Khakhra
A thin Gujarati wheat flatbread, pressed and roasted over low heat until crisp and lightly browned.
Modern adaptation
Methi thepla
A Gujarati flatbread made with fresh fenugreek leaves, wheat, gram and millet flours, and spices. This batch makes about 11.
Fenugreek and mixed flours
This Gujarati methi thepla uses fresh fenugreek leaves with wheat, gram, pearl millet and sorghum flours. Thin rounds cook on a tawa with a little oil. Other thepla recipes use different flour mixtures and vegetables.
Sources for this section
History
The source identifies methi thepla with Gujarati cuisine; its earliest date and precise origin are not established.
Ingredients
Yield 11 theplas · Scaling: source batch only
Fresh fenugreek leavesRinse, drain and chop finely.
237 mL1 cup as recorded
Tightly packed237 mL1 cup as recorded
120 g, plus flour for dusting59 mL¼ cup as recorded
40 gPearl millet flour
59 mL¼ cup as recorded
40 gSorghum flour
59 mL¼ cup as recorded
40 gGingerCrush to a paste.
1 inch
Green chilliesCrush to a paste.
½–1 tsp chopped
Red chilli powder
2.5 mL½ tsp as recorded
2.5 mL½ tsp as recorded
Ground cumin
2.5 mL½ tsp as recorded
Ground coriander
2.5 mL½ tsp as recorded
3.7 mL¾ tsp as recorded
Or to tasteOil
15 mL1 tbsp as recorded
Plus oil as needed for cookingPlain yogurt
59 mL4 tbsp as recorded
4–5 tbsp, plus more if neededMethod
Risks and precautions · Standard risk
Contains wheat and dairy.
Cook the dough through; do not taste raw flour.
- Rinse and drain the fenugreek leaves well, then chop them finely.
- Mix the four flours, ginger, chilli, ground spices, salt, oil and leaves. Add the yogurt and knead to a soft, smooth dough; add a little more yogurt if needed.
- Divide into 10 or 11 portions. Dust each lightly with flour and roll into a thin round about 7–8 inches across.
- Heat a tawa or large skillet over medium-high heat. Cook a round until faint bubbles appear, then turn and spread a little oil on the cooked surface.
- Turn again when the second side is partly cooked and oil it. Turn as needed, pressing lightly with a spatula, until cooked evenly with golden-brown spots. Repeat with the remaining dough.
Conditions
Yield11 theplas
Places
Gujarat
Documented preparation · Region evidenceThe source identifies this preparation with Gujarati cuisine; it does not establish a precise birthplace.
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Sources
Dassana's Veg RecipesInspiration · Method · Geography
Thepla Recipe (Gujarati Methi Thepla)Gujarati association, flour and spice quantities, fresh fenugreek, yogurt dough, rolling and skillet method.
Cited in: Fenugreek and mixed flours