is ready.
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| Fenugreek Leaves |
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| Grinded Fenugreek leaves, Green chilli, garlic, Tamarind juice, Jaggery, Cumin & Ajwain seeds |
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| Thepla dough |
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| Thepla - ready to cook |
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| Thepla - Getting cooked |
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| Thepla |
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