A typical gujju styled bread.
Having all greeny goodness of green fenugreek leaves, coriander leaves, green leafy garlic, green chillies and other spices which are generally added in Methi na thepla.
Winter brings so many cherishable memories of childhood. Specifically all those traditional delicacies of a typical Gujarati household like ours. Kantla and gund (traditional hearbs) waali sukhdi, Adadita, Saalam paak, Gajar ka halwa and what not! That daily routine of making fulka roti used to get switched to Bajri na rotla and thepla. Though Methi na thepla is being made the whole year in Gujarati families. But during winters, the ingredients get changed a little. At our region, during winters we get lovely fresh Methi ni bhaji – fenugreek leaves which are little bigger in size, greener in colour and less bitter in taste. In winter only, we get green leafy garlic which tastes best in thelpa and some other wintry delicacies. Quite spicy delicious green chutney is also made adding green garlic.
Since very childhood, I had seen a regular practice at my home. My mother used to collect malai ( cream) from the boiled milk for whole week and mostly on Saturdays, Ghree ( clarified butter) was made out of it. During winters, this practice used to change and at least half of white butter was kept daily for its fresh consumption with Bajri na rotla and also methi na thepla. Thepla adding methi, cariander and green garlic was one of the hottest favourite when being served with lotts of fresh white butter.
Last week only I bought a fresh packet of yeast online. It was my first ever experience of using active yeast. Otherwise in my town, we get dry yeast only. I was planning to use this yeast since 4/5 days. First I thought to make a simple White bread out of it. But while first proofing, I thought why not to add some flavour so that my next day’s breakfast too will be sorted with it. Checked my pantry and found some ingredients which could have been useful for making Methi na thepla only!! And decided to take chance. Bread adding all traditional flavours. And what an aroma it released while baking!! I was almost sure, it will going to be a big hit at my home at least.!
Yeah, everyone loved the taste! We had it with butter and green garlic chutney. Awesome!! I am going to make it again and again. If you too are interested, please check the recipe following below. It’s absolutely worth trying. ♥️
Category – Main course / Breakfast.
Preparation time – 30 minutes.
Proofing time – 2 to 3 hours total for two proofings.
Baking time – 40 minutes.
All purpose flour – 3 cups.
Milk – approx 1 cup.
Milk powder – 2 TBSP.
Active yeast – 3/4 TSP.
Sugar – 3 TSP.
Curd – 1 TBSP.
Olive oil – 1 TBSP.
Butter – 2 TBSP.
Green Garlic – 1 TBSP finely chopped.
Fenugreek leaves – 2 TBSP Finely chopped.
Carinder leaves – 2 TBSP finely chopped.
Green chillies – 1 TBSP finely chopped.
Sesame seeds – 2 TSP.
Carom seeds – 1 TSP.
Salt to taste..
– Take one cup milk and boil it till gets warm. Add 3 TSP sugar in it and give it a stir.
-Now in a big sized bowl, take all purpose. Add 1 tbsp olive oil in it. You can use melted butter or any vegetable oil instead. Add salt to taste and 2 TBSP milk powder. Mix everything well.
– Sprinkle 3/4 TSP active yeast over it and now pour warm milk into the flour. Add curd and start kneading the dough. Knead it very well at least for 12/15 minutes. The consistency of your dough should be much softer than our regular roti/chapati dough. You can add warm water to adjust the consistency.
-Now place your dough in a big sized greased bowl and turn it to cote. Cover it completely with a damp cloth. Place this bowl in a warm place.. like near your gas or in the oven.
-It will take 1 to 1.5 hours for proofing. Depends on temperature. Within 1 to 1.5 hours, your dough will rise and get almost doubled in size.
– Meanwhile in a small pan, heat butter. Add carom seeds and at once add finely chopped garlic and green chillies. Give it a good stir and add 1 TSP sesame seeds and fenugreek leaves. Stir fry it for just a minute and switch off the flame.
– Now come back to your risen dough. Punch it out with your knuckles and reduce again.
– At this stage, add the green mixture we have just prepared. Also, add some finely chopped coriander leaves. Mix it nicely so that the green mixture get well corporated with the dough.
– Roll the dough and make a log out of it. Place it into a greased bread tin. Cover and keep it for second proofing for one more hour approx.
– Dough is ready to go for baking. But before that give it a milk wash with quite a gentle hand. Sprinkle sesame seeds over the top.
– Time to bake now. Place your bread tin in a preheated oven on 200 degrees. Bake it for approx 35/40 minutes (depends on oven) until its top changes its colour to moderate brown.
-Take it out of the oven. Apply butter on it. Unmould after 4/5 minutes.
– Cut the slices with bread knife only after it cools down completely and have it with lots of white butter and green garlic chutney. Heaven…..