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Surti Locho

By Dhara Choksi

Cuisines

Gujarati Cuisine: Snacks, Indian Breads, Light Food

Methi Thepla are flavorful Gujarati flatbreads from Gujarat, India. Basically methi thepla is made with fresh fenugreek (methi) leaves and whole grain flours.

How To Cook:

Step 1: Thoroughly wash Fenugreek leaves with clean water to remove dirt. Cut it into finely chopped pieces and wash again to clean any remaining dirt particles. Drain the excess water.

Step 2: In a vessel mix wheat flour and millet flour.

Step 3: Add turmeric powder, coriander-cumin powder, salt, garlic-chilly paste and asafoetida powder to the flour and again mix well.

Step 4: Add oil, curd and mix well.

Step 5: Now add the drained fenugreek leaves to the mixture and knead the dough by adding water/buttermilk to it. The dough should not be too hard.

Step 6: Cover t...he dough with a wet cloth and allow it to rest for 1/2 or 1 hour for mild fermentation.

Step 7: Prepare Equal balls of medium size ( 70-80gm/ball) from the dough. Roll the balls with the help of a rolling pin to form a flat circular shape.

Step 8: Place the pan on medium heat. Once it reaches appropriate temperature, place the rolled thepla over it without causing any breakage in its shape.

Step 9: When bubbles start emerging on its surface flip the side and grease it with little bit oil.

Step 10: The thepla will turn brownish in pattern and gain crispy texture.

Step 11: Remove the thepla from heat and it is ready to serve.

Step 12: Serve it with curd, curry, chatni, tea or coffee.

Kaywords: Methi Thepla, Thepla, Methi Roti, Gujarati Methi Thepla, Fenugreek Flatbread, Gujarati Thepla

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

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