Methi in Hindi, is fenugreek in English, Menthya in kannada, and meththi in konkani. Methi leaves are among the most popular greens and used in many dishes. We prepare a number of dishes like the alu-methi masala which I have already put up on this blog and has been responded very well. I have already put up a few stuffed paratas and today I would like to put up Methi paratha which is popularly known as the Thepla. This is a popular Gujrathi dish and serves well during travelling. Here it is:
What you need to have:
1. Methi leaves chopped – 1 cup
2. Wheat atta – approximately 1 cup
3. Chickpeas atta – 1 tablespoon
4. Cooking oil – 1 tablespoon
5. Turmeric powder – 1 teaspoon
6. Chilli powder – 1/2 teaspoon
7. Onion chopped fine – 1 small (Optional)
8. Garlic pods – 4-5 (optional)
9. Dhania Jeera powder – 2 teaspoons
10. Asafoetida powder – 1/2 teaspoon
11. Salt – To taste
12. Sugar – To taste
13. Sweet curds – 1/4 cup
14. Finely chopped coriander leaves – A handful
Ingredients of Methi Thepla
What you do with what you have:
1. Wash and chop methi leaves, coriander leaves fine and keep it aside. Also peal and chop both onion and garlic fine.
2. Sieve both wheat atta and chick peas atta in the siever.
3. Transfer sieved atta mix to a broad bowl so that one is able to make the dough conviniently.
4. Add chopped methi leaves, coriander leaves, salt, sugar, chilli powder, turmeric powder, garam masala powder, dhania jeera powder, curds, cooking oil to the bowl of both the atta mix. Make a soft smooth dough (sprinkling a very little waterif needed depending upon the atta one uses) and pinch out the required quantity of the dough to roll out the Thepla. The dough and the pinched out ball is as shown in the image below.
Thepla dough and the pinched out ball
5. Place the pinched out ball dusted in atta on a thick plastic sheet and roll it to the required thickness and is as shown in the image below.
Rolled Methi Thepla
6. Place a chapathi tawa on medium flame and on heating sprinkle a little oil/pure ghee on it. Roast the rolled thepla and when done reverse it and roast it on the other side sprinkling either oi/ghee of your choice.
Methi Thepla being roasted
7. Serve hot either with either tomato kethup or butter and lemon pickle.
Ready to serve Methi Thepla with lemon pickle & Amul butter
Good to know:
1. I have not used either onions or garlic in the above recipe. This is so that it is ideal for traveling and if I prepare it at home for tiffin I normally add both of them for extra flavour.
How long it takes: 30 minutes
Number of servings: 5-6 of the above size
Good to know: