Thursday, July 20, 2017

Methi thepla | Methi masala paratha

I am in love with Methi in any form and hence try to include it in some way in the diet. 
Methi thepla is a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. This thepla comes very handy as a lunch box recipe and also for tiffin box while traveling since it has a longer shelf life compared to normal roti’s and can be easily preserved for 3 days in room temperature

while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer. Firstly, it helps in improving digestion and appetite, it is full of antioxidants and fibre, which eventually removes all toxins from our body. Secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.

2 cups wheat flour / atta
¼ cup besan / gram flour
½ tsp kashmiri red chili powder / lal mirch powder
1 tsp sesame seeds / til
¼ tsp turmeric / haldi
½ tsp carom seeds / ajwain
1 green chili, chopped
salt to taste
1 inch ginger, grated
1 cup methi leaves / fenugreek leaves, finely chopped
½ cup curd / yogurt, fresh / sour
water as required, to knead dough
2 tsp oil
5 tsp oil / ghee, for roasting

firstly, in a large mixing bowl take wheat flour and besan.
also add chili powder, turmeric, sesame seeds, carom seeds and salt.
additionally, add green chili and add finely chopped methi leaves.give a rough mix making sure the spices are combined well.
furthermore, add half cup of curd and combine the dough well.
additionally, add some water and knead the dough.
knead the dough to smooth and soft texture like of chapathi dough.
add 2 tsp of oil and knead the dough for 5 more minutes.
now pinch a medium sized ball dough, roll and flatten it.
also dust with some wheat flour.
further roll it in a thin circle like chapathi or paratha.
now on a hot tawa place the rolled thepla and cook for a minute.
flip the methi thepla also brush oil / ghee and press slightly.
finally, serve methi thepla with raita and pickle.

Thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle. 
Adding curd is optional while kneading the dough. however curd helps to make thepla soft
Addition  ajwain or carrom seeds which help in digestion of gram flour.

1 comment:

  1. This rainy season and your recipe, my mouth is watering :) Have to give it a try.


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