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Methi Thepla Recipe | How to make Methi Thepla | Healthy Fenugreek Recipe

Methi Thepla Recipe
Methi Thepla is a very healthy and popular Gujarati flatbread made using fenugreek leaves. It is little spiced and if curd is not added it may have longer shelf life than the other parathas even at room temperature. It is usually served with curd. As fenugreek leaves have anti diabetic element, this helps to control glucose and insulin. Fenugreek leaves are also good for hair growth and fighting kidney issues. Try this healthy recipe and share your feedback.
How to make Methi Thepla
Recipe after the picture...
Methi Thepla with Step by Step Pictures

Methi Thepla

Recipe Cuisine: Gujarati | Recipe Category: Dinner / Lunch
Prep Time: 10 mins | Cooking Time: 25 mins | Serves: 4

Ingredients:

Wheat flour - 1.5 cup
Besan flour / Kadalai Maavu - 1/4 cup
Methi leaves / Vendhaya Keerai - 3/4 cup, finely chopped
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tsp
Salt - to taste
Curd - 3 tblspn
Ginger garlic paste - 1/2 tsp
Water - as required
Ghee - as required

Method:

In a large mixing bowl, take wheat flour, besan flourm chilli powder, coriander powder, cumin powder, garam masala, turmeric powder, ginger garlic paste, salt, oil and chopped methi leaves. Combine everything together.

Add water little by little and knead to a soft pliable dough. Cover with a cloth or cling wrap and keep aside for 10 to 15 minutes. Knead the dough again and divide into equal sized balls.

Roll each balls using rolling pin from centre outwards so that the edges are thinner than the centre.

Heat the tava, place the paratha and smear little butter or ghee over the top.

When it gets brown, turn it to the other side and apply some ghee. When both the sides gets cooked, remove from flame.

Serve hot with curd or your favorite accompaniment.

Pictorial:
Methi_Thepla_Step1
Keep all your ingredients ready
Methi_Thepla_Step2
In a large mixing bowl, take wheat flour
Methi_Thepla_Step3
Add 1/4 cup of besan flour(kadalai maavu) to it
Methi_Thepla_Step4
Add a teaspoon of chilli powder to it
Methi_Thepla_Step5
Add 1/2 teaspoon of coriander powder
Methi_Thepla_Step6
Add 1/2 teaspoon of cumin powder and garam masala(pic missing here) to it
Methi_Thepla_Step7
To this add little turmeric powder
Methi_Thepla_Step8
Salt to taste is added
Methi_Thepla_Step9
Add ginger garlic paste
Methi_Thepla_Step10
3 tablespoon of curd is added
Methi_Thepla_Step11
Add a teaspoon of oil
Methi_Thepla_Step12
Wash and chop methi leaves
Methi_Thepla_Step13
Add the chopped methi leaves to it
Methi_Thepla_Step14
Combine everything together
Methi_Thepla_Step15
Add water little by little
Methi_Thepla_Step16
and knead it to a soft dough
Methi_Thepla_Step17
Cover with a clean towel or cling wrap and keep aside for 10 to 5 minutes
Methi_Thepla_Step18
Divide the dough into equal sized balls. Roll each balls using rolling pin from centre outwards so that the edges are thinner than the centre.
Methi_Thepla_Step19
Meanwhile heat a cast iron griddle
Methi_Thepla_Step20
When the pan becomes hot, place the methi roti on it. Smear little ghee on the top
Methi_Thepla_Step21
When it gets brown, turn it to the other side and apply some ghee. When both the sides gets cooked, remove from flame.
Methi Thepla Ready

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