Gujarati methi thepla with yogurt and achar

Fenugreek in the dough

Thepla is a spiced flatbread from Gujarat, in western India. Methi means fenugreek: the fresh leaves are mixed straight into the dough, giving the bread its distinctive herbal, slightly bitter flavor. That sets thepla apart from a simple, unseasoned flatbread. Whole wheat flour gives it a hearty, nutty base; yogurt makes the dough supple and adds a gentle freshness. Turmeric, cumin and chili powder complement the methi without overpowering it.

Fresh methi is available at Indian and South Asian grocery stores, and sometimes at markets with a wide selection of leafy greens. In Indian markets, fresh fenugreek is often readily available during the cooler months; in the Netherlands, availability mostly depends on the store. Choose bunches with fresh, green leaves and remove any tough stems. Wash the leaves thoroughly and dry them well, or the dough will become unnecessarily wet. If fresh methi isn’t available, use finely chopped spinach with a small amount of dried fenugreek leaves. It’s a practical substitute, but the flavor will be milder and less pronounced.

Start by mixing the dough without adding all the water. Methi and yogurt contribute moisture themselves, and the amount needed varies depending on the flour. The dough should be soft and cohesive, but not stick to your hands. A short resting time makes the whole wheat flour easier to roll out. Divide the dough into equal balls and roll them thin; a little flour on the work surface will prevent sticking. If the edge tears, gently press it back together.

Cook the thepla on a well-preheated tawa or heavy frying pan. The heat creates brown spots and cooks the bread quickly, keeping it supple. If the heat is too low, the thin rounds will dry out before they brown. A thin layer of oil while cooking gives them a more flavorful, lightly fried exterior. Serve them warm or at room temperature with yogurt and spicy Indian achar, such as mango or lime. The cool, creamy yogurt tempers the chili, while the sour, salty achar contrasts sharply with the bitter, herbal methi.

Once cooled, store any leftover thepla covered in the refrigerator and eat them within three days. Warm them briefly in a dry frying pan or with a few drops of oil to make them supple again. Pack the yogurt and achar separately or serve them at the table, so the bread doesn’t get soggy.