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Recipe Of Methi Thepla | How To Make Fenugreek Leaves Paratha

Vama Dattani | Wednesday, April 16, 2014 |
Methi or Fenugreek leaves are readily available and widely used in Indian kitchen because of its health benefits. Its used in small portions due its bitter taste. Gujarati use Methi in a lot of dishes like Methi pakoras, Aloo methi etc. Its a lovely way to incorporate greens and babies will eat it happily without any fuss. Methi Theplas are best to take while travelling. It is served with tea, curd, potato veg or pickle. In this recipe I have also added Bajra Flour(Pearl Millet) for its great nutritional value but its optional. It is also bitter in taste so I have used it in small portion. With 1.5 cups of Wheat Flour I have used half cup of Bajra flour. So lets proceed step by step.
Pluck the Methi leaves from stem and rinse them and soak them in water for about 10-15 minutes before use. Incorporating green leafy vegetables is necessary but a thorough cleaning is also must. Soaking the leaves in water will make all the mud settle down and leaves will float up. Take the leaves out from water and finely chop them and are ready to use.


In a bowl take about 1.5 cups of whole wheat flour, half cup of Bajra(Pearl millet flour)and add all the masalas like turmeric powder, chilli powder, asafoetida, black pepper powder, and salt to taste.
 
Now add the Methi leaves,1 table spoon of oil and mix all the ingredients well.
 
Add water slowly and knead it to a soft dough.
 
Make small equal portions of the dough.
 
Dip them into dry wheat flour and roll them into thin breads like you would do to chapatis or puri.
 
Fry them on both the sides with oil or ghee on a tava with the help of spatula.
 
Methi Theplas are now ready.
 
Serve hot or cold with curd and mango pickle.
 
RECIPE OF METHI THEPLA
Lightly spiced flat Indian bread made with whole wheat & pearl millet flour and fenugreek leaves
By Vama
PREP TIME:10 Minutes COOK TIME:20 Minutes TOTAL TIME:30 Minutes

INGREDIENTS
  • 1 cup Finely chopped methi (fenugreek leaves)
  • 1.5 cup Whole Wheat Flour
  • 1/2 cup Bajra (Pearl Millet Flour)
  • 1/4th tablespoon Red Chilli Powder
  • 1/4th tablespoon Black Pepper Powder
  • 1/2 tablespoon Turmeric Powder
  • pinch of Asafoetida
  • Salt to taste
  • Oil for frying
INSTRUCTIONS
  1. Pluck the Methi leaves (Fenugreek) from stem and rinse them.
  2. Soak them in water for 15 minutes. Any mud will settle down and leaves will float.
  3. Take the leaves out from water and finely chop them.
  4. In a bowl take the wheat flour, Bajra flour and add all the spices and salt.
  5. Add the Methi leaves and 1 table spoon oil. Mix all the ingredients well.
  6. Add water slowly and knead it to a soft dough.
  7. Divide the dough in small equal portions.
  8. Dip them into dry wheat flour and roll them into flat thin breads.
  9. Fry them on both the sides with oil or ghee on a tava with the help of spatula.
  10. Methi Theplas are ready. Serve hot or cold with curd and mango pickle.


 

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