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

Recipe after the picture...

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:

Keep all your ingredients ready

In a large mixing bowl, take wheat flour

Add 1/4 cup of besan flour(kadalai maavu) to it

Add a teaspoon of chilli powder to it

Add 1/2 teaspoon of coriander powder

Add 1/2 teaspoon of cumin powder and garam masala(pic missing here) to it

To this add little turmeric powder

Salt to taste is added

Add ginger garlic paste

3 tablespoon of curd is added

Add a teaspoon of oil

Wash and chop methi leaves

Add the chopped methi leaves to it

Combine everything together

Add water little by little

and knead it to a soft dough

Cover with a clean towel or cling wrap and keep aside for 10 to 5 minutes

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.

Meanwhile heat a cast iron griddle

When the pan becomes hot, place the methi roti on it. Smear little ghee on 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.