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:
Time: 30-40 mins
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
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.