Thepla
Absolute Ace of Travel Companions! The all-purpose bread of Gujarat scented by Métis
Description
A thin flatbread kneading Methi (fenugreek) leaves, yogurt, and various spices into whole-wheat dough. Remains soft when cold, featuring excellent shelf life.
Restaurants serving Thepla
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Atta(whole wheat)
- Methi leaves(fenugreek)
- Plain yogurt
- Turmeric
- Chili powder
- Cumin powder
- Salt
- Ghee
Instructions
- Knead Atta (whole wheat), chopped fresh Methi, yogurt, turmeric, chili powder, cumin powder, salt, and oil well.
- Roll dough thinly into small circles.
- Briefly bake on a heated griddle (Tawa) while brushing with Ghee or oil until both sides are fragrantly browned.
Learn more Spice, substitutes, tips
Key spices
Methi's unique sweet bitter aroma and cumin flavor
Substitutes at Japanese supermarkets
(Difficult to sub as Methi aroma is key, but can be made with spinach)
Pairing
Plain yogurt、Mango achar
Trivia
[Hardcore] Considered 'Indian hardtack' that Gujaratis almost always bring when traveling. Adding yogurt keeps the dough supple and prevents drying over time.
Eating tips & etiquette
[Unique Eating] Place chutney or pickles in the center, roll the dough into a cylinder, and bite in easily!
Allergen
Wheat, Dairy