Methi Thepla (Bockshornklee-Fladenbrot)

Thepla stays soft for days, so Gujarati families take them on every trip. Dried kasuri methi works when fresh fenugreek is not available.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 20 min
• Cook 25 min
• Vegetarian
• Beliebt in Gujarat

Ingredients

• 250 g chapati flour (atta)
• 2 tbsp gram flour (besan)
• 1 bunch fresh fenugreek, chopped (or 3 tbsp kasuri methi)
• 3 tbsp yoghurt
• 1 tsp ginger-chilli paste
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• ½ tsp ajwain
• 1 tsp sesame seeds
• 1 tsp salt
• 2 tbsp oil
• Water as needed
• Oil for cooking

Method

1. Mix all ingredients except water. Add water little by little and knead a soft dough. Rest 15 minutes.
2. Divide into 12 balls and roll thin, about 15 cm.
3. Cook on a hot tawa, about 30 seconds per side, then brush with oil and cook until golden spots appear.
4. Stack and keep covered. Serve with yoghurt, pickle or chai.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.