Methi paratha or methi thepla recipe
Methi thepla is a favourite Gujarati snack and is one of the comfort food for Gujaratis. It can be either had as a snack or as a breakfast dish. It is ideal as a travel food as they have a great shelf life. It can be either had on its own or served with curd or pickle. Methi leaves or fenugreek leaves are rich in iron and calcium and is a good soure of fibre. Enjoy as a simple and healthy meal any day. Methi thepla is prepared with chopped fenugreek leaves, wheat flour, besan, curd and mixed with spices and then rolled out into thin parathas.
Ingredients
- Whole wheat flour - 1 cup
- Methi or fenugreek leaves (chopped) - 1 cup
- Bengal gram flour or besan - 1/2 cup
- Curd - 2 tablespoons
- White sesame seeds or white til - 1/2 teaspoon
- Ajwain or carom seeds - 1/2 teaspoon
- TO GRIND
- Green chillies - 3 nos
- Garlic cloves - 8 nos
- Ginger - 1 inch small size
- Turmeric powder - 1/4 teaspoon
- Salt to taste
Method
Step 1
HOW TO MAKE METHI THEPLA RECIPE Grind together green chillies, garlic cloves, ginger, turmeric powder and salt with litter water to make a smooth paste and keep it aside
Step 2
In a bowl, mix all the ingredients like wheat flour, methi leaves, besan, curd, sesame seeds, ajwain seeds, ground paste and little water to make a soft dough.
Step 3
Keep the dough to rest for 15 minutes.
Step 4
Divide the dough into equal parts and roll into smooth balls.
Step 5
Take one ball of dough. Roll into a medium shaped circle.
Step 6
Heat a tawa on a medium flame. Apply butter on the tawa and put the paratha on it . Cook for a minute.
Step 7
Apply butter on the top of the paratha and flip on the other side. Cook till both the sides of the paratha become golden brown.
Step 8
Serve the parathas hot with curd or pickle.
Just wonderful!!! Love the look of the thepla 🙂