Fresh methi isn’t available in Melbourne, so we try to grow it at home. Unfortunately that requires some planning and we just don’t have enough pots in the garden to keep up with my methi appetite. Frozen methi has come to the rescue quite nicely and we stock up our freezer with packets of methi leaves.
Here’s an easy Thepla recipe. I hope I haven’t offended any Thepla purists with my food processor version. but if you’re looking for a quick way to prepare Theplas mid-week, give this recipe a shot. You might be pleasantly surprised.
- 1 cup Atta
- 1/2 cup Besan
- 1 tablespoon soy flour
- 150 grams frozen methi (thaw and drain)
- 4 green chillies
- 1/2 sprig curry leaves (stalk removed)
- 2 tablespoons fresh coriander
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 2 tsp red chilli powder
- Pinch of hing
- Salt to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon roasted pepper methi powder
- Pinch of Amchur
- Pinch of Ajwain seeds
- Cream (about 1/3 cup) or yogurt
- 1 tablespoon oil
In a bowl, mix together besan, atta and soy flour. In a food processor, add all ingredients in (b) with half the flour mixture. Pulse until the mix resembles bread crumbs. Add rest of the flour, pulse again. Pour into a large mixing bowl, add ajwain seeds and enough cream to form a stiff dough. Add oil, knead dough for about 5 minutes until it forms a smooth ball. Set aside to rest for about 20 minutes.Form golf-sized balls from the dough. Dip each ball in dry atta flour, press gently on a rolling surface, and then roll out into flat circles, about the thickness of regular roti. You can roll all the theplas out and lay them on plastic sheets in between the theplas.
To cook the Thepla, heat a pan until smoking hot. Place a Thepla in the pan, when you see it start to dry out slightly, and there are bubbles all over the top, flip the Thepla over. Spread ghee on the cooked side. Let the new side cook, flip over again, spread more ghee on the flipped side. Press down gently with a spatula to ensure the whole Thepla gets cooked. Flip once more back to the other side, and then remove from heat.
Serve Theplas with a nice spicy Indian pickle. Enjoy!