Thepla is a traditional bread from the Indian state of Gujarat. It is often served at breakfast or teatime, or alongside curries and meat dishes. The dish features fresh and dried fenugreek leaves, called methi. In traditional medicine, fenugreek is thought to improve digestion. For this recipe, be sure to get the leaves, not the seeds, which are also commonly used as a spice. Thepla is found readily in Indian grocery stores and restaurants, but it is mostly made at home by families who appreciate the bread’s durability as a travel food.
Recipe Servings: 4
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
- Mix wheat flour, chickpea flour, fresh and dried fenugreek leaves, salt, chiles, and ginger in a large bowl.
- Stir in yogurt. Then add water and knead to form a soft dough.
- Form the dough into palm-sized balls and roll out with a rolling pin to make thin circles.
- Heat 1 tablespoon of ghee in a large skillet. Fry each thepla until light brown and crispy, adding a tablespoon of ghee to the skillet between each thepla.
- Serve with plain yogurt.
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