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Traditional Heritage
Thapla
Ingredients
- 1 bunch fenugreek leaves (methi), cleaned and cut
- 1 cup whole wheat flour
- ½ cup jowar flour (sorghum)
- ½ cup bajra flour (pearl millet)
- 1 inch ginger, ground to paste
- 1 green chili
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ coriander powder
- ½ teaspoon chili powder (optional)
- 1 stick butter, softened
- ¾ cup curd (yogurt)
- Oil to roast the thepla
- Salt to taste
Directions
- In a bowl, mix whole wheat, jowar and bajra flour. You can use 2 cups of wheat flour instead of other flours.
- Add all the spices, herbs and methi leaves. Mix well.
- Fold in butter and mix, when held together, it forms like a ball.
- Add curds and mix it well, knead into a dough. It should be soft and smooth dough. Add more curds if needed. The methi leaves releases water so ensure you don’t make the dough sticky.
- Keep it aside for 5 minutes so that the gluten is released. Make medium size ball from the dough.
- Roll each ball to a round, about 5 inches in diameter.
- Heat tawa and place the thepla on it. Flip when one side is partly cooked. Spread oil on the side. Flip the thepla again when the second side is cooked.
- Flip until you get golden spot and the methi thepla is cooked evenly on both sides.
- Remove and keep aside in a roti basket, start and complete the same process until all the balls are completely finished.
