Gujarati-style Methi Thepla With Coconut Curry Recipe

About this recipe

A traditional Gujarati flatbread made with fenugreek leaves paired with mildly spiced coconut curry for a wholesome Jain dinner.

Ingredients

• Pcs Epi Yogurt Mango
• 50 g White Sesame Seeds
• 250 ml Coconut Milk
• 500 Gms Buckwheat Flour
• - Fenugreek Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 1 piece Coconut
• 250g Green Chilli
• 250g Ginger
• 500 G Sugar
• 20G Curry Leaves

Instructions

1. Combine whole wheat flour, fenugreek leaves, yogurt, turmeric powder, red chili powder, coriander powder, sesame seeds, and salt in a bowl. Add 1 tablespoon oil and knead into a soft dough using a little water as needed. Set aside for 15 minutes.
2. Divide the dough into equal portions and roll each portion into a thin round flatbread using a rolling pin.
3. Heat a tawa or flat pan and cook each thepla on medium heat, applying a little oil on both sides until golden brown spots appear. Set aside.
4. For the coconut curry, heat 1 tablespoon neutral oil in a pan. Add cumin seeds, curry leaves, green chilies, and grated ginger, sautéing until fragrant.
5. Add grated coconut and cook for 2 minutes. Pour in coconut milk, stir well, and season with salt and sugar. Simmer on low heat for 5-7 minutes until thickened slightly.
6. Serve the hot theplas with the coconut curry on the side for a flavorful Jain dinner.