Saturday, March 14, 2009

Methi na Thepla

a meal for a journey.


In my home Methi na Thepla were introduced by my next door neighbor, Vimli in Colaba. It must have been 1978 or so. She was all of 20 yrs, ready to prove her skills at cooking and in the corridors of marriage. It was the first train journey that we were going to set out on, ofcourse a pilgrimage. Did any middle class people go on any other journey of adventure or leisure at the time? Rarely.

Vimli walked in and the effervescent kid that I was, announced to her that we were to travel. She quickly told my Mom that they could put together the food for the travel. The menu decided, shankarpali, chakli, Chivda the snacks and for the next day's lunch it would be Methi na Thepla.

This is Vimli's recipe and we don't change anything about it. It has been our staple on journeys.

Passing on this recipe to the new bride. She is still honeymooning at their second destination. Dad is on his way to Blr and must have been thrilled to see Somu and Sapna jump on the train at Lonavala to be with him for a while till Pune. Such a sweet thing to do. Love them for the thoughtfulness. Dad is going to remember this journey for a long time even though the family staple thepla is missing.

Ingredients

2 cups chopped fenugreek leaves
1 cup wheat flour
1/4 Chickpea flour/ besan
1 handful millet flour/bajariche pith
1/2 teaspoon turmeric
1/4 teaspoon asafoetida
1 teaspoon red chili powder
1/2 teaspoon cumin powder
1 tablespoon curd
salt and sugar to taste
water to knead

In a big kneading bowl put the finely chopped fenugreek leaves. Add the flours, spices , salt /sugar and curd, knead slowly. Add only as much as water required to make the dough tight. Leave it for 10 mins. Knead again as it would have loosened a bit due to the water from the fenugreek leaves. Pinch off small balls and roll out into small rounds.

Roast on a medium hot girdle applying a little oil or ghee on both sides.

Roast all and cool them by spreading on a paper. Store them in a box. These last for a couple of days without refrigeration. That makes it a great food for journeys.

Serve with your favorite pickle, Chunda or sauce.



Tips:

1. Finely chopped leaves should be used for any type of thepla or paratha because they don't tear the thepla when you roll it out.

2. Curd used in thepla or parathas makes them flaky.

Here are Thepla stories from other blogs:

Thepla for the Soul
Roma’s Methi Thepla even she makes for travel

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