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.
Ingredients:
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
Method:
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.
Notes:
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.
Serving Ideas:
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.
Tatse:
Spicy, soft and healthy
