The dish belongs to the Gujarat state of India. It is actually a type of Methi paratha and has fenugreek leaves as one of its main ingredients. Theplas are made in various parts of India and people of every state love to eat this methi bread. Thepla is one of the snacks that can be easily carried while travelling. It is a popular side dish mostly eaten with tea or after dinner.
My husband, Ritesh works as a CRM Consultant which requires him to travel a lot. He was bored with eating cold sandwiches on the plane. Thus Methi Thepla was a perfect snack for him and an easy task for me too:)
2 cups whole wheat flour
2 cups fenugreek leaves , washed and dried on a kitchen towel
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp asafetida powder
1/2 tsp ajwain/ carom seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 green chillies chopped very fine
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
Sprinkle salt on methi leaves and keep them aside for 30 min as it reduces the bitterness of methi leaves.
Put all the ingredients (except oil/ ghee) into a large mixing bowl. Add a little warm water at a time, mixing the ingredients with your fingers to blend them together. When the ingredients have all come together, begin to knead and continue till you have a medium-soft, smooth dough. Now add 2 tbsps of cooking oil/ ghee and knead some more to blend it into the dough. Keep the finished dough aside for 20-30 minutes to rest.
After 20-30 minutes, divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle as big as a chapatti
Heat a griddle and fry the Theplas one at a time like this: Put a Thepla on the griddle. Do the first flip when you see tiny bubbles rise on the top surface of the Thepla. As soon as the first flip is done, drizzle a bit of the cooking oil/ ghee on the top and spread well over the surface of the Thepla. Flip again in 30 seconds and drizzle oil/ ghee on this surface too. The Thepla is done when both sides are crispy and golden brown.
Serve with chilled boondi raita and favorite pickle or chutney.
Boondi Raita is very easy to make. Just whip yoghurt well, sprinkle some chat masala on it and mix the boondi just before serving.
Ref: About.com, ifoodtv