1997 miles! Yes thats what India measures from North to South, and “1822 miles” from east to west. With such massive country size dialects and culture changes every 50 miles and so does food and eating habits.
I never got chance to visit western part of India, and was less exposed to things it offers till moved to a cosmopolitan city. Guess what I got introduced to more flavours of India while I got to UK than I ever got in India, shocking! Isn’t it?
Kapil (my partner) is widely travelled in India and he has been to all four corners of India and he suggested me to try out thepla once from a local grocery shop in London.
I had my first thepla with tea as part of a lazy Sunday brunch and no surprises that I loved it. Taste of thepla awakened the chef in me to try out myself as I was not convinced to eat store bought long life stuff (I feel that’s less healthy).
A bit of trial and it was pleasantly easy to make theplas at home. Here are soft flavourful theplas made using fenugreek (methi). As I always insist, key to success of a recipe is ingredients, its proportions and how do you make it. Most of the failures happen if one of these go wrong, be it missing ingredients or wrong proportions or cutting corners while cooking/ making.
Methi Thepla (मेथी थेपला) originates from Gujrat region of India and is popular in Jain community. It differs from normal chappatti that thepla is multigrained. Shelf life is a thepla is relatively longer and is a good travel companion.
Lets get to detailed step by step recipe of this fenugreek thepla.