Thepla

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Thepla

Thepla is a traditional Indian recipe (Gujarat) for a classic flatbread of a flour base flavoured with fenugreek and spices that's lightly greased and cooked in a frying pan until browned and cooked through. The full recipe is presented here and I hope you enjoy this classic Indian version of: Thepla.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12–15

Rating:

Tags : Spice Recipes Herb Recipes Bread Recipes Indian Recipes

Ingredients:

150g plain flour
1/2 bunch fresh fenugreek (methi) leaves, finely chopped
1 tsp ajwain (bishop's weed)
1 tsp ground coriander seeds
2 green chillies, crushed to a paste
1 tsp red chilli powder
1 pinch of asafoetida (hing)
1/2 tsp ground turmeric
1 tbsp ginger-garlic paste
1 tsp ground cumin seeds
oil, as needed
salt, to taste

Method:

Sift the four into a bowl. In a separate bowl, mix the methi leaves, ajwain, coriander seeds, chillies, chilli powder, asafoetida, turmeric, ginger-garlic paste and ground cumin seeds. Mix well to combine then mix into the flour.

Add 1 tsp oil and knead into the flour and spice mix. Now add enough water to bring the mixture together as a stiff dough. Divide the dough into balls about the size of a salad tomato. Roll these out into thin pancakes with a rolling pin.

Heat a griddle pan, a skillet or a dry non-stick frying pan over high heat. Brush one side of the thepla with a little olive oil and set in the pan, oiled side down. Brush the top with a little more oil and fry until browned on the base then turn over and fry until browned on the other side and cooked through.

Remove from the pan and serve hot, then cook the next thepla.