For me, the first thing that comes to my mind, when we talk about Gujarati cuisine is Thepla. It’s an absolute favorite, which I can relish as a meal, or as a snack with some green chilli and tea in the evening.
While you can chose to make a plain thepla, I prefer to have methi thepla, simply because I am obsessed with methi, and hence, when winters finally strike, it becomes the most consumed winter green, next to saag and palak.
Here’s my mum’s recipe for this quintessential Gujarati delicacy:
Serves: 2-3
Time: 30-40 mins
Ingredients:
1 cup flour
1/2 cup besan
3/4 cup methi
1/2 cup water
2 green chillies (chopped)
1 tsp ginger garlic paste
3-4 tbsp curd
1/2 tsp coriander powder
1/4 tsp red chilli powder
1 tbsp oil (for dough) + oil to cook thepla
Salt to taste
Steps:
1. Mix all the ingredients together and make a soft dough. If the dough feels too soft, then adjust by adding a little more besan/flour. Keep the dough aside for 10-20 mins to rest.
2. Divide the dough into smaller balls.
3. Dust the dough ball with some flour and using a rolling pin, roll them into 8-10 cm sized circles.
4. Cook on tawa by applying little oil on both sides.
5. Serve hot or at room temperature with curd, pickle or chutney of your choice.
The Food Fanatic 