Thursday, March 14, 2013

Methi Teplas

The Gujarati snack Tepla is a type of chapathi spiced up with chilli powder and asafotoeda. Added methi leaves also add to the flavour and nutritional content. Teplas can be eaten for breakfast, lunch or dinner. Gujaratis eat this with plain yoghurt, chutney or with mango chunda. I prefer this with dry garlic chutney or the Jain pickle Menasina Gatti. More on Menasina Gatti soon.
Here's Meena's improvised recipe for making soft and nice methi teplas.

Whole Wheat flour - 2 cups
Fresh Methi leaves - 1 bunch(100Gms)
Plain curd or buttermilk - 1 cup(Or QS)
Salt - To taste
Red chilli powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Cumin powder - 1 Tsp
Asafotoeda - A pinch
Oil/Ghee - QS

Make lemon sized balls
Roll out thin chapathis
Roast on both sides
Apply little oil/ghee on both sides
Store in hot case
Clean wash and chop the methi leaves.
Make a stiff but soft dough with wheat flour mixed in with curd tempered with salt to taste, red chilli powder, cumin powder, turmeric powder and asafotoeda.
Add the chopped methi leaves, knead well and keep covered with a moist cloth for 30 Mins.
Heat the chapathi pan.
Make lemon sized balls with the tepla dough, dust the rolling board and roll thin chapathis.
Roast this on the hot pan, applying little oil/ghee on both sides.
Serve hot with curd, garlic chutney, chunda or any chutney of your choice.
Can also be eaten with any kind of daal or vegetarian curry.

Teplas with garlic chutney
1. You can substitute methi leaves and use a small bunch of mint leaves to make Pudina Teplas.
2. You can also make variations and add ajwain, ginger garlic, crushed green chillies, coriander leaves etc.
3. You can make the dough with only water. In that case, you may mix in a teaspoonful of oil or ghee to the dough.

4. Adjust the quantity of chilli powder according to your taste. We like them little more spicy, hence we add 2 tsp.

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