Methi Thepla/ Methi Na Thepla (Spiced Whole Wheat & Chickpea Flour Flatbreads With Fenugreek Greens) & Announcing The Winner Of The Silk Road Vegetarian Cookbook Giveaway!
Lunch or breakfast time spiced thin and unleavened Indian flatbread made with whole wheat flour, chickpea flour and fresh fenugreek greens.
Servings Prep Time
12Theplas 30minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
12Theplas 30minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. *In India, fenugreek greens are sold in largish bunches. Open up the bunches and wash well in running water. Shake the excess water off the leaves or pat them dry with a towel. Chop up the leaves and the tender part of the stalks.
  2. Put all the dry ingredients in a large bowl or the bowl of your kneading machine/ processor and mix them well. Add the chopped fenugreek greens, yogurt, the oil and just enough water so that you can knead everything into a smooth dough that is neither too firm not too soft. Let the dough rest, covered loosely for about half an hour.
  3. Divide the dough into about 12 portions. Roll each one into a ball and flatten slightly. Lightly dust with wheat flour and roll them out thin with a rolling pin, into rounds about 5″ to 6″ in diameter.
  4. Place a griddle or a slightly heavy tava on the stove. When it is quite hot, cook the rounds of dough, one at a time, over medium to high heat.
  5. First let each Thepla cook on one side. Then turn it over to cook on the other side and brush a little oil on the cooked side. Now turn it over again and brush a little oil on this side too. Now cook the Thepla on both sides until they’re done and brown spots appear on both sides. Do not let them burn.
  6. When they’re done stack them in a bread basket or other suitable container and serve warm or at room temperature with something on the side depending on the meal and according to your preference.
Recipe Notes

Announcing The Winner Of The Silk Road Vegetarian Cookbook Giveaway –

I must apologize for the delay in announcing the results of the Silk Road Vegetarian – Vegan, Vegetarian and Gluten-free Recipes for the Mindful Cook by Dahlia Abraham-Klein. The best laid plans can come apart by things unplanned and that’s just what happened with me, though the unplanned events were good ones. It only meant that I had very little time to spare for the internet and this blog but that’s done now.

First of all let me thank all of you who entered the GIveaway. As I had mentioned in my Giveaway announcement post, Tuttle Publishing would be giving away 2 copies of the Silk Road Vegetarian Cookbook and ship them worldwide to two randomly chosen comments on that post.


So congratulations Rafeeda A. Raheem and Jayne, as you are the two lucky winners of a copy of the cookbook. Lookout for an e-mail from in your inbox.

Should either one of the winners not respond within a week, I will choose someone else to receive the cookbook.

Do keep watching this space for more cookbook giveaways through October and November.