Methi paratha (thepla) is very famous North Indian and Gujarati dish made mostly during winters. It is made from fresh fenugreek leaves, wheat flour along with species. It is a healthy breakfast option and is packed with nutrition. It can also be made as poori’s. You can also prepare this dough and store in fridge and use it whenever you are running out of time.
Do try other Paratha recipes :
- Laccha Paratha
- Chana Dal Paratha
- Beetroot Paratha
- Gobhi Paratha
- Matar Paratha
- Aloo Paratha
- Moong Paratha
- Sattu Paratha
Preparation Time: 10mins ∏ Cooking Time: 15mins ∏ Servings:5-6 parathas
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1/2 cup washed and finely chopped fresh methi leaves
- 1 cup wheat flour
- 1/4 cup gram flour (Besan)
- 1-2 green chilly finely chopped
- 1/2 inch ginger (grated)
- 1/2 teaspoon red chilly powder
- 1/4 teaspoon kalongi (optional)
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1 pinch Asafoetida (optional)
- Wheat flour for dusting
- oil for cooking the parathas
- Salt as per taste
How to make Methi paratha (Thepla):
Step1: In a wide bowl, add finely chopped methi leaves along with wheat flour, salt, 1 teaspoon oil and other masala mentioned above. Mix everything thoroughly so that all the species are mixed well with the flour. Grease your hands with a tsp of oil and knead the dough well. Cover and keep it aside for 15-20 minutes. Prepare the dough just as you prepare for chapati.
Now using 1/4 cup water (or as required) prepare a soft, smooth dough. Grease your hands with a teaspoon of oil and knead the dough well. Cover and keep aside for 10-15 minutes. Prepare the dough just as you prepare for chapati.
Step2: Divide the dough into equal parts and make balls out of it. Dust a little flour and roll out the dough into a circle similar to chapati.
Step3: Heat a non-stick tava (griddle) and cook the paratha until golden brown spots appear then flip it over to the other side.Spread a little oil on the other side also and cook both sides well until golden brown.
Methi paratha (thepla) is ready to be served. Enjoy hot/warm paratha with pickle, coriander chutney or curd.