Methi thepla

Asha made methi thepla (pronounced MEH-tee TEP-lah) for lunch today. Methi thepla are a Gujarati flatbread, with mehti (fresh fenugreek). Methi looks a little like a cross between oregano and spinach, with an agreeably dark, slightly aniseed taste. I’d never had fresh fenugreek before coming to India. Her recipe was atta (wholegrain flour), oil, methi, turmeric, green chilli, coriander powder, and chilli. Although I’m pretty sure Asha didn’t use cumin, this recipe from Manjula’s Kitchen otherwise looks pretty damn close. She served the methi thepla with plain dahi (yoghurt), and a very sweet carrot and tomato dish that was something of a hybrid between a relish and a stew. C and I had the leftover thepla with fried eggs for dinner, which was delicious.

 

Comments

  1. want to try this immediately and would if I was more confient I wouldn’t bugger it up completely. Looks utterly wonderful though and cause for extreme and immediate jealousy k

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