How to Make Methi Thepla
- in a large mixing bowl, combine all the dry ingredients.
- Add curds and oil and crumble.
- Add water in parts and knead the dough smooth.
- Pinch a medium sized ball, roll and flatten it, and dust with some wheat flour.
- Further roll it into a thin circle like a chapathi.
- Place the rolled thepla on a hot tawa and cook for a minute.
- When the base is partly cooked, flip over.
- Drizzle some ghee/oil and press lightly until cooked on both sides.
- Serve methi theplas with raitha and pickles.
Think warm meals, think Vaya Tyffyn! Pack your food in a Vaya Tyffyn lunchbox and go about your business. Come lunchtime, your food will be ready for you, still steaming hot as if you just dropped it from the cooker!
- Fenugreek is native to the Mediterranean region, Southern Europe, and Western Asia; Fenugreek was grown extensively in the imperial gardens of Charlemagne.
- The Greeks and Romans used cultivated fenugreek for fodder. In fact, it is still grown for fodder in parts of Europe and Northern Africa.
- The Latin term for fenugreek is foenum graecu, which means Greek hay.
- Egyptians used fenugreek (among many other items) for mummifying.