Fenugreek Leaf Thepla
A thin flatbread made from whole wheat flour kneaded with chopped fenugreek leaves, turmeric and a little yogurt, cooked on a griddle. Supple, fragrant, eaten warm or cold, on the road, without utensils.
A thin flatbread made from whole wheat flour kneaded with chopped fenugreek leaves, turmeric and a little yogurt, cooked on a griddle. Supple, fragrant, eaten warm or cold, on the road, without utensils.
When I took the train to go meet the people, I carried these flatbreads folded in a clean cloth: they require neither fire nor dishware, and keep good for three days. The women of our land add the fenugreek leaf, a little bitter, which strengthens the blood. Eat them with nothing, or with a little curd — a sober traveler needs no more to go far.
- •Whole wheat flour (atta) — a good measure (dough base)
- •Fresh fenugreek leaves (methi) — a handful (signature flavor, slightly bitter)
- •Turmeric — a pinch (color)
- •Curd (dahi) — a little (binder and softness)
- •Ghee or oil — a little (cooking)
- •Salt — to taste (seasoning)
Fenugreek Leaf Thepla
A thin flatbread made from whole wheat flour kneaded with chopped fenugreek leaves, turmeric and a little yogurt, cooked on a griddle. Supple, fragrant, eaten warm or cold, on the road, without utensils.
Why this dish? Thepla is THE travel bread of Gujaratis: it keeps for several days without spoiling and accompanies any journey. Gandhi, born in Gujarat and an indefatigable traveler — from South Africa to trains crossing India — shared this culture of the frugal meal folded in a cloth.
When I took the train to go meet the people, I carried these flatbreads folded in a clean cloth: they require neither fire nor dishware, and keep good for three days. The women of our land add the fenugreek leaf, a little bitter, which strengthens the blood. Eat them with nothing, or with a little curd — a sober traveler needs no more to go far.
Ingredients (period version)
- Whole wheat flour (atta) — a good measure (dough base)
- Fresh fenugreek leaves (methi) — a handful (signature flavor, slightly bitter)
- Turmeric — a pinch (color)
- Curd (dahi) — a little (binder and softness)
- Ghee or oil — a little (cooking)
- Salt — to taste (seasoning)
Ingredients
- Whole wheat flour (atta) — 250 g (dough base)
- Fresh fenugreek leaves, chopped (or 2 tbsp dried kasuri methi) — 1 good handful (signature flavor, slightly bitter)
- Turmeric powder — 1/2 tsp (color)
- Plain yogurt — 3 tbsp (binder and softness)
- Oil — 2 tbsp (+ for cooking) (dough and cooking)
- Water — a little, if needed (adjust dough)
- Salt — 1 tsp (seasoning)
Method
- Mix together the flour, fenugreek, turmeric, salt, yogurt and oil.
- Knead, adding a little water if needed, to form a soft, non-sticky dough. Let rest for 15 minutes.
- Divide into apricot-sized balls and roll each out very thinly.
- Cook each flatbread on a hot griddle or pan, 1 minute per side, brushing with a little oil, until golden spots appear.
- Stack the theplas and let them cool slightly: they keep for several days wrapped in a cloth.
How it was made : They were cooked on a tava, a convex iron griddle placed over the fire, then stacked in a cloth or tin box for the train or pilgrimage. Their low water content and the acidic yogurt preserved them naturally.
The contemporary twist : Roll them tightly like a wrap around a little lemon pickle: the "train thepla" ready to slip into a hiking bag.
Gandhi · Charactorium