Last week when I made Onion Stuffed Parthas, it became the most popular post on my facebook page , G+ and on my blog. I received 26 comments all saying that they love it, will try it for sure. I was on cloud nine when I got an email from a lady named Sushma saying that she loves my parathas recipes and she have tried them all, she gave me the title of ‘Paratha Queen’. Isn’t it nice when you get your readers’ love and appreciation! Ah! It is like a dream come true :-)
So, after so much of encouragement, here is it another recipe for parathas- Methi Thepla. Methi theplas are very famous in Gujarat and is eaten as anytime food. I remember we used to get methi theplas in our hostel in the breakfast and I used to love them with tea.
Methi also known as fenugreek is very healthy and is a green leafy vegetable that must be consumed in day to day life. I know in India we get methi leaves only in winters, but we are lucky to find methi here in the UK even in summers. Anyways do not worry, I will soon post on Tuesday’s tip that how you can store methi leaves fresh for the whole year (yes fresh and not dried) :-)
Methi theplas are very easy to make and do need lots of preparation. The bitter taste of methi is what makes these Indian breads so special and unique. Trust me, just roll them up and enjoy with tea, chutney or pickle of your choice.
1 cup whole wheat flour/atta
1 cup gram flour/besan
1 cup chopped fresh fenugreek/methi leaves
1 teaspoon cumin seeds/jeera
1 teaspoon coriander powder/dhaniya
½ teaspoon turmeric/haldi
1 teaspoon red chili powder/lal mirch
1 teaspoon green chilli-ginger paste/hari mirch-adrak
2 tablespoon oil
1 to 2 tablespoon curd/yogurt
salt as required
oil for frying
Wash and chop methi levees properly and strain the water.
Mix all the ingredients except curd and start kneading without adding curd.
Make s soft dough with the help of curd; just add 1 tbsp or 2 tbsp water if required.
Keep the dough aside for 15-20 minutes covered with a kitchen towel. Then roll out 20 pedas or ball from them.
Place a ball of dough on a flat surface. Using a rolling pin, roll it out like you would a chapatti. Sprinkle flour on the thepla as when needed so it doesn't stick.
Heat a heavy skillet, griddle or tava. Place the rolled out thepla on it. Cook till brown spots appear on one side. Turn the thepla over, pour 1/4 teaspoon oil around it and let it cook till golden on both sides.
Repeat for all the dough.
You can omit the use oil, simply use a napkin to roast the thepla. Remember no use of oil will not make the theplas last longer.
One can just use water instead of curd to knead the dough.
They are very good while travelling- just use more oil to fry them.
There are so many ways to serve it with.. It can be eaten plain or serve with chutney, raita, any side dish or pickle. This is perfect for breakfast; in fact for any time meal.
Again, they are very good for kid’s and husband’s tiffin box.
Spicy, soft and healthy
I watched two movies in the weekend- Man Of Steel and Behind The Candelabra. What did you do on the weekends?