Another first for me…thepla. Not only have I never tried to make thepla, but I have never even tried them. From my research, I have learned that Methi (Fenugreek) Thepla hails from the northwestern coastal state of Gujarat, whose cuisine is categorized by a mixture of sweet and spicy. Although typical theplas are made with only whole wheat flour and a little besan (chickpea flour) and/or millet flour, this recipe was created by a fellow blogger and is made with sorghum flour, which is rich in fiber, protein, iron and potassium.
This is a health friendly bread. Due to the high fiber content of sorghum, it is filling and therefore will aid in weight loss goals. Fenugreek has many health benefits, including helping to reduce sugar levels in diabetics. Fresh fenugreek is hard to come by in New York; even gourmet supermarkets like Whole Foods and Fairway don’t have this item. The only place to get it is in markets in Indian or Pakistani/Bangladeshi neighborhoods. I purchased this fresh bunch of methi from the Pakistani market in Ditmas Park, Brooklyn.
This recipe is from Jayasri’s blog.
Since sorghum and cornmeal have less gluten than wheat, this is going to be a challenging thepla to make, but I’m up for the challenge!
Sorghum Methi Thepla
- 1 1/2 cups sorghum flour (jowar in Indian markets)
- 1 cup cornmeal
- 1 cup besan (chickpea flour)
- 1/4 cup whole wheat flour
- 1 cup fenugreek leaves, loosely packed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chile powder (cayenne)
- 1/2 teaspoon ajwain (carom seeds)
- 1 1/2 teaspoons salt
- 2 cups water
- rice flour, to knead
Wash, drain and roughly chop the fenugreek leaves.
Bring about 2 cups of water to a boil.
Sift all the flours into a large bowl. Add the fenugreek and the spices and mix to combine with the flours.
Start adding the water 1/3 cup at a time, until a soft dough is formed, that pulls away from the sides of the bowl.
Turn onto a well floured surface with rice flour and knead into a ball.
Divide into 8 evenly sized balls.
Dust surface liberally with rice flour and roll out each ball into a circle. First, press down the balls using the palm of your hands. After you do this, it will only take a few rolls with the rolling pin. It is a very soft dough, so make sure the board and rolling pin are well floured. I rolled them all out and placed in between pieces of waxed paper. The first 3 or 4 were fine, but as the dough cooled, it was harder to roll without the dough cracking.
As I kept trying, more of the rice flour gets incorporated into the dough and then the dough becomes to dry to stay together (around 3 of them ended up in the garbage).
Heat a griddle/tawa. Brush with a little ghee and place rolled thepla on griddle. Turn over, brush the top side with more ghee and cook until golden brown on the other side.
It is a very dense, heavy dough – not the light Naan and Paratha’s I am used to. However, full of flavor, it is delicious and very filling – so a little goes a long way – a delicious bread to add to your meal if you have any weight loss goals. It’s one of those things that just takes practice. As I improve the speed of my rolling out the dough, I will be able to form better looking theplas, instead of my unevenly shaped ones.
With all the flavorings, these are so delicious, I don’t think anything else is needed, however, you can serve with chutney or your favorite vegetarian curry, if desired. Here, I had it with a chickpea salad with chaat masala.
This recipe is being sent to Fiber Rich Event