Fresh fenugreek leaves flavoured, pan roasted Indian flatbread recipe from the heartland of Gujarat. These are great as breakfasts/snacks or even as your main meals
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine Gujarati, Indian
Servings 7
Calories 160kcal
Equipment
Tawa (Indian skillet) or any skillet
Ingredients
2cupsfresh methi or fenugreek leaves
1½cupswhole wheat flour
2tbspyoghurt
¼cupgram flourbesan
2tbspgreen chilles crushed
2tbspgingergrated
1tspturmeric powder
1tspasafoedita powderhing
1tspoilfor the dough
1tspsalt to taste
oilfor cooking
For the mango-mint chutney
1cupraw mangoespeeled and chopped
1cupfresh mint leaves
1/2cupcoriander leaves
2freshgreen chillis
2clovesgarlic
1tspcumin seeds
salt to taste
Instructions
Chop the methi leaves finely and then wash them. Keep them soaked in salted water for about 15 minutes
In a mixing bowl, add the wheat flour and the gram flour, turmeric, salt, hing, ginger & chilli pastes. Mix with a spoon. Then add the yoghurt, the drained methi leaves and oil. Mix well
Gradually add lukewarm water, to knead a smooth, soft but firm dough. I needed less than ½ a cup of water for the dough to come together. Apply some oil, cover with a damp cloth and rest it for 15-20 minutes
After 15 minutes, knead again and pinch out lime sized balls from the dough
Now, dust your work surface with flour and roll each of these out, as thin as you possibly can. This is crucial for getting soft, unbreakable theplas
Heat your skillet. Make sure that it is quite hot, since these flatbreads will not take less than a minute to cook, as they are so thin. Place the rolled out bread on it, apply some oil and flip it in about 30-40 seconds. Repeat the same for the other side and all others too
To make the chutney
Blend all ingredients, mentioned under the chutney head with 1/4 cup water to make a thick and smooth chutney
Serve your super soft, thin and delicious methitheplas - fenugreek flavoured flatbreads hot, with the chutney, some chilled yoghurt and a cup of chai. Enjoy!
Notes
Roll the theplas out very thin. Their thickness is lower than that of rotis too
Do not cook them for more than a minute (both sides included), otherwise they will not remain as soft. Do not worry about them being being undercooked since they are rolled out thin, they cook quickly
The yoghurt added, makes the theplas very soft. However, if you are planning to store these for a longer time, do not use yoghurt. Only use water to knead the dough